Red Amaranth and Beet Pulav/Biryani:
Red Amaranth and Beet Pulav/Biryani:

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, red amaranth and beet pulav/biryani:. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Red Amaranth and Beet Pulav/Biryani: is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Red Amaranth and Beet Pulav/Biryani: is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have red amaranth and beet pulav/biryani: using 21 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Red Amaranth and Beet Pulav/Biryani::
  1. Prepare 2 - Bay leaves (small)
  2. Make ready 2 -Cloves
  3. Make ready 8 -Black pepper
  4. Prepare 3 cups - Basmati Rice
  5. Get 1 big - Beet root
  6. Make ready 1 Small bunch -Red Amaranth
  7. Take 2 - Onions (sliced)
  8. Get 3 tablespoons+1 teaspoon - Ghee/oil
  9. Get 1 teaspoon - Cumin
  10. Make ready 1 tablespoon -Ginger garlic paste
  11. Make ready 1 cup - Milk
  12. Take 1 cup -Curd
  13. Take 3 slices - Brown Bread
  14. Take For Fresh masala:
  15. Make ready 1 teaspoon - Coriander
  16. Make ready 1/2 teaspoon - Cumin seeds
  17. Make ready 2 -Cardamoms
  18. Get 1 inch - Cinnamon
  19. Make ready 1 pinch - Nutmeg
  20. Make ready 2 - Dried Red chillies
  21. Take 1/4 tsp - Fenugreek seeds
Instructions to make Red Amaranth and Beet Pulav/Biryani::
  1. 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.
  2. 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.
  3. Add beetroot, chopped greens, fry until green wilts.Next add fresh ground masala powder, drained rice, salt.
  4. 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.
  5. 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.

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