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

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

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</

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Roasted Vegetable Biryani

Ingredients

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