Beetroot Biriyani in a Saucepan: A Whirlwind of Flavor in Under an Hour

Cheat’s Beetroot Biriyani. With its stunning magenta hue and rich tapestry of spices, this vegetarian delight not only pleases the eyes but also packs a nutritional punch. Whether you're a seasoned chef or a novice in the kitchen, this easy-to-follow recipe will have you serving up deliciousness in no time.

Quick and Easy:

With just 10 minutes of prep time, this dish comes together in under an hour.

Freezable:

Perfect for meal prepping and busy nights when you need a quick, nutritious meal.

Flavourfull:

A medley of spices ensures every bite is packed with flavor.

Healthy:

Low in calories and fat, with a good balance of carbs, fiber, and protein.

Ingredients

(500g) raw beetroot, peeled and cut into 2cm cubes

2 tbsp 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 vegetable or chicken stock

100ml fat-free yogurt

Your favorite chutney or pickle, to serve (optional)

Method

Step 1: Roast the Beetroot

Heat your oven to 200C/180C fan Toss the beetroot with half the oil and some seasoning, then spread them out in a roasting dish. Pop it in the oven and roast for 25-30 minutes, tossing halfway through until they're tender and caramelised.

Prepare the Base

While your beetroot is roasting, heat the remaining oil in a large, shallow casserole dish or an ovenproof frying pan over medium heat. Add the sliced onion and fry for about 10 minutes until golden and soft. Stir in the grated ginger and half of the crushed garlic, cooking for another minute. Add the bay leaf, cardamom pods, turmeric, and garam masala, and let them cook for 2 minutes until fragrant.

Cook the Rice Stir the basmati rice into the pan, ensuring it’s well-coated with the spice mixture. Add the roasted beetroot and season to taste.

Pour in the stock and bring everything to a boil. Once boiling, transfer the pan to the oven (uncovered) and cook for 20-25 minutes until the rice is perfectly cooked and has absorbed all the liquid. Give it a good stir when it’s out of the oven.

Whip Up the Coriander Yogurt

While the biriyani is finishing up, blend the yogurt, coriander, and remaining garlic in a food processor until smooth. Season to taste with a bit of salt and pepper.

Serving Suggestion

Serve your beetroot biriyani with a generous dollop of coriander yogurt and a side of your favorite chutney or pickle for an extra burst of flavor. This dish is not only a feast for the stomach but also a visual treat, thanks to the beautiful deep red of the beetroot.

To Reheat: Defrost thoroughly, then warm through in a pan over medium heat for 10-15 minutes or until piping hot.

Happy cooking!