- BEETROOT KOFTAS: Preheat oven to 200C. Wash beets, scrub the beets thoroughly, then wrap them loosely in aluminum foil. Place beets onto a baking tray and bake for 1 hour.
- Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping.
- Beets are done when a fork or skewer slides easily to the center of the beet. Allow beets to cool to room temperature. Peel roasted beets and then grate.
- Add grated beetroot, ginger, garlic, coriander, green chillies, minced soy, paneer, oat flour ( (dry roast oats in a pan and blend to a fine powder), salt, red chilli powder, coriander powder, jeera powder and garam masala to a mixing bowl.
- Mix well and divide the mixture into equal portions and shape them into round flat balls with oil-greased hands. Add oil to the pan and shallow fry the koftas on medium heat.
- QUINOA BIRYANI: Add ghee to a pan. Add Jeera. Add onions and cook till brown. Add ginger garlic paste and cook till light brown. Add tomato puree and stir till it thickens. Add cream.
- Add quinoa, water, salt and red chilli powder. Add Biryani masala. Once ready, add soaked Saffron, pistachios, raisins and almonds. Cover and cook for about 25 minutes. Top with the beetroot koftas. Serve with yogurt or any raita of your choice.
