Ingredients
| • | Basmati rice,soaked | 1 1/2 cups |
| • | Beetroot,grated | 1 medium |
| • | Paneer (cottage cheese) | 100 grams |
| • | Ghee | 3 tablespoons |
| • | Black peppercorns | 1 teaspoon |
| • | Onion ,cubed | 1 large |
| • | Cashewnuts,chopped | 2 tablespoons |
| • | Raisins | 1 tablespoon |
| • | Red chilli flakes | 1 teaspoon |
| • | Garam masala powder | 1/2 teaspoon |
| • | Fresh mint leaves | 8-10 |
| • | Salt | to taste |
Method
Heat ghee in a non stick pan. Add black peppercorns, onion, mix well and saute for 2 minutes. Add cashewnuts, raisins and saute till raisins get puffed.
Add beetroot, cottage cheese cubes, chilli flakes, garam masala powder, mint leaves, salt and mix well.
Add drained basmati rice and mix well. Add 3 cups water and mix well. Cover and cook on medium heat till the rice is done. Serve hot.
Heat ghee in a non stick pan. Add black peppercorns, onion, mix well and saute for 2 minutes. Add cashewnuts, raisins and saute till raisins get puffed.
Add beetroot, cottage cheese cubes, chilli flakes, garam masala powder, mint leaves, salt and mix well.
Add drained basmati rice and mix well. Add 3 cups water and mix well. Cover and cook on medium heat till the rice is done. Serve hot.
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