Roasted Vegetable Biryani

Name: Roasted Vegetable Biryani
Yield: Makes 4 servings
Cuisine: Indian
Ingredients: Curry powder, 2 teaspoons; Vegetable broth, 2 cups (16 fl oz/500 ml); Butternut squash, 1 small (1½ lb/750 g), peeled and cut into 1-inch (2.5-cm) cubes; Sea salt and freshly ground pepper; Cumin seeds, 1 teaspoon; Garlic, 4 cloves, thinly sliced; Turmeric, ½ teaspoon; Yellow onion, 2 cups (7 oz/220 g) thinly sliced; Golden raisins or currants, 2 tablespoons; Jalapeño chile, 1, chopped; Fresh ginger, 1 tablespoon finely chopped; Cinnamon stick, 1, broken in half; Red bell pepper, 1 small, cut into 1-inch (2.5-cm) strips; Whole cloves, 4; Extra-virgin olive oil, 4 tablespoons; Basmati rice, 1 cup (7 oz/220 g); Roasted cashews, ½ cup (2⅔ oz/75 g); Green cardamom pods, 6; Carrots, 2 large, quartered lengthwise and cut into 2-inch (5-cm) segments

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Based on the traditional Indian pilaf, this quick rice supper stars sweet roasted squash, bell peppers, and carrots. Serve with sliced cucumbers dressed with plain yogurt, lime juice, and a pinch of ground cumin.

Ingredients

Butternut squash, 1 small (1½ lb/750 g), peeled and cut into 1-inch (2.5-cm) cubes
Carrots

Asia
India
Dinner
Supper
Gluten-free
Autumn
Vegan

Method

Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss the squash, carrots, and bell pepper with 2 tablespoons of the oil, the curry powder, and a few pinches of salt. Roast</