Betroot Pulao

Ingredients:

Basmati rice 1 cup heaped 
Beetroot, chopped 1 cup 
Green peas 1/2 cup 
Onion 1 
Ginger garlic paste 1 tsp 
Red chilli powder 1 tsp 
Coriander seeds powder 1 tsp 
Turmeric 1/8 tsp 
Coconut milk, thin 1 cup 
Coriander leaves, chopped 2 tblsp 
Salt As needed 
Oil / Ghee 2 tsp
Cinnamon 1 piece
Cardamom 1
Clove 1
Saunf (fennel seeds) 1/2 tsp

Method:

1. Soak basmati rice for atleast 1/2 hour. Heat a small pressure cooker with oil/ ghee, temper with the items cinnamon, cardamom, clove. Add thinly sliced onions and fry till transparent. 
2. Add ginger garlic paste and fry for a minute in medium flame. Add beetroot and green peas. Add little salt and continue frying for 2 mins in medium flame. 
3. Add turmeric, chilli powder and dhaniya powder and give it a fry. Add thin coconut milk and a cup of water. Bring to boil, add required salt and soaked basmati rice. Mix well.
4. Cook for 14 minutes in lowest possible flame with lid and pressure valve. Or upto 2 whittles in medium flame. Garnish with coriander leaves.