Last Updated on 4 months by Neha Deshmukh

Beetroot Biryani Recipe – Authentic Indian Rice & Spice Delight

Introduction

Okay, let’s be real – biryani is comfort food royalty, right? And this isn’t just any biryani. This is Beetroot Biryani, a vibrant, flavorful twist on the classic that’s surprisingly easy to make. I stumbled upon this recipe a few years ago when I was trying to sneak more veggies into my family’s meals, and it’s been a hit ever since! The beetroot adds a beautiful color and a subtle sweetness that complements the spices perfectly. Trust me, even beetroot skeptics will be asking for seconds.

Why You’ll Love This Recipe

This Beetroot Biryani is a winner for so many reasons! It’s relatively quick – ready in under 30 minutes. It’s packed with flavor, thanks to the aromatic spices and fresh herbs. Plus, it’s a fantastic way to enjoy beetroot in a whole new light. It’s also a great option for a weeknight dinner or a festive occasion.

Ingredients

Here’s what you’ll need to create this delicious Beetroot Biryani:

• 1 cup Basmati Rice
• 1 cup Onion thinly sliced
• 1 Green chilli, slit
• 1 tsp Ginger garlic paste
• 1 small Tomato
• 1 cup Grated Beetroot
• 1 fistful Mint leaves
• 2 tbsp Coriander leaves
• 1 tsp Biryani masala
• 1 tsp Sambar powder
• 1 tbsp Fresh Lemon juice
• 1 tbsp Oil
• 0.5 tsp Fennel seeds
• 1 Bay leaf
• 2 Cloves
• 1 inch piece Cinnamon
• 1 Cardamom

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Basmati Rice: Choosing the Right Grain

Basmati rice is key for that lovely fluffy texture. Look for aged basmati – it tends to be longer, more fragrant, and cooks up beautifully. I usually use about 200g of rice for 1 cup.

Beetroot: Selecting & Preparing

Choose firm, vibrant beetroot. You can use any variety – golden beetroot works beautifully too for a slightly milder flavor and different color! Grating it is the easiest way to incorporate it, but finely diced beetroot also works. About 150g of grated beetroot is perfect.

Biryani Masala: Regional Variations & Homemade Options

Biryani masala blends vary a lot by region. Feel free to use your favorite brand! Or, if you’re feeling ambitious, you can make your own. A quick search online will give you tons of recipes.

Sambar Powder: A South Indian Touch

Don’t skip the sambar powder! It adds a lovely tangy depth. It’s a staple in South Indian cooking and really elevates the flavor profile. About 8-10g is a good amount.

Fennel Seeds, Cloves, Cinnamon & Cardamom: The Aromatic Base

These whole spices are the heart of any good biryani. Don’t skimp on them! They create that incredible aroma that fills your kitchen.

Oil: Traditional Choices for Biryani

Traditionally, ghee (clarified butter) is used for biryani, which adds a rich flavor. But vegetable oil or sunflower oil work just fine too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the basmati rice in water for about 20 minutes. This helps it cook up fluffy. Then, drain it well and set aside.
2. Heat the oil in a pan over medium heat. Add the fennel seeds, cloves, cinnamon, cardamom, and bay leaf. Sauté for a minute or two until they become fragrant – you’ll know it when you smell it!
3. Add the sliced onions and green chilli. Cook until the onions turn translucent and start to soften.
4. Stir in the ginger garlic paste and sauté for another 2 minutes until you can smell that lovely aroma.
5. Now, add the chopped tomatoes and cook until they become soft and mushy – about 3-4 minutes.
6. Time for the beetroot! Add the grated beetroot, coriander leaves, mint leaves, biryani masala, sambar powder, and salt. Mix everything well.
7. Pour in 2 cups of water and lemon juice. Bring the mixture to a boil.
8. Add the soaked rice. Give it a good stir and taste the water – it should be slightly salty. Adjust if needed.
9. Cover the pan and cook on low heat for 15-20 minutes, or until the rice is tender and the water is absorbed.
10. Finally, fluff the biryani with a fork before serving.

Expert Tips

Here are a few things I’ve learned over the years to make this biryani perfect every time:

Achieving Fluffy Rice

Soaking the rice is crucial! It helps the grains cook evenly and prevents them from sticking together.

Balancing Spice Levels

Adjust the amount of green chilli and biryani masala to your liking.

Perfecting the Aroma

Don’t rush the sautéing of the whole spices. That’s where the magic happens!

Avoiding a Mushy Biryani

Keep the heat low and avoid lifting the lid too often while the rice is cooking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Beetroot Biryani

Simply ensure your biryani masala is vegan-friendly and use vegetable oil instead of ghee.

Gluten-Free Adaptations

This recipe is naturally gluten-free! Just double-check the ingredients in your biryani masala.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Reduce or omit the green chilli and use a milder biryani masala.
• Medium: Use the recipe as is.
• Hot: Add an extra green chilli or a pinch of red chilli powder.

Festival Adaptations (Navratri, Diwali)

This biryani is perfect for festive occasions! You can add some fried cashew nuts and raisins for extra richness.

Serving Suggestions

This Beetroot Biryani is delicious on its own, but here are a few ideas to complete the meal:

Raita Pairings

A cooling raita (yogurt dip) is the perfect accompaniment. Cucumber raita or boondi raita are both fantastic choices.

Side Dish Recommendations

A simple salad or a side of roasted vegetables would be lovely.

Accompaniments for a Complete Meal

Serve with papadums (Indian crispy wafers) and a side of pickle for a truly authentic experience.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions

Reheat gently in a microwave or on the stovetop. Add a splash of water if it seems dry.

Freezing for Later

Biryani freezes well! Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.

FAQs

Let’s answer some common questions:

What type of rice is best for biryani?

Basmati rice is the gold standard for biryani. Its long grains and fragrant aroma make it perfect for this dish.

Can I use beetroot powder instead of grated beetroot?

While you can use beetroot powder, the flavor and texture won’t be quite the same. Grated beetroot provides a lovely earthy sweetness and a subtle bite.

What is the purpose of sambar powder in biryani?

Sambar powder adds a unique tangy and savory flavor that complements the spices beautifully. It’s a little secret ingredient that takes this biryani to the next level!

How can I adjust the spice level of this biryani?

Adjust the amount of green chilli and biryani masala to your liking. You can also add a pinch of red chilli powder for extra heat.

Can this biryani be made in an Instant Pot?

Yes! You can adapt this recipe for the Instant Pot. Reduce the water to 1.5 cups and cook on high pressure for 5 minutes, followed by a 10-minute natural pressure release.

How do I prevent the biryani from sticking to the bottom of the pot?

Use a heavy-bottomed pot and keep the heat on low. You can also add a tablespoon of ghee or oil to the bottom of the pot before adding the ingredients.