Cheat's Beetroot Biryani

• beetroot↗3 large (500g unprepped), raw

  peeled and diced into 2 cm cubes

• rapeseed oil↗2 tbsp tbsp
• onion↗1 large

  thinly sliced

• ginger↗thumb-sized piece of

  grated

• garlic cloves↗2 small

  minced

• bay leaf↗1
• cardamom pods4
• turmeric↗2 tsp tsp
• garam masala↗2 tbsp tbsp
• basmati rice↗250g g

  rinsed

• low-salt vegetable broth↗500ml ml
• fat-free yogurt↗100ml ml
• coriandersmall bunch of
• your favourite chutney

  or a marinade, for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C fan/gas 6. Toss the beetroot with half the oil and a little seasoning, then place in a roasting tin and bake for 25‑30 minutes, stirring halfway through, until tender.

2. 2

   Meanwhile, heat the remaining oil in a large shallow pot or oven‑safe skillet. Sauté the onion over medium heat for 10 minutes until golden. Add the ginger and half the garlic and cook for 1 minute. Stir in the bay leaf, cardamom pods, turmeric and garam masala and cook another 2 minutes. Add the rice and beetroot, then season. Pour in the broth and bring to a boil.

3. 3

   Place the pan in the oven uncovered and bake for 20‑25 minutes, until the rice is cooked. Stir after removing.

4. 4

   Combine the yogurt, coriander and remaining garlic in a blender and blend until smooth. Season to taste. Serve the biryani with the coriander yogurt and chutney or marinade.