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
Serves {0} portions
Ingredienser |
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1 pc butternut squash |
1 pc onion |
2 tbsp rapeseed oil |
2 cloves garlic |
2 tbsp Santa Maria Indian Garam Masala |
1 satchet Santa Maria Saffran |
1 l vegetable stock |
1 pot parsley |
1 pc red chilli |
500 g basmati rice |
1 pc lemon, the juice of |
1 pot coriander |
50 g cashews |
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.