Cheat’s beetroot biriyani

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

  • Prep:10 mins
    Cook:55 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 366
  • fat 8g
  • saturates 1g
  • carbs 66g
  • sugars 12g
  • fibre 5g
  • protein 11g
  • salt 1.05g


  • 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)


To reheat

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


  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.

  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.

  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.

  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.

Suggested recipes from this collection...