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

Hey everyone, it’s Brad, welcome to my recipe page. 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’m gonna make it a bit tasty. This will be really delicious.

Red Amaranth and Beet Pulav/Biryani: is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is 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 must first 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. Take 2 - Bay leaves (small)
  2. Prepare 2 -Cloves
  3. Get 8 -Black pepper
  4. Get 3 cups - Basmati Rice
  5. Take 1 big - Beet root
  6. Prepare 1 Small bunch -Red Amaranth
  7. Make ready 2 - Onions (sliced)
  8. Prepare 3 tablespoons+1 teaspoon - Ghee/oil
  9. Take 1 teaspoon - Cumin
  10. Make ready 1 tablespoon -Ginger garlic paste
  11. Get 1 cup - Milk
  12. Get 1 cup -Curd
  13. Take 3 slices - Brown Bread
  14. Take For Fresh masala:
  15. Get 1 teaspoon - Coriander
  16. Prepare 1/2 teaspoon - Cumin seeds
  17. Take 2 -Cardamoms
  18. Prepare 1 inch - Cinnamon
  19. Take 1 pinch - Nutmeg
  20. Get 2 - Dried Red chillies
  21. Make ready 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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