Rice Varieties‎ > ‎

Beetroot Biriyani


Ingredients:

Beetroot – 1

Onion – 1

Tomatoes – 2

Chilli powder - 1/2 teaspoon

turmeric powder - 1/4 teaspoon

Basmati rice – 2 cups

Water – 4 cups

Coriander leaves - 2 teaspoons (finely chopped)

To season:

Cloves – 4

Bay leaf – 2

Cinnamon – 2

Cardamom – 1

Grind together:

Garlic – 2 cloves

Ginger – 1 inch piece

Green chillies – 3 or 4

 

Method:

  1. Heat oil in a non-stick kadai.
  2. Add the ingredients mentioned under seasoning & fry till golden brown.
  3. Add the coarsely ground mixture & fry for a minute (you would get an appetizing aroma)
  4. Add finely chopped onions, chilli powder, turmeric powder & fry for a couple of minutes.
  5. Add finely chopped tomatoes & salt, sauté till the tomatoes melt & blend.
  6. Add finely chopped beetroot & sauté for 2 or 3 minutes.
  7. Add the cooked contents along with rice & water to an electric rice cooker. (If cooking in a pressure cooker, cook until 2 whistles)
  8. Once cooked garnish with coriander leaves & serve hot with raitha


Comments