Like with many other vegetables slowly I developed a fondness for beetroot too.Peas on the other hand is one of our favorites.Come season of Fresh peas and all I can think of is how to freeze the maximum amount of peas I can for the following year.I love the combination of beetroot and peas.Both slightly sweet and earthy and pairs beautifully.
I've been wanting to make this Biryani for a long time.A simple masala paired up with fresh beetroot and peas and fragrant Basmati,this makes for a very fulfilling,delicious and nutritious meal.
Check out some more Biryani recipes here on the blog -
Vegetable Dum Biryani
Chettinad Mushroom Biryani
Quick Masala Biryani
Baby Potato Biryani
Rice - 1 1/2 cups
Salt to taste
Water - 3 cups
Oil/Ghee - 2 tbsp
Cashewnuts - 4-5,chopped
Raisins - 4-5
Saunf - 1/2 tsp
Cardamom - 2
Clove - 3-4
Cinnamon - 1' stick
Star Anise - 1
Onion - 1/2 of 1 medium sized,sliced thin
Haldi/turmeric - 1/2 tsp
Beetroot - 1 cup,roughly packed
Fresh peas - 1 cup,roughly packed
Coriander leaves - 1/2 cup
Mint leaves - 1/4 cup
For the Masala
Onion - 1/2 of 1 medium sized onion,sliced
Tomato - 1,chopped
Green chilly - 1
Ginger garlic paste - 1 tsp
Coriander - 1 tsp
Jeera - 1/2 tsp
Grated coconut - 1 tbsp
Grind to a paste the ingredients for the masala and keep aside.
Add ghee/oil to your pressure cooker(I used my 3 ltr handi cooker)and saute cashewnuts and raisins till golden brown,drain and keep aside.
Now add the saunf,whole garam masalas,onion and saute well.
Mix in the haldi and the ground masala and saute till the masala dries up a bit and loses the raw smell.
Mix in the beetroot,peas,rice,coriander leaves,mint,cashewnuts,raisins and salt to taste.
Add water and check the seasoning.Close the cooker and cook for exactly ONE whistle and switch off the flame.
Let the cooker cool down and then remove the lid and fluff up the rice using a fork.
Serve with some raita,papad and pickle.