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Beetroot Spicy Biriyani

Beetroot Spicy Biriyani




Ingredients
  • Onion- 2 Nos( thinly sliced)
  • Green Chilli  - 2 Nos
  • Tomato - 1 Nos (thinly sliced)
  • Ginger garlic paste - 2 tsp 
  • Biriyani Powder - 2 tsp
  • Kashmiri chilly powder - 3 tsp 
  • Beetroot  - 3 Nos(Medium size) 
  • Beans - 5 Nos (Green peas is best combination of beetroot- i used available vegetable for this         time- That why i used beans)  
  •  Basmati rice / siraga Samba- 1 Cup
  • Water - 2 Cups
  • Salt - to taste
To Temper:

  • Oil / Ghee  - 1 & 1/2 tspr
  • Bay leaf- 1 
  • Cinnamon Stick (Pattai) - 3 Nos (Small)
  • Cloves (Lavangam or Grambu) - 3 Nos
  • Cashews - 15 Nos (optional)





Cooking  Method:
  1. Soak basmati rice for 20 mins .
  2. Heat a  pressure cooker with oil, temper with the items given under ‘To temper’ - itms and add thin sliced onion with Green chilli.
  3. The onion turns transparent, add ginger garlic paste and fried it well,  Then add tomato and Biryani masla ,Kashmiri chilly powder and mix it well.
  4. Then Beetroot and green peas (i used beans for this time) one by one. The vegetables are half cooked add 2 cups of water and add the 1 cup of rice and mix it well and bring to boil.
  5. Cook in lowest flame for 10 mins. If you want to give whistle, just close the lid after adding water and give 2 whistles in medium flame. Beetroot  Biriyani is ready....













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