Cheat’s beetroot biryani

SERVES 4 PREP 10 mins COOK 55 mins EASY V G 3 large (500g unprepped), raw beetroot, peeled and cut into 2cm cubes

2 tbsp rapeseed oil

1 large onion, inely 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 lime pickle or your favourite

chutney, to serve (optional)

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 biryani with the coriander yogurt and lime pickle.

GOOD TO KNOW balanced • low fat • low cal • iron • 2 of 5-a-day

PER SERVING 366 kcals • fat 8g • saturates 1g • carbs 66g • sugars 12g • ibre 5g • protein 11g • salt 1.1g