Biryani with butternut squash & roasted cashews
- 60 Mins
- 13 Ingredients
- Mild
Biryani is a spicy oriental rice dish cooked in the oven. In this vegetarian variant, we use the butternut squash together with delicious spices and herbs.
What to shop
No of portions
| Ingredienser |
|---|
| 1 butternut squash |
| 1 onion |
| 2 tbsp rapeseed oil |
| 2 cloves garlic |
| 1 litre vegetable broth |
| 1 pot parsley |
| 1 red chilli |
| 500 g basmati rice |
| 1 lemon, the juice of |
| 1 pot coriander |
| 50 g cashew nuts |
How to prepare
- Preheat oven to 200 ° C.
- Peal and cut the butternut sqaush and the onions in larger cubes and put in a large oven-proof dish.
- Mix the butternut squash and the onion with rapeseed oil and roast in the oven for 15 minutes.
- Roughly chop the garlic cloves and add together with garam masala and saffron when there are a couple of minutes of roasting left and stir.
- Heat the vegetable stock.
- Remove the dish from the oven and add chopped parsley, vegetable stock, chili, uncooked rice, lemon juice and mix well.
- Lower the oven to 180 ° C. Cover the mold with aluminum foil and cook in the oven for 30 minutes. Spice with coriander and chopped cashew nuts.
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Seasonal Recipes
Try Joel´s favourite recipes for butternut squash, point cabbage and celeriac.
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Joel´s veggie school
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