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Cheat’s beetroot biriyani

Cheat’s beetroot biriyani in a saucepan

Cheat’s beetroot biriyani

Name: Cheat’s beetroot biriyani
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 3 large (500g unprepped), raw beetroot peeled and cut into 2cm cubes; 2 tbsp rapeseed oil; 1 large onion finely sliced; thumb-sized piece of ginger grated; 2 small garlic cloves crushed; 1 bay leaf; 4 cardamom pods; 2 tsp turmeric; 2 tbsp garam masala; 250g basmati rice rinsed; 500ml low-salt veg stock; 100ml fat-free yogurt; small bunch of coriander; your favourite chutney or pickle, to serve (optional)

Esther Clark

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Serves 4

Easy

Prep: 10 mins

Cook: 55 mins

A star rating of 4.5 out of 5.65 ratingsRate

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Cook this beetroot biriyani and freeze the leftovers for busy weeknights. With colourful beetroot taking centre stage, it's full of spices and is a flavourful dish

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 large (500g unprepped), raw beetroot

peeled and cut into 2cm cubes
2 tbsp rapeseed oil
1 large onion

finely sliced
thumb-sized piece of ginger

grated
2 small garlic cloves

crushed
1 bay leaf
4 cardamom pods
2 tsp turmeric
2 tbsp garam masala
250g basmati rice

rinsed
500ml low-salt veg stock
100ml fat-free yogurt
small bunch of coriander
your favourite chutney

or pickle, to serve (optional)

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Nutrition: Per serving

kcal366

low
fat8g

low
saturates1g
carbs66g
sugars12g
fibre5g
protein11g
salt1.05g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Toss the beetroot with half the oil and some seasoning, then tip into a roasting dish and cook for 25-30 mins, tossing halfway through, until tender.
step 2

Meanwhile, heat the remaining oil in a large, shallow casserole dish or ovenproof frying pan. Fry the onion over a medium heat for 10 mins until golden. Add the ginger and half the garlic, and cook for 1 min. Stir through the bay, cardamom pods, turmeric and garam masala, then cook for 2 mins. Stir in the rice and beetroot, then season. Pour in the stock and bring to the boil.
step 3

Put in the oven, uncovered, and cook for 20-25 mins until the rice is cooked through. Give it a stir when it’s out of the oven.
step 4

Put the yogurt, coriander and remaining garlic in a food processor and whizz until smooth. Season to taste. Serve the biriyani with the coriander yogurt and pickle.

RECIPE TIPS

TO REHEAT

To reheat, defrost thoroughly, then warm through inapanovera medium heat for 10-15 mins or until piping hot.

Recipe from Good Food magazine, September 2020

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A star rating of 4.5 out of 5.65 ratings

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