Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, red amaranth and beet pulav/biryani:. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Salt Beet root is also good for our skin glow. So we have to take beetroot twice or thrice then it is good for health.so iam preparing beetroot. Usually we don't add beets in Biryani, so it was quite different, attractive and tasty too.
Red Amaranth and Beet Pulav/Biryani: is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Red Amaranth and Beet Pulav/Biryani: is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook red amaranth and beet pulav/biryani: using 21 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Red Amaranth and Beet Pulav/Biryani::
- Make ready 2 - Bay leaves (small)
- Take 2 -Cloves
- Take 8 -Black pepper
- Take 3 cups - Basmati Rice
- Make ready 1 big - Beet root
- Get 1 Small bunch -Red Amaranth
- Get 2 - Onions (sliced)
- Get 3 tablespoons+1 teaspoon - Ghee/oil
- Make ready 1 teaspoon - Cumin
- Get 1 tablespoon -Ginger garlic paste
- Prepare 1 cup - Milk
- Make ready 1 cup -Curd
- Prepare 3 slices - Brown Bread
- Take For Fresh masala:
- Make ready 1 teaspoon - Coriander
- Prepare 1/2 teaspoon - Cumin seeds
- Prepare 2 -Cardamoms
- Make ready 1 inch - Cinnamon
- Make ready 1 pinch - Nutmeg
- Take 2 - Dried Red chillies
- Prepare 1/4 tsp - Fenugreek seeds
Then arranged in layers and kept on a low flame for few minutes. Delicious Biryanis and more Indian Food in Fremont; "NO MSG added". When you have a spicy briyani or pulav, you need something cooling and satisfying on the side. You can make raita with whole lot of different stuffs.
Instructions to make Red Amaranth and Beet Pulav/Biryani::
- Wash rice and soak for 15 minutes. Wash Beetroot, chop into bite-size pieces.Wash Amaranth greens, chop. - -Dry roast fenugreek seeds. When it is slightly brown, add all the other ingredients under masala and fry.Make a powder and keep it.
- Now take one pressure cooker. Add ghee or oil, fry cumin and bay leaves.Add sliced onion, fry until it is brown.Add ginger garlic paste, fry for 2 minutes.
- Add beetroot, chopped greens, fry until green wilts.Next add fresh ground masala powder, drained rice, salt.
- Mix everything and add milk, curd, 4 cups of water and 1 teaspoon of ghee, close the lid. - -After one whistle, keep it in a simmer for one/two minutes and switch off the gas.
- Now make small square size pieces of brown bread and deep fry and drain out excess oil. - -When pressure releases, add bread croutons and lightly mix everything. serve with any raita or plain curd and pickle.
This is one of the unusual raita, but a very common one made in my house. Amma makes it often, When we were little amma used to. This biryani is a tad healthier than white rice biryani. The use of brown rice and green peas boosts the fiber content of this brown rice veg biryani. But remember to control the portion size.
So that’s going to wrap this up for this exceptional food red amaranth and beet pulav/biryani: recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
