Beetroot Biryani
Beetroot Biryani

Ingredients

Method

  • 3 large raw beetroot, cut into 2cm cubes
  • 2 tbsp oil
  • 1 sliced onion
  • Thumb-sized piece of ginger, grated
  • 2 crushed garlic cloves
  • 1 bay leaf
  • 2 tsp ground turmeric
  • 4 cardamoms
  • 2 tbsp garam masala
  • 250g basmati rice
  • 500ml veg stock
  • Raita and chutneys, to serve
  • Preheat the oven to 200C. Toss the beetroot in half the oil and plenty of seasoning, then roast for 25 mins in the oven, tossing halfway through. Meanwhile, heat a casserole dish and add the remaining oil. Add half the garlic and all the ginger, and cook for 1 min. Stir in the cardamom, bay, turmeric, and garam masala, cook for 2 mins, then stir in the rice and beetroot. Season, pour in the stock, and bring to a boil.
  • Put the whole lot in the oven uncovered, and cook for 25 mins or until the rice is tender. Give it a stir, then serve immediately with your choice of Indian sides.
55 mins
4 serving
This recipe pairs perfectly with the Koerner 'Leko' Pinot Noir 2020 from Adelaide Hills, Australia.

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