Ingredients:

• 2 cups – basmati Rice
• 1 cup – lima beans
• 1 cup – regular Milk or Coconut Milk
• 1 – large beetroot, chopped to medium size pieces
• 1 – large onion, finely chopped
• 1 – large Tomato
• 6 – green chillies, small size, slit them
• 1/4 bunch – Cilantro (kothamalli)
• 1/4 bunch – pudhina(mint)
• 4 – Garlic pods
• 1 inch piece – Ginger
• 3 tsp – finely chopped Fenugreek leaves, to subside the sweetness of Beetroot
• 1 tsp – Garam Masala powder
• 1/2 tsp – Turmeric powder

Method:

1. Wash and dry the basmati rice for a few hours (or a day) before you plan to make the biriyani.
2. Fry the rice in oil/butter/ghee till it turns a little white and keep aside.
3. Add oil/ghee to the pan and fry the onions till they turn pink, then add chillies and fry.
4. Grind together ginger and garlic, and fry for 2 to 3 minutes.
5. Grind the cilantro, pudhina and methi and add them; fry for 3 to 4 minutes.
6. Grind the tomato and add to the pan.
7. Add the garam masala, turmeric powder and fry for 5 minutes. The powders should be cooked well.
8. Add the beetroot and lima beans, and cook for a while. Add salt.
9. Now add the rice, 1 cup of milk and 1 cup of water.
10. For basmati, use about 1.5 cups of water per cup of rice.
11. Cook for 11 – 14 minutes without a whistle over medium fire.

Recipe courtesy of Lakshmi Kasturi