Beetroot biriyani

Ingredients

• 1 cup Basmati rice
• 1 1/2 cups Beetroot, 80% cooked, peeled, and chopped
• 1 tablespoon sesame seed oil/ any vegetable oil
• 2 tablespoons Butter
• 1 tablespoon Black cumin
• 1/2 teaspoon Fenugreek seeds
• 1/2 teaspoon Turmeric powder
• 1/2 tsp asafetida powder
• 1/2 cup Curry leaves
• 10 Cloves
• 1 tbsp mace/javitri
• 2 Star anise
• 1 inch Cinnamon stick
• 1 bayleaf
• 10 Cardamom
• 1 tablespoon Ginger garlic paste
• 1/2 cup Onion, Finely chopped
• 1 tablespoon Biryani masala powder
• 4 Green chilies, chopped
• 1/4 cup Mint leaves
• 1/4 cup Coriander leaves, finely chopped
• 1/4 cup Yogurt
• 2 tablespoons kasturi methi
• 1/2 cup Sprouted mung (optional)
• 20 Cashew dry roasted
• Required Salt

Steps

1. Make a checklist. Gather the necessary ingredients. Place them near the cooking area
2. Make a checklist. Gather the necessary ingredients. Place them near the cooking area
3. Cook beetroot in a pressure cooker until it is cooked 80% following the instructions in the manual. Peel and chop. Heat oil and 1 tbsp butter in a saucepan on medium flame; add black cumin seeds; this gives a unique aroma to the biryani. After roasting, add fenugreek, coriander powder, cloves, cinnamon, cardamom, star anise and fry for 2 minutes. Add green chillies. Curry leaves. Add coriander,mint leaves and onion; fry till slightly brown. Add ginger garlic paste, turmeric, mace,masala powder
4. Add yogurt and stir. Add all these to the rice cooker. Add 3 cups of boiling water. My electric cooker needs more water to cook the rice. Soak the rice in 2 cups of water in a bowl for 20 minutes. Drain and then add the rice to the rice cooker. Add 1 tablespoon of butter and stir. Add salt. Turn the cooker on. The cooker will turn off automatically after the rice is cooked. Add the kasturi methi and stir.
5. Add the beetroot to the cooker and stir. Transfer the biryani to a serving bowl. Dry roast the cashews in a microwave safe saucer for 2 minutes. Garnish with the roasted cashews Sprouted lentils (optional).. A colorful, nutritious and delicious biryani is ready. Rest for 15 minutes. All the aromas and flavors will come together. Taste and serve. Onion curd raitha, fried rice, vadam, appalam will also add to the taste.
6. Tips Do not over cook the beet or rice. If the beet comes with the beetroot do not discard the leaves. You may also use the leaves in the biriyani. Let the cooked Biriyani rest for an hour at least for all flavors come together.