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Brilliant Beetroot Biriyani

Beetroot Biriyani

Despite being someone who has never been a huge fan of Indian food, I’m a total convert to this biriyani. Just sitting here writing up this recipe, my mouth is watering and I’m wondering where I could pick up more fresh beetroot on my travels today. I’m sure the family won’t mind eating the same thing again either!Beetroot Biriyani

Cook time is quite long because the beetroot needs to be roasted first, and then rice has to boil, but the hands’ on time is pretty quick, so  you have time to be doing other things in between too. Like prepare the sautéed beet greens to have on the side.Beetroot Biriyani

It’s a great ‘everyone tuck in meal’ and it turned out to be one of those where the pots were scraped clean!

This is a brilliant recipe – quite possibly my favourite beetroot or biriyani recipe – but if you need more beetroot recipes, click here!

Brilliant Beetroot Biriyani
 
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Author:
Recipe type: Dinner, Mains
Cuisine: Indian
Serves: 5
Ingredients
  • 500g raw beetroot, peeled and cut into 2cm cubes
  • 2 tbsp olive oil
  • 1 large onion, finely sliced
  • 1 tsp grated ginger
  • 4 garlic cloves, crushed
  • 1 bay leaf
  • seeds from 4 cardamom pods
  • 2 tsp turmeric
  • 2 tbsp garam masala
  • 250g basmati rice
  • 500ml veg stock
  • 100ml plain or Greek yogurt
  • small bunch of coriander or parsley
  • Mango chutney (to serve) (optional)
  • Sautéed beet greens (to serve)
Instructions
  1. Heat the oven to 200C/180C fan/gas 6. Drizzle oil over the beetroot and sprinkle with salt and pepper. Toss to coat, then tip into a roasting dish and cook for 25-30 mins or until tender.
  2. While the beetroot is cooking, heat the remaining oil in a deep frying pan (or a wok) with a lid.
  3. Fry the onion over a medium heat until golden.
  4. Add the ginger and half the garlic, and cook for 1 min.
  5. Stir through the bay, cardamom seeds, turmeric and garam masala, then cook for 2 mins.
  6. Stir in the rice and beetroot.
  7. Pour in the stock and place a fitting lid on the pot
  8. Boil for 20-25 minutes, keeping an eye on to make sure it doesn't dry out or burn to the bottom of the pan.
  9. Put the remaining garlic in a food processor and whizz, then add the yoghurt till it's well blended. Set aside.
  10. Remove rice from heat and stir through.
  11. Season to taste and serve.

 

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South African Lamb Bunny Chow

Well, that’s a mouth full, isn’t it? And for those who don’t know, don’t worry – no bunnies are harmed in the making of this South African Lamb Bunny Chow curry. Why it’s called a bunnychow I couldn’t tell you, but since it’s #NationaCurryWeek, I wanted to share a delicious curry recipe with you, made with succulent, tender Welsh lamb.

When I decided I was going to make a bunny chow for my #NationalCurryWeek contribution, I Googled Bunny chow recipes, and one of the first that came to my attention was this one, from my countryman Jeanne from Cooksister, on whose blog you can also read all about the origins and intricacies of this street food dish, while Lavender & Lovage has a different origin story with her chicken bunny recipe here.

Lamb Bunny Chow

One thing I know for sure about curries is that everyone’s tastes differ, even within our own family, so I’ve made a few adaptations, and Thermified the recipe too.

I would definitely recommend that you start this dish off by making your own Garam Masala. I think a fresh batch makes all the difference.  Adjust the curry depending on how hot you like it – I feed two small children, so we don’t make it hot at all. You can even add chillies.

Traditionally you would use a square unsliced bread for the ‘bowl’, but we use whatever bread we have. In the photos we’ve used French bread sticks for smaller meals, and individual giant rolls for bigger meals. I don’t think the bread matters too much, in reality.

If memory serves, you can make a bunny with chicken, lamb, pork or rabbit, as well as beans or root vegetables.

South African (Welsh) Lamb Bunny Chow
 
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The amount of curry you use in this will depend on how hot you like it. I feed two small children so we only add just about a teaspoon, but you can add more or less. My dad also adds chillies from his garden.
Author:
Recipe type: Curry
Cuisine: South African, Street Food
Serves: 4 servings
Ingredients
  • 10g ginger
  • 10g garlic
  • 1 medium onion
  • 15g vegetable oil
  • 5 - 20g curry powder, depending on how hot you like it
  • 1 stick cinnamon
  • 4 green cardamom pods, seeded
  • 5g ground turmeric
  • 200g water
  • 1x400g tin chopped tomatoes
  • 3-4 potatoes (1 per person, basically)
  • 1kg lamb, cubed
  • 15g Garam Masala
  • Salt
  • a small loaf of bread per 2 people
  • Fresh coriander
Instructions
  1. Lightly brown lamb on the hob if you like
  2. Dice the lamb and the potatoes
  3. Add garlic and ginger to the Thermomix® bowl 10 seconds/ speed 5
  4. Add onion 5 seconds/speed 4
  5. Add 15g vegetable oil and sauté 3 mins/90C/speed 2
  6. Add the curry powder, cinnamon, cardamom pods, and turmeric and saute for a further 1 min/90C/speed 2
  7. Add tomato, water and potatoes and cook for 20 mins/Varoma/REVERSE speed 2
  8. Add lamb and garam masala and cook for a further 10 mins/100C/ REVERSE speed 2
  9. While the curry is cooking, cut the bread in half, and scoop out the soft centre
  10. Butter it if you want to - this is contestable, some of our family swear by it, some say it's sacrilege
  11. When the curry is cooked, taste and season if required
  12. Scoop the curry into the hollowed out bread, scatter fresh coriander, and replace the bread on top
  13. Serve while still warm

The Welsh Lamb in this Lamb Bunny Chow was provided to me as part of a promotion to promote Welsh Lamb

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DIY Garam Masala

For Garam Masala, I’ve discovered, there are about as many recipes as their are people making it. There isn’t one authentic, or one original recipe, but rather it seems to be a matter of personal choice.DIY Garam Masala Spices

For a long time I would say that I didn’t like curries. I think this was because every curry I ever had from a takeaway was just an overkill of hot and I didn’t find that very pleasant. It was only when a friend served me a curry she made that I realised that there was a world of flavour out there that I knew very little about.  Over the recent years I’ve learned to enjoy curries – but only those I make, so that I manage the heat!DIY Garam Masala Spice Mix

Garam Masala is the foundation for many North Indian and South Asian dishes, but I’ve also learned that it can add amazing flavour to any meat dish without specifically making it a curry. Garam Masala actually means ‘warm spices’ and that’s precisely what these spices do – they add a warm depth of flavour to the meal.DIY Garam Masala

As with all spices, if you’re able to blend it fresh when you need it, the flavours are stronger and richer, but I make a small amount at a time so that I make a fresh batch every month or so. You can freeze this and take it out as you need it, or just store in an airtight container. DIY Garam Masala Gift

DIY Garam Masala
 
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Since I prefer to make this mix up fresh as often as possible, I keep the quantities small, meaning the Thermomix® scales aren't useful here, so this recipe uses a 5ml teaspoon and a 15ml tablespoon.
Author:
Recipe type: Seasoning, Spicemix
Cuisine: Asian, Indian
Serves: 200g
Ingredients
  • 1 Whole nutmeg
  • 10 Whole cloves
  • 1 Cassia Stick (sold as cinnamon sticks in supermarkets)
  • 1 tsp Black Peppercorns
  • 2 tbs Coriander seeds
  • 1 tbs Cumin seeds
  • 1 tbs Fennel seeds
  • 1 tbs Cardamom pods (about 6 pods)
  • 1 tsp Cayenne pepper (add more if you prefer a hotter spice, or substitute for dried chillies)
  • 1 tsp Turmeric
Instructions
  1. If you're using a Thermomix®, you can add all the ingredients to the bowl and whizz at speed 10 / 20 seconds. Check inside to confirm, but everything should be a fine powder.
  2. If you're not using a Thermomix® or similar high powered blender, add the first four ingredients, and blend for 30 seconds or until broken into pieces. Add the rest of the ingredients and blend for a further 30 - 60 seconds depending on your blender, until all the spices are crushed.
  3. Store in an airtight container and use within a month for the best flavours.