With Curried Butternut Squash, Chickpeas & Cashews
Aromatic, Fragrant, flavorful, spicy, delicious, and super tasty is how I will define this Delicious Vegetable Jewelled Biryani.
Biryani is a traditional Indian rice-based dish that is layered with rice, meat, and vegetables, and seasoned with spices.
Here is a vegan version of a traditional dish that is sure to delight all.
This Vegetable Biryani is perfect to serve as a main course meal or a side dish at get-togethers or potlucks. It’s studded with dry fruits, colorful veggies and super fragrant from aromatic whole spices.
This recipe will be a hit all year round and will have everyone clambering for more.
You really have to cook biryani with patience, care, and attention. there should be no hurry and cooking biryani takes up some time. Yet it is worth it. it is one of the most royal and grand rice-based dishes from the Indian cuisine.
Biryani can take on many variations, but they all have long grain rice, aromatic spices and sweet & savory ingredients in common. This simple dish is colorful with butternut squash and dried fruits as jewels, curry for aroma and chickpeas and cashews for crunch. Yum.
- 1 cup Jasmine Rice
- 8 ounces Butternut Squash cut in 1/2" cubes
- 1 can Chickpeas drained and rinsed
- 1 tablespoon Curry Powder
- 2 Mini Cucumbers or 3/4 English cucumber
- 1 Lemon
- 1/2 teaspoon Sugar
- 2 Scallions sliced
- 1/4 cup Fresh Mint Leaves chopped
- 1/2 cup Dried Fruits (I used apricots, golden raisins, dried cherries and craisins)
- 2 tablespoon Coconut Oil
- 1/4 cup Cashews
- Preheat the oven to 425°F. Cook the jasmine rice according to package directions, keep warm.
- While rice is cooking, toss the butternut squash with curry powder, 1 Tbsp olive oil, and a pinch of salt and pepper. Roast on baking sheet until the squash is tender and slightly browned approximately 20 minutes.
- Thinly slice the cucumber into rounds and place in a medium bowl. Toss with juice from just half the lemon, 1 tsp olive oil, 1/2 tsp sugar and a pinch of salt. Set aside.
- Slice the dried apricots if using. Place a large nonstick skillet over medium-low heat with the coconut oil. Once hot, add the dried fruit and cashews. Cook until the fruit is puffy and the cashews are golden brown, about 3 to 4 minutes.
- Add cooked rice to the skillet with the dried fruit and nuts. Gently stir to combine. Add the chickpeas, half of the scallions and remaining lemon juice, season with salt. Gently stir in the curry roasted butternut squash. Once heated through, remove from heat.
- Serve the jeweled biryani rice with remaining scallions, mint leaves, and marinated cucumbers.