Beetroot Biryani

Beetroot biryani another colourful dish with beetroot. Today we are going to see how to prepare biryani using beetroot with simple cooking methods. Simple and healthy biryani for your kids lunch box within 30 minutes. Usually I prepare beetroot stir fry, beetroot poori and beetroot jam for my son. Oneday he told me to prepare biryani with beetroots. Almost everybody in our family like beetroots. So definitely this rice will be your family favourite.

Every biryani starts with the classic spices, ginger garlic paste, onions, tomatoes, mint leaves, coriander leaves and ends with the rice. For cooking the rice you can either add water or coconut milk. In addition to these basic ingredients you can include any of your favourite common vegetables like carrot, green peas, cauliflower, beetroot or mushrooms or soya chunks. In this biryani, I have added beetroots and green peas. Suppose if you want to make this biryani more colourful you can grate the beetroots finely and then saute them along with the onions and tomatoes. To make this rice more flavourful I have cooked the rice in the coconut milk. While cooking the rice in coconut milk, you should take care when adding the milk. Because if you use thick coconut milk, then your rice turns mushy. If you are using fresh coconuts to extract the milk extract it for 2 times and then add it. It might be confusing here. Don't worry, I will show you with the pictures in the step by step instructions. The consistency of the coconut milk is very important for cooking the rice.

Biryani recipes

Beetroot recipes

Beetroot Biryani Recipe

Beetroot biryani - Simple and healthy biryani for your kids lunch box within 30 minutes.

Prep time : 10 minutes
Cook time : 20 minutes
Serves : 4
Category : rice varieties
Author : Muthulakshmi Madhavakrishnan

Ingredients

1 cup basmati rice
1 small beetroot or 1/2 cup chopped beetroots
1cup fresh grated coconut
1 onion
1 tomato
1 green chilly
7 garlic cloves
small piece ginger
1/4 cup soaked green peas
1/2 tsp red chilly powder
1/2 tsp garamasala powder
few coriander leaves
few mint leaves
3 tbsp ghee
2 tbsp oil
salt to taste

Spices for the rice

1 bay leaf
1/2 tsp fennel seeds
2 cardamom
4 cloves
2 small piece cinnamon
1 star aniseed
few kalpasi (stone flower)

Cooking Directions

Rinse the rice for 2 to 3 times and soak the rice with 1/2 cup of water for 30 minutes. After 30 minutes, drain the water completely.
Peel the beetroot and chop it into whatever shape you want to add it in the rice. Slice the onions and tomatoes and slit the green chillies. Peel the garlic cloves and ginger.
Grind the coconut with 1/4 cup of water and strain it using a white cloth or strainer. Once again add the squeezed coconut to the mixer jar and grind it. Extract the milk well. If the milk appears thick, add some water.
Heat ghee and oil in a pan and fry the spices until fragrant. Add in the sliced onions and saute it well. After a few minutes, add the green chillies. Add the ginger garlic paste and stir well.
When the raw smell of the ginger garlic paste disappears, add the tomatoes and saute them well. Next, add the chopped coriander leaves and mint leaves. Saute it for a few minutes.
Now add the chopped beetroots and stir it well to mix it with the onion tomato mixture.
After few minutes, add the chilly powder and garam masala powder. Mix them well and turn off the heat.
Now slowly add these sauted ingredients to the pressure cooker. Add the soaked green peas. Now measure and add 1.5 cups coconut milk. Mix them well and add the required salt.Next, add the rice and mix them gently. Close it with the lid.
Keep the pressure cooker on low heat and cook for 10 to 12 minutes. Open the cooker after 15 minutes and gently fluff the rice with a ladle. Transfer the rice immediately to the serving dish. Colourful biryani is ready to serve.

Beetroot Biryani with step by step photos

Take the rice in a vessel and rinse the rice for 2 to 3 times and soak the rice with 1/2 cup of water for 30 minutes. If you do not have basmati rice you can use jeera samba rice or ponni raw rice.

After 30 minutes, drain the water completely.

Peel the beetroot and chop it into whatever shape you want to add it in the rice. Slice the onions and tomatoes and slit the green chillies. Peel the garlic cloves and ginger and grind it with little water.

Grind the coconut with 1/4 cup of water and strain it using a white cloth or strainer. Once again add the squeezed coconut to the mixer jar and grind it. Extract the milk well. If the milk appears thick add some water.

Heat ghee and oil in a pan and fry the spices until fragrant.

Add in the sliced onions and saute it well. After few minutes, add the green chillies.

Add the ginger garlic paste and stir well.

When the raw smell of the ginger garlic paste disappears, add the tomatoes and saute them well.

Next, add the chopped coriander leaves and mint leaves. Saute it for a few minutes.

Now add the chopped beetroots and stir it well to mix it with the onion tomato mixture.

After few minutes add the chilly powder and garam masala powder. Mix them well and turn off the heat.

Now slowly add these sauted ingredients to the pressure cooker. Add the soaked green peas.

Now measure and add 1.5 cups coconut milk. Mix them well and add the required salt.

Next, add the rice and mix them gently. Close it with the lid. Keep the pressure cooker on low heat and cook for 10 to 12 minutes.

Open the cooker after 15 minutes and gently fluff the rice with a ladle. Transfer the rice immediately to the serving dish. Colourful biryani is ready to serve.

Serve this Beetroot biryani with onion raitha and a mild vegetable gravy. I hope you will try this recipe for your kids lunch box and your kids will definitely enjoy this rice.

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