Post Views: 640 Ingredients – ¾ cup grated beetroot. 2 cups cooked rice. 1 ½ tablespoons oil. 1 cardamom (elaichi). 1 clove (laung / lavang). 1 small stick cinnamon (dalchini). 1 bay leaf (tejpatta). 1 teaspoon cumin seeds (jeera). ½ cup sliced onions. ½ teaspoon chilli powder. ¼ teaspoon turmeric powder (haldi). ½ teaspoon coriander (dhania) powder. ¼ teaspoon cumin (jeera) powder. Salt to taste. Preparation – Heat oil in a non-stick pan, add cardamom, clove, cinnamon, bay leaf and cumin seeds and sauté on medium flame for a few seconds. Add the onions and sauté for another 2-3 minutes. Add chilli, turmeric, coriander powder and cumin powder and sauté…