Beetroot and Lima Bean Biryani

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Sea salt baked hilsa , Keto Fish in Plantain Leaves , Keto Herby Lamb Roast, GRILLED COLD WATER SCALLOPS WITH ELLA BEER TOSSED WITH LINGUINI PASTA

Rate This Recipe

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.

EXPLORE CATEGORIES