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 Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 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.