Vegan’s Beetroot Biryani
There’s little to say, just crack on and enjoy!
- 1 small onion, diced
- 5g ginger, finely chopped
- 1 clove of garlic, finely chopped
- 1 bay leaf
- 2 cardamom pods
- 1 tsp turmeric
- 1 tbsp garam masala
- 125g basmati rice
- 2 large cooked beetroot, cut into bite size pieces
- 300ml vegetable stock
Prepare the ingredients as described in the ingredients list
In a deep saucepan, cook the onion for about 10 minutes on medium heat until golden. Then add the garlic and ginger and cook for another minute.
Stir in the bay leaf, cardamom pods, turmeric and garam masala, and cook for another two minutes.
Stir in the rice and beetroot, and season with a little salt and pepper.
Pour in the stock and bring to the boil.
If needed transfer contents to an appropriately deep oven-safe dish.
Put in the oven uncovered, and cook for 20 minutes.
Take it out the oven and give it a stir. Serve up in some nice bowls and enjoy!