Products Used In This Recipe

Koo Beetroot Sliced

Beetroot Biryani with mint coriander yoghurt

Easy

Prep 15 minutes

Cook 40 minutes

Serves 4

500g Mince

1 cup Basmati rice

Onion, garlic, ginger

500 ml Stock

1 can Coconut milk

100g Butter

Canola oil

Fresh jalapeño and garlic

Biryani Spice (or any curry spice)

1 jar of KOO Sliced Beetroot

Plain yoghurt

Fresh mint and coriander

1 lemon zest

Heat oil and butter in a pan, add biryani spice, stir for a few minutes then add the onion.
Cook for 4 minutes on low then add garlic and ginger, braise for 3 to 4 minutes.
Add the mince, beetroot chunks and rice. Stir through. Add the stock and coconut milk.
Place in a preaheated oven 180 degrees Celsius for 20 minutes.
Coriander yoghurt
Blend fresh garlic-mint, deseeded jalapeño, lemon juice and yoghurt.
Serve

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