1400 700 vegan briyani horizontal

Jeweled Biryani

with Apricots & Curry Roasted Butternut Squash

dinner

Indian Grain Bowl Dinner Nuts Beans/Legumes Squash Soy-Free Gluten-Free Seasonal Menu Winter Recipes Spring Recipes Summer Recipes
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
730
FAT
21g
CARBOHYDRATES
118g
PROTEIN
17g

MAIN INGREDIENTS

  1. ⅓ cup French green lentils
  2. ¾ cup jasmine rice
  3. 6 oz cubed butternut squash
  4. 2 tsp curry powder
  5. 1 cucumber
  6. 1 lemon
  7. 2 scallions
  8. ¼ oz fresh mint
  9. 1.5 oz dried apricots
  10. 2 tbsp coconut oil
  11. ¼ cup golden raisins
  12. ¼ cup cashews
  13. 2 tsp vegetable oil*
  14. 1 tsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet
  • Medium saucepan

INSTRUCTIONS

1
Cook the legumes & grains

Preheat the oven to 425°F. Rinse and sort the lentils. Add the green lentils and 2½ cups water to a medium saucepan. Bring to a boil, cover, and reduce heat to low. Simmer lentils for 12 minutes, and add the rice. Continue cooking until rice and lentils are tender and water has been absorbed, 10 to 12 minutes.

2
Roast the butternut

Transfer squash to a baking sheet. Toss with curry powder, 2 tsp vegetable oil, and a pinch of salt and pepper. Roast squash until tender and slightly browned, about 15 to 18 minutes.

3
Prepare the cucumbers

Thinly slice the cucumber into rounds and place in a medium bowl. Toss with juice from just half the lemon, 1 tsp olive oil, and a pinch of salt. Let cucumbers marinate until it’s time to serve. Thinly slice the scallions. Pick the mint leaves from the stems and tear into large pieces.

4
Cook the fruit

Chop the apricots. Place a large nonstick skillet over medium-low heat with the coconut oil. Add the chopped apricots, raisins, and cashews and cook until the fruit is puffy and cashews are golden brown, about 3 to 4 minutes.

5
Finish the biryani

Once the rice is cooked, add it to the skillet with the toasted fruit and nuts. Gently stir to combine. Add remaining lemon juice and just half of the sliced scallions and season with salt. Gently stir in the curry roasted butternut squash.

6
Serve

Serve the jeweled biryani family-style on a platter. Top with remaining sliced scallions and torn mint leaves. Serve with marinated cucumbers. Dig in!