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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

RECIPE TIPS
TO REHEAT

To reheat, defrost thoroughly, then warm through inapanovera medium heat for 10-15 mins or until piping hot.

Recipe from Good Food magazine, September 2020

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