Beetroot Biriyani – Eat Healthy for Less
Time: 1 hr
80p per serving
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. Enjoy for just 80p per serving. Let us know if you have a go at this dish and tag us in a picture on Facebook and Instagram.
Nutritional Information: Calories 366kcals; Carbohydrates 66g; Total Fat 8g; Saturated Fat 1g; Protein 11g; Fibre 5g; Salt 1.05g.
- 3 large raw beetroot (about 500g), peeled & 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 vegetable stock
- 100ml fat-free yogurt
- Small bunch of coriander
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 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 a 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 coriander yogurt and pickle.