Ingredients
- 1 large butternut squash - chop 500g into cubes and the rest into wedges
- 2 heaped tbsp medium curry powder
- 3 ripe vine tomatoes, cut into wedges
- seeds of 4 cardamom pods
- 2 tsp garlic paste or 2 crushed garlic cloves
- 2 tsp ginger paste or 2 tsp grated ginger
- 300g white basmati rice
- 700ml vegetable stock
- 1 cinnamon stick
- 1/2 bunch coriander
- 2 garlic cloves
- 1 green chilli
- 1 lime - zest for the gremolata and juice for the yoghurt
- 150ml natural yoghurt
- 1 large butternut squash – chop 500g into cubes and the rest into wedges
- 2 heaped tbsp medium curry powder
- 3 ripe vine tomatoes, cut into wedges
- seeds of 4 cardamom pods
- 2 tsp garlic paste or 2 crushed garlic cloves
- 2 tsp ginger paste or 2 tsp grated ginger
- 300g white basmati rice
- 700ml vegetable stock
- 1 cinnamon stick
- 1/2 bunch coriander
- 2 garlic cloves
- 1 green chilli
- 1 lime – zest for the gremolata and juice for the yoghurt
- 150ml natural yoghurt
Preheat the oven to 200°C/400°F/gas 6 (if not fan assisted go up to 220°C).
Start by preparing your butternut squash. Top and tail it and then slice it in half and remove the seeds. Aim for around 500g to be peeled and sliced into small cubes, whilst you keep the skin on the other half and dice that into wedges.
Pop your wedges into a roasting dish, drizzle with 1 tsp oil, ½ tbsp curry powder and a generous pinch of salt. Mix it all together and pop in the preheated oven for 15 minutes.
Meanwhile, pop another 1 ½ tbsp curry powder into a dry oven proof pan and warm on medium heat for 1-2 minutes until it releases its fragrances. Add in your cubed butternut and the tomatoes and cook until the skins of the squash and tomatoes start to colour a little – about 5-7 minutes. You’re then going to pop in your ginger, garlic and cardamom seeds and cook for 2-3 minutes, giving it a regular stir so as not to catch your garlic or ginger.
Add the basmati and cook for 1 minute before pouring in 700ml vegetable stock and the cinnamon stick and bringing your biryani to a boil. This should hopefully time up nicely with your wedges timer!
Take off the hob, pop on a lid and add to the oven with the wedges. Set a timer for 20 minutes.
At 20 minutes remove the lid and continue to cook uncovered for a final 15 minutes.
Whilst your biryani finishes up…
In a blender mix your coriander, chilli, garlic and zest of 1 lime. Chop it into a rough sprinkle. Then, in a separate bowl, combine the juice of the lime with some natural yoghurt and a pinch of salt and pepper.
When the final timer beeps remove everything from the oven and assemble your final dish! Fluff up the rice with a fork, lay on your wedges, drizzle over the lime yoghurt and sprinkle on the gremolata. You can even finish with some extra chilli or some pomegranate. DELICIOUS!