Cheat’s beetroot biriyani

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Nutrition: Per serving

  • kcal366
  • fat8g
  • saturates1g
  • carbs66g
  • sugars12g
  • fibre5g
  • protein11g
  • salt1.05g
  • Ingredients
  • Method
  • Ingredients

  • 3 large (500g unprepped), raw beetroot, peeled and cut into 2cm cubes



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 2 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • thumb-sized piece of ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 small garlic cloves, crushed
  • 1 bay leaf
  • 4 cardamom pods
  • 2 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tbsp garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning ‘warming spice mix’, garam masala is the main spice blend used in North Indian…

  • 250g basmati rice, rinsed
  • 500ml low-salt veg stock
  • 100ml fat-free yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • small bunch of coriander
  • your favourite chutney or pickle, to serve (optional)



    Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…

  • Method

    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.

    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.

    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.

    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.

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