Butternut Squash and Mushroom Biryāni

Name: Butternut Squash and Mushroom Biryāni
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves 6 to 8
Cuisine: Iranian
Ingredients: 2 teaspoons ground cumin; ¼ cup (60 ml) unsweetened nondairy milk (such as oat or soy); 1 fennel bulb, thinly sliced (about 2 cups/200 g), optional; 1½ cups (300 g) white bāsmati rice or biryāni rice; 4 green cardamom pods; ½ teaspoon ground turmeric; 1 teaspoon fresh garam masālā; 1 teaspoon rose water or kewrā water, optional; ½ teaspoon fennel seeds, optional; ½ teaspoon ground red chili, plus more to taste; 1 black cardamom pod, optional; Freshly chopped cilantro and/or mint; 3 cloves; Freshly chopped fennel fronds; 1 bay leaf; 1 cinnamon stick (3 inches/7.5 cm); 3 tablespoons roughly chopped mint; ½ teaspoon salt; 3 tablespoons roughly chopped cilantro; 2 teaspoons salt; 1 small butternut squash, peeled and cut into 1-inch/2.5 cm pieces (about 2 cups/300 g); ½ teaspoon saffron; 1 teaspoon neutral oil, such as sunflower; 2 yellow onions, thinly sliced (about 4 cups/600 g); Chopped roasted cashews, optional; 8 ounces (230 g) cremini mushrooms or desired variety, sliced ¼-inch/6 mm thick (about 3 cups); ¼ teaspoon salt; 2 teaspoons neutral oil; ¼ teaspoon fresh garam masālā; 6 garlic cloves, minced (about 1½ tablespoons)

Preparation info

Serves
6 to 8

Difficulty
Medium
Ready in
2 hr 30

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

Biryāni is a fragrant layered rice dish of Persian and Moghul origin that is frequently made with meat. This soul-warming autumnal version (a crown jewel of this cookbook) has seared mushrooms and roasted butternut squash. Caramelized onions play a key role in developing the layers of flavor in a good biryāni, and I use a combination of fennel and onion, which further heightens the seasonal flavors. Time is an important ingredient, too, as each component is treated with care and is individu

Ingredients

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Bhāt

Cookbook Reviewer

11 months ago from United Kingdom

I was looking for a recipe that included squash and mushrooms that had come in my veggie box. I’m not keen on mushrooms but can tolerate them if they are cut up finely. I put them in the food processor so they minced. Although I could smell the mushrooms as they cooked they soon blended into the other aromas developing as I added the spices and herbs.

As I was putting the mixture into the oven to cook I realised that I had omitted the yogurt. I added this on top of the prepared ingredients.

I added Kewra water and rose water. I think a little more rose water could have been added.

I substituted cabbage instead of fennel and was surprised how delicious this tasted.

I had no basmati rice in the cupboard so used red rice instead. I just made sure it was cooked through before putting it in the oven.

I loved the flavours and textures of this dish. 😊

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