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
Prep:10 mins
Serves 4
3 large (500g unprepped), raw beetroot, peeled and cut into 2cm cubes2 tbsp rapeseed oil1 large onion, finely slicedthumb-sized piece of ginger, grated2 small garlic cloves, crushed1 bay leaf4 cardamom pods2 tsp turmeric2 tbsp garam masala250g basmati rice, rinsed500ml low-salt veg stock100ml fat-free yogurtsmall bunch of corianderyour favourite chutney or pickle, to serve (optional)
STEP 1Heat 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 2Meanwhile, 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 3Put 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 4Put 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.
