Beetroot Briyani

Ingredients:

Onion - 2
Tomato - 2
Beetroot - 1 (medium size, grate)
Garlic - 8
Ginger - small piece
Green Chilly - 3
Cloves - 3
Green Elaichi - 1
Cinnamon stick - small piece
Fennel seeds - 1 tsp
Star Anise - 1 petal
Briyani Masala - 3 tsp
Coriander powder - 1 tsp
Garam Masala - 1/4 tsp
Kashmiri Chilly powder -1/2 tsp
Bay Leaf - 1
Curd - 1 tbsp
Coconut Milk - As reqd (here 1 1/2 cup)
Basmati Rice - 3 cup
Salt, Oil, Ghee, Water - As reqd

Method:

• In a blender add in diced tomatoes, onions, garlic and ginger.
• Add in green chilly, cloves and cinnamon stick.
• Add in elachi, fennel seeds and star anise.
• To this add briyani masala,coriander powder, garam masala.
• Add in kashmiri chilly powder and required salt.
• Blend this to a fine paste by adding water gradually.
• Soak rice for 20 mins in water.
• Now heat ghee in pan and strain and add rice.
• Saute for a min and transfer to electric rice cooker.
• To the same pan add ghee and oil and add bay leaf.
• Add in grated beetroot and saute for 2-3 mins.
• Or till raw smell goes off.
• Now add the blended puree and cook in low flame till oil oozes out.
• Add in fine chopped mint leaves and mix well.
• App for 4-5 mins.
• Now add curd and turn off range.
• Now add this to rice.
• Add in coconut milk  and mix well.
• Cook for desired time.
• Serve with onion raita.

Note:

We have added only 1 1/2 cups coconut milk + 1 tbsp of curd as the blended puree was around 1 1/4 cups.