BOSH! X GRUBBY Super Quick Butternut Squash and Almond Biryani

0:30 m

The quickest rice dish around. Roasted butternut squash chunks mixed through a deliciously spiced rice and lentil base, topped with toasted almond flakes.

Start cooking ➞




For the biryani

<item-todo-done> olive oil for frying<item-todo-done><item-todo-done>50g flaked almonds<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2 inches of ginger<item-todo-done><item-todo-done>100g green beans<item-todo-done><item-todo-done>1 ½ tbsp garam masala<item-todo-done><item-todo-done>150ml water<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>1 small butternut squash<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>1 x 250g bag of microwaveable puy lentils<item-todo-done><item-todo-done>2 x 250g bag(s) of microwavable brown basmati rice<item-todo-done><item-todo-done>1 handful of fresh mint<item-todo-done>

To serve

<item-todo-done> olive oil for drizzling<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done> toasted flaked almonds<item-todo-done><item-todo-done> mango chutney<item-todo-done>

Before you start

Peeler | Large saucepan | Baking tray | Medium saucepan

Roast the butternut squash and almonds** **

  • Peel and dice the butternut squash
  • Place the butternut squash cubes onto a baking tray and drizzle with olive oil and salt
  • Mix well and roast for 20 minutes
  • After 20 minutes, remove from the oven, tip the flaked almonds onto one side of the tray and roast for a further 5 minutes to toast

Prepare the ingredients

  • Peel and dice the onion
  • Peel and grate the ginger and garlic
  • Cook the rice and lentils according to packet instructions
  • Pick and roughly chop the mint leaves
  • Chop the green beans into bite-size pieces

Cook the dish

  • Warm some olive oil in a large pan over a medium heat
  • Add the onions, a pinch of salt and stir for 2-3 minutes
  • Add the ginger and garlic and stir for 2-3 minutes
  • Mix through the garam masala and chilli, and cook for 2 minutes
  • Add the cooked lentils and stir for 1 minute
  • Add the chopped green beans and stir for another minute along with 150ml of water
  • Add the cooked rice and fold through the pan for 2 minutes to combine and coat
  • Finally mix through the roasted butternut squash pieces, chopped mint, a squeeze of lemon juice and season with salt and pepper

Time to serve

  • Sprinkle the toasted almonds and chilli flakes over the top of the dish

Cost per portion


CO2e per portion

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