Rinse rice a few times until the water runs clear. Soak it for at least 30 minutes.

Pour oil to a pressure cooker or regular pot.

Add bay leaf, cumin, star anise, cinnamon, cloves and cardamoms in hot oil.

Saute chill and onions till golden, stirring often.

Saute ginger garlic paste for 30 to 60 seconds, until the raw smell vanishes.

Add beetroot, potato, green peas, mint and coriander leaves. Then saute for 2 to 3 minutes.

Pour water, add enough salt and drained rice.

Stir well and taste test. Water has to taste slightly salty. Add more salt if required.

Cover and pressure cook for 1 whistle on a medium flame. If cooking in a regular pot, bring the water to a rolling boil and then simmer. Cover and cook on a low heat until the rice is done. If the rice is still undercooked add a splash of hot water and cook further.

When the pressure drops on its own, open the lid.

Fluff up the beetroot rice gently and serve with a raita. I usually squeeze some lemon juice before serving.