BEETROOT BIRIYANI

2 cups basmati rice ( soaked for 10 minutes

& stain, keep aside )

2 tbsp cashew nuts

( fried in ghee )

1 tbsp mixed spice

( cinnamon, cloves, cardamom, star anise &

bay leaf )

1 onion big chopped

1 tomato chopped

1 tbsp ginger & garlic paste

2 green chill's cut

1 tbsp yogurt

1 cup beetroot chopped

½ tsp black pepper corn

 crushed ( optional )

2 tbsp ghee

2 ½ cups water

½ cup ideal milk

Curry leaves

Salt to taste

Chopped coriander leaves

METHOD:

Heat up ghee fry mixed spice, onion until light

brown, add ginger & garlic paste fry until nice

smell comes out, add in tomato, green chilly, curry

 leaves stir for few minutes, add beetroot mix well

then add rice & fry for few minutes, put into rice

cooker add water, milk, cashew nuts, salt, coriander

leaves, black pepper mix well & cook

Serve with spicy dry meat curry, salads & papadams

NOTE:

Beetroot can replace with carrot or mixed vegetables