Prep-Work:

• Crush the cardamom, cloves, and cinnamon in a hand mortar and pestle or pulse it once in the mixer jar.
• Peel and grate the beets.
• Break the red chili into two and also chop the onion and cilantro.

Steps:

Instant Pot Method:

• Set the IP in the sauté mode and when it is hot add the oil.
• Then add the mustard seeds and cumin seeds.
• When the mustard seeds start to splutter, then add the red chilies. Fry for a minute and then add the crushed whole spices.
• Sauté it for a minute and then add the chopped onion and cook until it turns translucent.
• At this stage add the grated beets and salt. Mix well and allow it cook for two minutes.
• Add the washed rice, one cup of water and cilantro. Gently mix and pressure cook it for two minutes in manual mode.
• After two minutes, quickly release the pressure and open the IP and fluff the rice.
• Add the lemon juice and close the lid and set it in keep warm mode for 10 minutes.
• That's it beets pulav is ready. Serve it with raita and salad.

Pressure Cooker Method:

• Heat the pressure cooker or pan.
• Add oil and once the oil is hot, add mustard seeds and cumin seeds.
• When the mustard seeds start to splutter, then add the red chilies. Fry for a minute and then add the crushed whole spices.
• Sauté it for a minute and then add the chopped onion and cook until it turns translucent.
• At this stage add the grated beets and salt. Mix well and allow it cook for two minutes.
• Add the washed rice and one cup of water and cilantro. Gently mix and pressure cook it for just one whistle.
• Let the pressure release and gently fluff the rice. Add the lemon juice and serve it with raita.