Beetroot Peas Biryani In Pressure Cooker

Beetroot Peas Biryani In Pressure Cooker

Beetroot and peas biryani is a colorful, flavorful, and healthy South Indian rice dish. The natural sweetness of beetroot pairs perfectly with the subtle flavor of peas, making this dish both nutritious and delicious. Cooked with aromatic spices and coconut milk in pressure cooker , this biryani offers a unique taste and is a great alternative to traditional vegetable biryani.

Beetroot is rich in fiber, antioxidants, and essential vitamins, while peas add protein and a touch of natural sweetness. Together, they create a balanced, wholesome meal that’s easy to make and perfect for any occasion. As this beetroot peas biryani is cooked in a pressure cooker as a one pot meal, it is ideal for busy weekdays, lunch boxes, or festive gatherings. Serve it with raita, papad, or a salad for a complete, satisfying meal.

Tips for Making the Perfect Beetroot and Peas Biryani

1. Fresh Ingredients: Use fresh beetroot and peas for the best flavor. Frozen peas work as a substitute if needed.

2. Coconut Milk or Curd: Coconut milk gives a rich, creamy texture, while curd adds a tangy twist. Choose based on your preference.

3. Rice Selection: Basmati rice works best for its fragrance and long grains. Soak the rice for 20–30 minutes for fluffier grains.

4. Spice Adjustment: Adjust spices to suit your taste. A bit more garam masala can enhance the flavors.

5. Layering Option: For a dum-style biryani, cook the beetroot and peas mixture separately and layer it with partially cooked rice.

6. Garnishing: Top with fried onions, cashews, and coriander for added flavor and appeal.

This Beetroot and peas biryani is a simple, nutritious, and flavorful dish that’s perfect for any occasion. The combination of coconut milk, spices, and the natural sweetness of beetroot and peas makes it a must-try recipe. Whether for a weekday dinner or a special gathering, this biryani is sure to impress. Pair it with creamy raita or crispy papad for a complete meal.

Ingredients

Basmati rice -200 gms

Beetroot-1 cup chopped to cubes

Peas-1/2 cup

Onion -2 nos chopped

Tomato-1 no chopped

Coconut milk -1 cup

Ginger garlic paste -1 tbsp

Green chillies -2 nos slit

Red chilly powder -1 tsp

Turmeric powder -1/4 tsp

Cinnamon,cloves,cardamom,bay leaf -2 nos each

Coriander leaves + mint leaves -a handful

Salt to taste 

Oil + ghee -1 tbsp

Method

👉Wash and soak the basmati rice for 10 mins.

👉Heat ghee+ oil in a pressure cooker add cinnamon, cloves, cardamom, bay leaf, onion, sauté for a minute next add ginger garlic paste saute for few seconds.

👉Add tomatoes,green chillies and saute well .Next add beetroot sauté for minute.

👉Add red chilly powder,turmeric powder, salt , coriander leaves and mint leaves mix well then add basmati rice and peas.

👉Add 1 cup coconut milk + 1 cup water combine everything gently.

👉Pressure cook for 2 whistles.

👉Garnish and serve hot with raita and chips.

Preparation time- 25 mins

Serves -4-6