Directions:

Soak the rice in water for 2-3 hours. Cut onions, red pepper and tomato in long pieces and set it aside. Grate the boiled and cooked beet and set it aside. On the stove on high heat some butter in a non stick skillet Add 1 tsp jeera and dry chilli red pepper, cinnamon, cardamom When jeera , dry pepper, cinnamon and cardamom start turning black add onions and Garlic. When the red onion is transparent, add red pepper. When the red pepper is partially sautueed, tomato paste or tomatoes Add a pinch of asafoetida Now add the rice without the water Wait till the rice gets transparent and glassy Add all the dry masala-Chilli powder, Corriander powder, Biryani Masala and Salt and mix it with rice. Now add the grated beet and stir it, the rice is going to turn in beautiful red color. Add 2 glasses of water and turn the heat down to medium and let it cook for 20-30 minutes or until rice is tender.