Beetroot rice

This recipe is one that MM's Kitchen Bites has invented. She makes it with raw rice. Mine is not quite the real thing, because I make it with leftover rice, but the recipe remains the same.

Basmati rice, washed and soaked for half an hour, 1 cup
Beetroot, grated, 1 medium
Onions, thinly sliced, 2 medium
Green chilies, diagonally cut, most of the seeds removed, 3
Ginger, paste, 1 tsp
Garlic, paste, 1 tsp
Green cardamom,2-3
Cinnamon, abt an inch
Cloves,3-4
Black peppercorns, 4-5
Bay leaf,2
Cumin seeds, 1 tsp
Red Chili powder, 1 tsp
Coriander powder, 1 tsp
Salt, to taste
Water, 2 cups ( I know double the water is standard but we do it till about 1 ½ cms above the level of rice+ veggies, called “ek pota” in Punjabi – so do whatever has been working for you)
Oil,1 tbsp
Ghee, 1 tsp

Heat a deep pan with the oil and ghee. Add the cumin seeds, bay leaf, cardamom, peppercorns, cloves and cinnamon. Sauté for a minute. Next add in the thinly sliced onion and slit green chilly. Fry till the onions turn light brown. Now add the grated beetroot and all the spice powders. Mix well and let it cook for a minute or two..
Add the drained rice and mix lightly so that the masala coats the rice, add water and increase the flame. Once the water comes to boil, reduce the flame to low again, cover and cook till water dries up.
Once done, take it off heat and let it remain covered for another 5-10 minutes.
Fluff up the rice with a fork and serve as is or with curd/ raita.