Wash and soak rice in water. Keep them aside. In a heavy pan, heat oil and put cumin seeds to it and let them crackle. Add sliced onion and fry them till they become transculent. Put beetroot puree and cook it on slow flame stirring constantly. Add rice and cook for 2-3 minutes.

Put whole spices, garam masala, red chilli, black pepper and salt. Add water and stir. Cook covered on low heat for 5-10 minutes. Stir in the blanched carrots and cook further till rice are done properly. Remove whole spices and serve hot.