INSTANT POT BEETROOT BIRIYANI

People who doesn't like much to have beetroot stir fry can try this biriyani that goes well with a raita and can be definitely a healthy food packed in your lunch boxes. Check out my other BIRIYANI AND PULAO VARIETIES....

Cooking time: 10 mins

Serving: 3-4

Ingredients:

Basmati rice - 1 cup (200 ml)
Beetroot - 1 (medium size, chopped)
Onion - 1 (small, thinly sliced)
Tomato - 1 (small, chopped)
Ginger garlic paste - 1/2 tbsn
Green chilli - 2 (halfed)
Mint leaves - 1/4 cup
Coriander leaves - 1/4 cup (chopped)
Turmeric - 1/4 tspn
Red chilli powder - 1 tspn
Coriander powder - 1 tspn
Bayleaf - 1
Cinnamon - 1 inch
Cloves - 2
Cardamom - 1
Fennel seeds - 1 tspn
Oil - 2 tspn
Ghee - 2 tspn
Salt to taste

Method:

1. Grab all the ingredients. Wash and soak the rice for 30 mins.

2. Switch on the IP. Press the saute mode. Add oil, ghee, bayleaf, cinnamon, cloves, cardamom, fennel seeds.

3. Add mint leaves. Saute for 5 seconds.

4. Add onions, green chillies and saute till it becomes light golden.

5. Add tomato, ginger garlic paste. Saute till the tomato becomes mushy. By the meantime the raw smell of the ginger garlic paste goes.

6. Add beetroot, salt, turmeric, coriander powder, chilli powder. Saute for about a minute until it becomes like a thick masala.

7. Add 1 1/2 cups of water. Mix well.

8. Add soaked rice once the water starts boiling. Add coriander leaves. Mix well.

9. Close the lid. Press the manual or pressure cook mode for 5 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

10. Open the lid. Mix gently.

11. Yummy beetroot biriyani is ready to serve.

Notes:

You can add peas in this biriyani.