Ingredients
Method
- 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
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. 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.
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.