Rice Varieties‎ > ‎

Beetroot Biriyani


Ingredients
:
Beetroot – 1 small
Onion – 1 big
Tomatoes – 2 small or 1 big 
Garlic – 2 cloves (grated)
Ginger – ½ inch piece (grated)
Salt - 1 teaspoon
Basmati rice – 1 cup
Water – 2 cups
To season
Oil - 2 tablespoons
Cumin seeds - 1 teaspoon
Fennel seeds - ¼ teaspoon
Cloves – 4
Bay leaf – 2
Cinnamon – ½ inch piece 
Cardamom – 1 
Powders:
Chilli powder - ½ teaspoon
Turmeric powder - ¼ teaspoon 
Corriander powder - 1 heaped teaspoon
Garam masala powder - ½ teaspoon
Garnish:
Coriander leaves - 2 teaspoons (finely chopped) 

Makes: 2 to 4 servings

Method:

  1. Wash & soak basmati rice for about 10 to 15 minutes.
  2. Heat oil in a non-stick pan, add cumin seeds & fennel seeds.
  3. Add grated ginger garlic, cloves, bay leaf, cinnamon & cardamom, fry till golden brown.
  4. Add finely chopped onions & ingredients mentioned under powders, fry for a minute.
  5. Add finely chopped tomatoes & salt, cook keeping closed for a minute (tomatoes would look melted).
  6. Add finely chopped beetroot & cook keeping closed for another minute.
  7. Add the cooked contents along with soaked rice & water to an electric rice cooker. (If cooking in a pressure cooker, cook until 2 whistles without weight)
  8. Garnish with coriander leaves & serve hot with raitha