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Beetroot Biryani pulao
Beetroot Biryani pulao

Before you jump to Beetroot Biryani pulao recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to beetroot biryani pulao recipe. You can have beetroot biryani pulao using 18 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to make Beetroot Biryani pulao:
  1. Take 1 cup basmati rice
  2. Prepare 2 medium size beetroot
  3. Prepare 1 onion sliced
  4. Provide 1 bay leaf
  5. Prepare 1 cinnamon stick
  6. Use 2 green cardamon
  7. You need 1 star anise
  8. Get 1.5 tbs biryani masala
  9. Provide 1/2 tbs garam masala powder
  10. Prepare 1 tbs ginger garlic paste
  11. Provide 1/4 cup yogurt
  12. You need 1 handfull mint leaves
  13. Use 2 tbs ghee
  14. Prepare 1/2 tsp cumin seeds
  15. Get 2 green chillies
  16. Get 1 pinch hing/ asafoetida
  17. Use to taste Coriander leave for garnishing
  18. Get to taste Salt
Steps to make Beetroot Biryani pulao:
  1. Wash and soak the rice bastmati rice in enough water for 30mint.
  2. Take a nonstick pan add 2 tbs ghee, heat on medium flame. Add cumin seeds, and hing let the cumin seeds sizzle. Then add bay leave, cinnamon stick, green cardamom. Star anise saute them for second.
  3. Now add sliced onion saute them till they become pink in colour, and add ginger garlic paste. Cook till raw small of ginger garlic goes off.
  4. Cut the one beet root in small small cubes, and grate another beet root.add grated and beetroot cubes in the masala. Also add green chillies.
  5. Now add chopped mint leaves mix it well
  6. Add biryani masala, garam masala, salt, mix all togather well cook it for 1 min
  7. Lower the flame, and whisked yogurt in it.mix well.
  8. Add soaked rice in it.
  9. Now add 2 cup of water, mix all well.
  10. Cover it with lid, Cook on slow flame. Carefully stirring in between.
  11. Once rice cooked well switch off the flame. Leave it for 10 min.
  12. After 10 min. serve hot with veg raita or salan.

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