To start preparing pieces of soybean and Biryani with beetroot recipe, dip the soy pieces in hot water for 20 minutes. Squeeze the water with the pieces of soy and cut them.
Then, mix the mint and the coriander leaves in a grinder with a smooth pasta mixer adding 2 tablespoons of water. Keep it aside.
Heat 2 tablespoons of peanut oil in a heavy pan. Add cloves, cinnamon, bay leaf and Shahi Jera and ceases them for about 30 seconds until the aromas of all spices arrive.
Once done add chopped onions and green chillies. Go up until the onions become golden brown in color.
After the onions caramelized add tomatoes and brown until it is soft and soft.
Once done add chopped beets and soybeans. Mix well.
Add trolley-meter-toilet dough, turmeric powder, red chili dust, coriander powder and salt to taste. Mix well until combined. Add 1 cup of water, cover it with a lid and cook for 10 minutes.
Add coconut milk and 1/2 cup of water. Once you start boiling, add rice, lemon juice and salt to taste. Mix well and cook the pieces of soybean and buryani of the beetroot covered over low heat until the rice is cooked. Once Fluff The Biryani has been done and transfer the pieces of soybean and the Biryani beets to a bowl or a plate and serve.
Serve the pieces of soybean and the Biryani beets with Burani Raita, Lauki Raita or any other Raita of your choice.
