Ingredients

• 2 cups - basmati rice
• 1 cup - lima beans
• 1 cup - regular milk or coconut milk
• 1 - large beetroot, chopped to medium size pieces
• 1 - large onion, finely chopped
• 1 - large tomato
• 6 - green chillies, small size, slit them
• 1/4 bunch - cilantro (kothamalli)
• 1/4 bunch - pudhina(mint)
• 4 - garlic pods
• 1 inch piece - ginger
• 3 tsp - finely chopped fenugreek leaves, to subside the sweetness of beetroot
• 1 tsp - garam masala powder
• 1/2 tsp - turmeric powder

How to Make Beetroot and Lima Bean Biryani

• Wash and dry the basmati rice for a few hours (or a day) before you plan to make the biriyani.
• Fry the rice in oil/butter/ghee till it turns a little white and keep aside.
• Add oil/ghee to the pan and fry the onions till they turn pink, then add chillies and fry.
• Grind together ginger and garlic, and fry for 2 to 3 minutes.
• Grind the cilantro, pudhina and methi and add them; fry for 3 to 4 minutes.
• Grind the tomato and add to the pan.
• Add the garam masala, turmeric powder and fry for 5 minutes. The powders should be cooked well.
• Add the beetroot and lima beans, and cook for a while. Add salt.
• Now add the rice, 1 cup of milk and 1 cup of water.
• For basmati, use about 1.5 cups of water per cup of rice.
• Cook for 11 - 14 minutes without a whistle over medium fire.