Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, red amaranth and beet pulav/biryani:. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Red Amaranth and Beet Pulav/Biryani: is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Red Amaranth and Beet Pulav/Biryani: is something which I’ve loved my entire life. They are fine and they look fantastic.
Red amaranth is very beautiful and a natural source of energy, rich in iron and a whole lot of micro nutrients and fibre. It is very high in calcium and very good for all ages, from infants to adults. On the other hand, beets are also packed with anti-oxidants, Folic acid and Iron.
To get started with this particular recipe, we must prepare a few components. You can have red amaranth and beet pulav/biryani: using 21 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Red Amaranth and Beet Pulav/Biryani::
- Make ready 2 - Bay leaves (small)
- Get 2 -Cloves
- Get 8 -Black pepper
- Prepare 3 cups - Basmati Rice
- Get 1 big - Beet root
- Make ready 1 Small bunch -Red Amaranth
- Take 2 - Onions (sliced)
- Take 3 tablespoons+1 teaspoon - Ghee/oil
- Prepare 1 teaspoon - Cumin
- Get 1 tablespoon -Ginger garlic paste
- Make ready 1 cup - Milk
- Make ready 1 cup -Curd
- Make ready 3 slices - Brown Bread
- Make ready For Fresh masala:
- Prepare 1 teaspoon - Coriander
- Prepare 1/2 teaspoon - Cumin seeds
- Take 2 -Cardamoms
- Get 1 inch - Cinnamon
- Make ready 1 pinch - Nutmeg
- Make ready 2 - Dried Red chillies
- Take 1/4 tsp - Fenugreek seeds
A. cruentus features arched or upright plumes. Victorian-era, A. caudatus is well-known for its rope-like tassels. Make a statement with trending coral, lime-green, bronze, and red amaranthus flower varieties. A number of species, including beets and quinoa, are important food crops, and several are cultivated as garden Overview Information Amaranth is a plant.
Steps to make Red Amaranth and Beet Pulav/Biryani::
- Wash rice and soak for 15 minutes. Wash Beetroot, chop into bite-size pieces.Wash Amaranth greens, chop. - -Dry roast fenugreek seeds. When it is slightly brown, add all the other ingredients under masala and fry.Make a powder and keep it.
- Now take one pressure cooker. Add ghee or oil, fry cumin and bay leaves.Add sliced onion, fry until it is brown.Add ginger garlic paste, fry for 2 minutes.
- Add beetroot, chopped greens, fry until green wilts.Next add fresh ground masala powder, drained rice, salt.
- Mix everything and add milk, curd, 4 cups of water and 1 teaspoon of ghee, close the lid. - -After one whistle, keep it in a simmer for one/two minutes and switch off the gas.
- Now make small square size pieces of brown bread and deep fry and drain out excess oil. - -When pressure releases, add bread croutons and lightly mix everything. serve with any raita or plain curd and pickle.
The seed, oil, and leaf are used as food. The entire plant is used to make medicine. Amaranth is used for ulcers, diarrhea, swelling of the mouth or. [Photographs: Chichi Wang] Amaranth greens, streaked through with shades of red and purple, are fresh and cheap at Asian markets right now. Like snow pea shoots, amaranth greens are one of my favorite vegetables to stir-fry: Slightly astringent when raw, the greens turn soft and mellow as they cook down. Though younger amaranth greens can be eaten raw in salads, the mature plants that you're.
So that is going to wrap it up with this special food red amaranth and beet pulav/biryani: recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
