Teekhi Beetroot Biryani Recipe

• 🍴2 cup rice
• 🍴1/2 cup peas
• 🍴2 chopped onion
• 🍴1 chopped tomato
• 🍴1 inch chopped ginger
• 🍴1 tablespoon salt
• 🍴1 teaspoon turmeric
• 🍴1 teaspoon butter
• 🍴1/2 cup beetroot
• 🍴1 diced carrot
• 🍴4 chopped green chili
• 🍴5 chopped garlic
• 🍴1/2 pinch asafoetida
• 🍴1 teaspoon red chili powder
• 🍴1 teaspoon coriander powder
• 🍴1 tablespoon refined oil

• 🍴Prepare the chilli garlic butter

Heat butter in a broad flat bottomed pan and fry garlic and green chillies in it. Add a pinch of salt and turmeric to it and just saute for 10 seconds.

• 🍴Mix boiled rice with chilli garlic butter
  

Add the cold rice, separating it with a fork or spatula, mixing it well with the chilli garlic butter. Keep the flame low, and frequently stir this without covering it. You may sprinkle some water on top if it gets too dry. Once it's done, put it aside on a plate.

• 🍴Saute ginger-onion and then stir fry all the vegetables
  

Now in the same pan, heat oil, add asafoetida and after frying it for half a minute add chopped onion and ginger into it. Fry until it gets browned. Throw in all the other vegetables and remaining spices and salt. Cook this covered for 10-12 minutes on low-medium flame, stirring in between.

• 🍴Cook rice with vegetables for 2-3 minutes, and serve hot
  

When done, add in the cooked rice and mix well but very gently, taking care not to break the rice apart. Keep the flame medium and stir this continuously for another minute. Turn off and garnish with paprika and black pepper, with a few sprigs of cilantro.