BEETROOT BRIYANI

BEETROOT BRIYANI

INGREDIENTS:-

Grated Beetroot - 1/2 cup (approx. 100 gms)
Basmati Rice - 1 cup (approx. 200gms)
Water - 2 cups
Sliced Onion - 1
Fresh Green peas - 1/4 cup (optional)
Mint leaves - 5 to 8 nos.
Coriander leaves roughly chopped - 2  tsps
Finely chopped Tomato - 1/2 no. or Fresh Curd - 3 tbsps

Slit Green Chilly  - 2 nos.
Chopped Ginger - 1/2 tsp
Chopped Garlic - 1 tsp
Garam Masala Powder - 1/2 tsp
Coriander powder - 1/2 tsp
Red Chilly  Powder - 1 tsp (or as required)

Salt - as required
Methi leaves crushed - 1 and 1/2 tsp
Ghee - 2 tsp

For Seasoning:-
Oil - 3 tbsp
Cumin seeds - 1 tsp
Cinnamon stick - 1 inch
Cardamom - 2 pods
Cloves - 3 nos.
Black Stone Flower/Kalpasu - 1 no., crushed

METHOD:-

Wash and soak basmati rice for 20 minutes. Set aside.

Heat a Pressure cooker with oil. Keep it in low flame, add all ingredients given under Seasoning, so that nice aroma arises.

Add green chilly, chopped ginger and garlic. Fry in low flame for 1 minute and add coriander leaves, mint leaves, sliced onion, and grated beetroot. Add required salt, mix well, cover the cooker with lid and cook for few minutes; mix occasionally, to avoid burning.

Once the beetroot is half cooked, add fresh peas, garam masala powder, coriander powder, and red chilly powder. Mix well. Add water to boil. Add basmati rice, tomato ( or curd), methi leaves and ghee.

Check for salt, cover the cooker with lid only (with gasket & without cooker whistle). Cook in Sim flame for  20 minutes. After the stipulated time, uncover the lid, mix gently, check for salt and spice. If it is less spicy, add Black pepper powder to it. Switch off the flame and cover the cooker with lid and cooker whistle, let it sit for 5 minutes. After 10 minutes, transfer the contents to a serving bowl.

Garnish with mint leaves and serve.