BOSH! X GRUBBY Super Quick Butternut Squash and Almond Biryani
The quickest rice dish around. Roasted butternut squash chunks mixed through a deliciously spiced rice and lentil base, topped with toasted almond flakes.
Serves
Ingredients
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