CHEAT'S BEETROOT BIRIYANI

Cheat's beetroot biriyani image

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

Provided by Esther Clark

Time 1h5m

Number Of Ingredients 14

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)

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 366 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.05 milligram of sodium