bohemianwanderer – This recipe combines butternut squash and mushrooms in a rich, spiced gravy perfect for biryani. The preparation begins with melting ghee or butter in a heavy saucepan over medium heat. Add cumin seeds, dried bay leaves, and cloves, frying them briefly to release their aroma. Then, stir in 450g of thinly sliced white onions. Cook the onions for 30-35 minutes until they soften and start browning.
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Once the onions brown, set aside half for later use in the biryani layering process. To the remaining onions in the pan, add three slit green bird’s eye chillies and 5cm of fresh ginger cut into matchsticks. Fry for one minute, then mix in 2 tablespoons of tomato puree, ¼ teaspoon mild or Kashmiri chili powder, 1 teaspoon ground turmeric, and 2 teaspoons coriander powder. Fry the spices for a minute to deepen their flavor.
Lower the heat and stir in one heaped tablespoon of Greek yogurt. Cook this mixture for two minutes to blend the flavors. Next, add 300g of bite-sized butternut squash and 300g of cleaned button mushrooms, halved if large. Stir well to coat the vegetables in the spices and fry for three minutes.
Pour in 400ml of vegetable stock or water, season with salt, and bring the gravy to a boil. Reduce the heat, cover, and let it simmer for 18-20 minutes. Stir once midway to prevent sticking. Finish by garnishing with 2 tablespoons of chopped coriander, then remove the gravy from heat.
Cooking the Rice and Assembling the Biryani
Preheat the oven to 200°C (180°C fan)/390°F/gas 6. Rinse 200g of basmati rice under cold water to remove excess starch. In a saucepan, add the rice, a liter of water, two bay leaves, four green cardamom pods, and a pinch of salt. Bring the water to a boil, then cook the rice for 10-12 minutes until it is about three-quarters done. Drain and set aside.
To assemble the biryani, lightly grease a casserole pot with 2 tablespoons of melted ghee. Spoon half of the vegetable gravy into the base, then layer half the cooked rice over it. Drizzle half the saffron threads soaked in 3 tablespoons warm water over the rice. Add half of the fresh ginger matchsticks, 3 tablespoons chopped mint leaves, 1 teaspoon ground cardamom powder, and 1 teaspoon garam masala. Sprinkle the reserved fried onions on top.
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Repeat the layers with the remaining vegetable gravy, rice, ghee, saffron water, ginger, mint, cardamom powder, and garam masala. Cover the pot with baking paper and then place the lid on tightly. Bake the biryani in the oven’s middle shelf for 15-17 minutes. This allows the flavors to meld beautifully.
Once out of the oven, let the biryani rest, still covered, for 10 minutes before serving. Serve with cool raita and fresh salad to balance the rich spices. This butternut squash and mushroom biryani offers a delicious vegetarian twist on a classic dish that’s perfect for gatherings or special meals.
