Beetroot biryani | Beetroot pulao-Easy lunch box recipe

Cuisine Style: India | Cooking Time: 20 minutes | To Serve: 2 | Take with: Salna, Kurma, raita,pachadi | Type: Lunch

Ingredients

• Basmati rice or jeera rice – 1 cup
• Beetroot - ¼ cup [cut into cubes]
• Green peas - 2 tbsp [fresh]
• Onion – 1 [sliced]
• Green chilli - 1 [sliced]
• Ginger – 1 tbsp [grated]
• Garlic – 1 tbsp [grated]
• Fennel seeds – 1 tbsp
• Green cardamom - 2
• Cinnamon stick- 1
• Cloves - 2
• Garam masala – ½ tsp
• Red chilli powder – ½ tbsp
• Turmeric powder – ¼ tsp
• Mint leaves – 3 springs
• curd - 2 tbsp
• Salt to taste
• Ghee – 1 tbsp
• Oil – 2 tbsp
• Water –1 ¾ to 2 cups

Preparation Method

• Wash & soak basmati rice for ½ an hour.
• Heat pressure cooker with oil & ghee. Add green cardamom, fennel seeds, cinnamon stick, cloves, fry till you get nice aroma
• Add onion sauté till light brown
• Add ginger & garlic sauté.
• Add green chilli, green peas & beetroot saute.
• Add mint leaves saute.
• Add turmeric, garam masala & red chilli powder mix well.
• Then add basmati rice mix well.
• Add water, curd, salt & mint leaves mix well & let it boil.
• Then cover it & cook for 3 to 4 whistles.
• Sprinkle mint leaves & serve hot with salna kurma and raita.

Beetroot pulao