Beetroot biryani
Summary
Alright, pal, are you in for a treat! Ever thought about blending the rich goodness of beetroots into the flavorful symphony of biryani? Well, you’re about to discover the phenomenal taste and health benefits of Beetroot Biryani. Buckle up, because this is going to change your culinary game!
Ingredients You’ll Need
- Beetroots: 3 medium-sized (around 1 lb [450g])
- Basmati Rice: 1 cup (200g)
- Onions: 2 medium, finely sliced
- Ginger-garlic paste: 1 tablespoon
- Tomatoes: 2, finely chopped
- Green chilies: 2, slit
- Biryani masala: 1 tablespoon
- Red chili powder: 1 teaspoon
- Turmeric powder: ½ teaspoon
- Yogurt: ½ cup (120ml)
- Fresh coriander: a handful, chopped
- Fresh mint: a handful, chopped
- Lemon juice: from 1 lemon
- Ghee or oil: 2 tablespoons
- Whole spices (bay leaf, cinnamon stick, cloves, cardamom): a pinch of each
- Salt: to taste
- Water: 2 cups (480ml)
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 70 minutes
Serves: 4
Nutritional Facts (per serving)
- Calories: 280
- Protein: 6g
- Carbohydrates: 53g
- Dietary Fiber: 4g
- Sugars: 8g
- Fat: 5g
- Saturated Fat: 1g
- Sodium: 600mg
- Potassium: 400mg
Let’s Dive Into the Process
- First things first, rinse your rice in cold water till the water runs clear. Then, soak it for about 20 minutes.
- While your rice is soaking, let’s prep the star of the show: the beetroot. Peel and grate it finely.
- In a deep pan, heat the ghee or oil. Toss in the whole spices and wait till they sizzle and pop.
- Slide in your sliced onions and sauté until they turn translucent.
- Mix in the ginger-garlic paste and stir for a minute until fragrant.
- Toss in the chopped tomatoes, green chilies, red chili powder, and turmeric powder. Cook until the tomatoes soften.
- Stir in the grated beetroot and mix well.
- Now, pour in the yogurt, mix it in, and let the concoction cook till oil oozes out.
- Time to layer in the soaked rice, biryani masala, salt, and the lemon juice. Give it all a good mix.
- Pour water and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cover the pan. Let it cook till the rice is done and all the water is absorbed.
- As you turn off the heat, sprinkle the chopped coriander and mint on top.
Pro Tips to Amp Up Your Biryani Game
- Using ghee gives a rich flavor to the Beetroot Biryani, but if you’re health conscious, you can opt for oil.
- If you find the biryani a tad spicy, balance it out with a bit more yogurt.
- Always soak the rice, as it ensures uniform cooking and prevents it from getting mushy.
Serving Suggestions
- Beetroot Biryani is a wholesome dish by itself, but you can always complement it with a side of cucumber raita or a tangy tomato salad.
- Sprinkle some fried onions on top for an extra crunch.
- A dash of lemon can further elevate the tanginess of the biryani.
Friends, dive into the vibrant world of Beetroot Biryani. Not only is it packed with flavors, but the beets bring in a plethora of health benefits. AH7 always believes in food that’s tasty and nutritious, and this dish is the embodiment of that belief. So, the next time you think biryani, think Beetroot Biryani! Happy cooking!
FAQS
Q1: What’s the main health benefit of adding beetroot to biryani?
A1: Beetroot is a powerhouse of nutrients, including fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Adding it to biryani not only gives a unique flavor and vibrant color but also boosts the dish’s nutritional profile.
Q2: Can I use brown rice instead of basmati for Beetroot Biryani?
A2: Absolutely! Brown rice might give a different texture and nutty flavor, but it’s a healthier alternative. Just adjust the cooking time as brown rice generally takes longer to cook than white basmati rice.
Q3: I don’t have biryani masala. What can I use instead?
A3: Biryani masala is a mix of various spices. If you don’t have it ready-made, you can blend spices like cloves, cinnamon, cardamom, bay leaf, and nutmeg. Each brings a unique flavor to the biryani.
Q4: How can I store leftover Beetroot Biryani?
A4: Store your leftover Beetroot Biryani in an airtight container in the refrigerator. It should stay fresh for 2-3 days. Just make sure to cool it to room temperature before storing.
Q5: Can I make this biryani vegan?
A5: Definitely! Instead of ghee, you can use any plant-based oil, and replace yogurt with a vegan alternative like coconut yogurt.
Q6: Why do I need to soak the rice before cooking?
A6: Soaking rice helps in achieving a fluffier texture. It ensures that the rice grains cook uniformly and don’t turn mushy during the cooking process.
Q7: Can I add other vegetables to the Beetroot Biryani?
A7: Sure thing! While beetroot is the star, you can definitely toss in veggies like peas, carrots, or even bell peppers. It’s all about personal preference.
Q8: How spicy is Beetroot Biryani?
A8: The spiciness level largely depends on the number and type of green chilies and red chili powder you use. You can adjust these to match your desired heat level.
Q9: What other sides can complement Beetroot Biryani?
A9: While cucumber raita and tomato salad are great, you can also try sides like boiled eggs, roasted papad, or even a tangy tamarind chutney.
Q10: Is Beetroot Biryani suitable for kids?
A10: Absolutely! Just adjust the spices to ensure it’s not too spicy for them. The natural swe
Beetroot biryani
Nutritions
Ingredients
- Beetroots: 3 medium-sized around 1 lb [450g]
- Basmati Rice: 1 cup 200g
- Onions: 2 medium finely sliced
- Ginger-garlic paste: 1 tablespoon
- Tomatoes: 2 finely chopped
- Green chilies: 2 slit
- Biryani masala: 1 tablespoon
- Red chili powder: 1 teaspoon
- Turmeric powder: ½ teaspoon
- Yogurt: ½ cup 120ml
- Fresh coriander: a handful chopped
- Fresh mint: a handful chopped
- Lemon juice: from 1 lemon
- Ghee or oil: 2 tablespoons
- Whole spices bay leaf, cinnamon stick, cloves, cardamom: a pinch of each
- Salt: to taste
- Water: 2 cups 480ml
Instructions
- First things first, rinse your rice in cold water till the water runs clear. Then, soak it for about 20 minutes.
- While your rice is soaking, let’s prep the star of the show: the beetroot. Peel and grate it finely.
- In a deep pan, heat the ghee or oil. Toss in the whole spices and wait till they sizzle and pop.
- Slide in your sliced onions and sauté until they turn translucent.
- Mix in the ginger-garlic paste and stir for a minute until fragrant.
- Toss in the chopped tomatoes, green chilies, red chili powder, and turmeric powder. Cook until the tomatoes soften.
- Stir in the grated beetroot and mix well.
- Now, pour in the yogurt, mix it in, and let the concoction cook till oil oozes out.
- Time to layer in the soaked rice, biryani masala, salt, and the lemon juice. Give it all a good mix.
- Pour water and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cover the pan. Let it cook till the rice is done and all the water is absorbed.
- As you turn off the heat, sprinkle the chopped coriander and mint on top.
Notes
If you find the biryani a tad spicy, balance it out with a bit more yogurt.
Always soak the rice, as it ensures uniform cooking and prevents it from getting mushy. Beetroot Biryani is a wholesome dish by itself, but you can always complement it with a side of cucumber raita or a tangy tomato salad.
Sprinkle some fried onions on top for an extra crunch.
A dash of lemon can further elevate the tanginess of the biryani.
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