Beetroot Biryani

Ingredients :

Basmati Rice - 1 1/2 cups

Onion - 1 Chopped finely

Tomato - 1 chopped finely

Beans - 8 to 10 chopped finely

Carrot - 1 chopped finely

Red, green and yellow capsicum - 1/2 of each colour chopped finely

Beetroot - 1 big chopped finely

Green peas - 1 small cup

Ginger - garlic paste - 1 tablespoon

Whole garam masala  - 1 teaspoon

Cashew nuts - 5 to 6

Red chilly powder - 1 1/2 teaspoon

Dhaniya powder - 1/2 teaspoon

Jeera powder - 1/2 teaspoon

garam masala powder - 1 teaspoon

Haldi - a pinch

Ghee - 2tablespoon

Method :

Wash all the vegetables thoroughly.

Chop them finely. Make a paste of garlic and ginger. Wash the rice and soak it in water for 10 mins.

Heat ghee in a pan or kadhai and add cashewnuts and fry them till golden brown.

Add whole garam masala and stir well.

Then add onions and saute them till it becomes translucent. Add ginger- garlic paste and saute for a minute.

When the onions are golden brown, add all the chopped vegetables including tomatoes and stir well.

Add salt, haldi, chilly powder, dhaniya powder and jeera powder and stir well.

Cover and cook it on low flame till the vegetables become soft. Stir occasionally.

When the vegetables are soft, add basmati rice and stir well.

Cover and cook it on low flame.

When the rice is done, add little more salt if required and the garam masala powder. Stir well.

Cook for 2 minutes.

Serve this biryani with onion raita and papad.