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Beetroot and Lima Bean Biryani Recipe

Beetroot and Lima Bean Biryani is a popular Indian Main
Author :
 
On :
Friday, 27 May, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

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:

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





     

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