Beetroot Biryiani


  • 400g raw beetroot, cut into 2cm cubes
  • 100g Spinach, cooked
  • 50g Edamame Beans, cooked
  • 1 tbsp rapeseed oil
  • 1 large onion, finely sliced
  • thumb-sized piece of ginger, grated
  • 2 small garlic cloves, crushed
  • 1 bay leaf
  • 2 tsp turmeric
  • 2 tbsp garam masala
  • 180g  basmalti rice
  • 450ml low-salt veg stock
  • 50g Cashew Nuts, toasted to serve


• Heat the oil in the Remoska Tria, Fry the onion over a medium heat for 5 mins before adding the beetroot then cook for a further 10 minutes. Add the ginger, turmeric and garlic, and cook for anoher 2 minutes. Stir through the bay and garam masala whilst cooking for a further 2 minutes.

• Stir in the rice, season,  pour in the stock and bring to the boil.

• Once boiling, turn off the hob and put on the Remoska oven lid and cook for 50 minutes until the rice is cooked through.

• Turn the Remoska off and remove the lid.  Stir through the cooked edamame and spinach.

• Serve with a sprinkling of toasted cashew nuts