Preheat the oven to 425°F. Add the green lentils and 2 ½ cups water to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook for 12 minutes, then add the jasmine rice. Cook until rice and lentils are tender and water has been absorbed, 10 to 12 minutes more. Remove from heat and let stand for 5 minutes before fluffing with a fork.
Roast the butternut
Transfer butternut squash cubes to a baking sheet. Toss with curry powder, 2 tsp olive oil, and a pinch of salt and pepper. Roast squash until tender and slightly browned, about 15 to 18 minutes.
Prepare the marinated cucumbers
Thinly slice the cucumber into rounds and place in a medium bowl. Toss with just half the lemon juice, 1 tsp olive oil, and a pinch of salt. Let cucumbers marinate until you’re ready to serve. Thinly slice the scallions. Hand tear the mint leaves into large pieces.
Cook the “jewels”
Small dice the dried apricots. Place a large nonstick skillet over medium-low heat with the coconut oil. Once the oil is melted, add the chopped apricots, golden raisins, and cashews. Cook until the fruit is puffy and cashews are golden brown, about 3 to 4 minutes.
Finish the biryani
When the rice and lentils are finished, add them to the skillet with the dried fruit and nuts, and gently stir to combine. Add just half the sliced scallions, remaining lemon juice, and a pinch of salt. Gently fold in the curry-roasted butternut to avoid mashing.
Serve jeweled biryani family-style or on large plates. Sprinkle with remaining sliced scallions and mint pieces. Serve with marinated cucumbers and enjoy!