"Spicy Beetroot~Pudina Biryani served with Palak Tambuli" ... simple but delicious and tasty combo dish ... the spicy biryani is tongue tickler while the chilled tambuli is great to beat the heat ... Yumz …..
** Biryani needs no introduction to any Indian. I am sure all of you have relished this spicy rice dish many a times and loved it too. I myself have written a lot about Biryani and the different methods in which it is prepared. But with changing times, people have begun to take short cuts and prepare dish directly in pressure cooker or sort of all in one together cooked and it does taste wonderful. I myself have stopped taking the long laborious method of preparing biryani and do so only if that particular dish needs to be done so only. Otherwise I just prepare the ground masala and directly cook all together in pressure cooker and its perfectly done. Today also I have used pressure cooker pan to cook this biryani. But a word of caution here with pressure cooking you should be very careful, like the cooker should have a thick based bottom, you should not cook on very low heat, lest it gets burnt at the bottom, do not take too many whistles and do not allow it to cool down on its own for over 5-7 minutes, etc. But once you learn the trick of preparing in pressure cooker properly, after a few errors and trials, then it is a breeze work and you will love preparing these dishes in a jiffy for sure. I will not run into more details but will directly post the recipe for this awesome beetroot-pudina pulav I tried on my own. Do try this out and enjoy with your family and friends. I prepared this pulav spicy enough and served it with palak tambuli for a change from raita or curds and it was an excellent combination. Sharing the link to the tambuli at the bottom of this recipe, do try out the same too, I am sure you will all love this combo and so will your family and friends.
** Here is my Simple Method to preparation of "Spicy Beetroot~Pudina Biryani” … My Style …
** Ingredients :
Basmati / Jeera Rice : 2 cups
Beetroot : 2 large sized, peeled and cut into ½ inch sized cubes.
Tejpatta / Bay Leaves : 2-3
Salt to taste
Ghee / Toop : 4 tblsp
Oil : 2 tblsp
Boiling Water : 4 cups
** Masala to be Ground :
Tomato : 1 Large sized cut into pieces.
Coriander / Dhania / Kothimbir Leaves : ½ cup cut into pieces.
Pudina / Mint Leaves : 1 cup cut into pieces.
Green Chillies / Hirvi Mirchi / Tarni Mirsanga : 3-4 cut into pieces.
Ginger / Alle' / Adrak : 1 inch piece
Garlic / Losun / Lehsun : 3-4 cut into pieces.
** Masala Powders to be added :
Kashmiri Red Chilly Powder : 2-3 tblsp
Coriander / Dhania / Kottimbir Powder : 1 tblsp
Cumin / Jeera Powder : 1 tsp
Fennel / Badisep / Saunf Powder : 1 tsp
Goda Masala Powder : 1 tblsp
OR
Garam Masala Powder : 1 tbsp
Haldi / Turmeric Powder : ½ tsp
** Wash and soak the rice in plenty of water for 25-30 minutes. Rinse well and put in an colander to drain off all excess water. Keep this ready aside.
** Masala to be Ground : Add in the tomato, coriander leaves, green chillies, ginger, garlic and pudina leaves into a mixer grinder and grind all to a semi coarse paste with just half to one cup of water. Do not add more water while grinding. Remove and keep this ready aside.
** Note : For any reason, if you want to prepare the pulav on festive days when onions and garlic are not added you can prepare this pulav too. Just leave out the garlic when grinding, it does taste great, I have done so many times.
** Masala Powders : In a small bowl add in the chilly powder, coriander powder, cumin powder, fennel powder, garm masala powder and haldi powder together and keep this ready aside. I follow this method so that it makes it easier to add in all the masala in one go.
** Preparing the "Spicy Beetroot~Pudina Biryani” the simple way : In a pressure cooker pan add in ghee+oil. When hot lower the heat and add in bay leaves and then the masala powder kept in the bowl together and fry for a minute or two, be careful and do not burn it. Then add in the ground masala and mix well. Finally add in the beetroot pieces, drained rice and salt to taste and mix well. Cover and on low heat let it cook for 1-2 minutes, stirring once in between.
** Now add in 4 cups of boiling water and mix well and cover the pressure cooker lid and let cook on medium heat to 3-4 whistles. Remove from fire and keep it aside for 5-7 minutes to cool down. Do not attempt to release the pressure valve and remove the lid before 7 minutes. Then if there is still pressure in cooker and you are not able to open the lid, carefully lift the pressure weight with tongs and release the pressure and then gently open the lid and allow the steam to pass away.
** Leave the biryani aside undisturbed for some time as mixing in the same when hot will make it mushy and you will not get the rice separate. Once cool enough with the help of fork gently fluff the rice up a bit and allow the steam within to be released. Follow this step twice, this way you will get perfect cooked Biryani. Garnish with a handful of coriander and mint leaves chopped finely.
** "Spicy Beetroot~Pudina Biryani” is done and ready to be served. You can serve this hot with any dish of your choice, though personally I always prefer it with Raita / Salad, but this time I served it with Palak Tambuli and it was an excellent combo. The spicy pulav is always appealing with cold curd dishes and tambuli is a curd based dish too. Do try out this yummy Biryani combo and do not forget to give me a feed back. Enjoy it with your family and friends, they are sure to love it.
** For the “Chilled Palak (Spinach) Tambuli” Recipe, Please follow the link given below ….
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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