Beetroot biryani
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!
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Nutritions
Nutrition Facts
Beetroot biryani
Amount per Serving
Calories
280
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Potassium
400
mg
11
%
Carbohydrates
53
g
18
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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
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.
