Beetroot Soya Pulao

Ingredients:

Basmati rice 1 cup
Grated beetroot 1 cup
Small Soya chunks fistful
Cashew nuts 8
Ginger garlic paste 1 sp
Coconut milk 1/2 cup
1 small onion finely sliced
1 small tomato chopped
1 green chilli slit
Coriander leaves 1 sp

Turmeric powder 1/2 sp 

Mint leaves fistful
Lime juice 1 sp
Biryani powder  small pinch
Sambar powder 1 sp
Fennel seeds 1 sp
Cinnamon stick 1/4 inch piece
Cloves 2
Bay leaf 1
Green cardamom 3
Oil 2 sp (or use 1 sp oil and 1 sp ghee)
Salt to taste

Method:

1. Soak basmati rice in water and keep aside for 20 mins.
2. Boil water in a bowl by adding some salt. When it is boiling, add soya chunks and cook for 2-3 mins and drain after that.
3. Heat the oil/ghee in a pressure cooker and add fennel seeds. When they crackle, add the cashew 
nuts. When they start to get brown, add cinnamon, cloves, bay leaf, green cardamom.
4. Now add the onions and cook till they turn golden brown.
5. Add ginger garlic paste and cook till the raw smell goes and then add turmeric.
6. Now add green chillies, mint and coriander leaves, soya chunks and fry for a minute.

7. Add chopped tomatoes and cook till they become mushy and then add grated beetroot and cook for 2-3 mins.

8. Now add boryani powder, sambar powder, salt and mix well.

9. Add the coconut milk, 1.5 cup water and lemon juice now and let it cook for few mins. Check salt and add if required.

10. Now add the soaked basmati rice by draining the water and cook for 2-3 whistles depending on 
the rice you used. Serve hot with any raita of your choice.