Vegan BOSH! X GRUBBY Super Quick Butternut Squash & Almond Biryani BOSHTV

BOSH! X GRUBBY Super Quick Butternut Squash and Almond Biryani

  • Simple
  • 0:30 m
  • 14 ingredients

The quickest rice dish around. Roasted butternut squash chunks mixed through a deliciously spiced rice and lentil base, topped with toasted almond flakes.

Serves: 2

Ingredients

For the biryani

  • olive oil for frying
  • 50g flaked almonds
  • 1 onion
  • 2 inches of ginger
  • 100g green beans
  • 1 ½ tbsp garam masala
  • 150ml water
  • 1 lemon
  • 1 small butternut squash
  • 2 garlic cloves
  • 1 x 250g bag of microwaveable puy lentils
  • 2 x 250g bag(s) of microwavable brown basmati rice
  • 1 handful of fresh mint

To serve

  • olive oil for drizzling
  • 1 tsp chilli flakes
  • toasted flaked almonds
  • mango chutney

Before you start

Peeler | Large saucepan | Baking tray | Medium saucepan

Step 1

Roast the butternut squash and almonds

  • Peel and dice the butternut squash
  • Place the butternut squash cubes onto a baking tray and drizzle with olive oil and salt
  • Mix well and roast for 20 minutes
  • After 20 minutes, remove from the oven, tip the flaked almonds onto one side of the tray and roast for a further 5 minutes to toast

Ingredients

  • olive oil for drizzling
  • 50g flaked almonds
  • 1 small butternut squash

Step 2

Prepare the ingredients

  • Peel and dice the onion
  • Peel and grate the ginger and garlic
  • Cook the rice and lentils according to packet instructions
  • Pick and roughly chop the mint leaves
  • Chop the green beans into bite-size pieces

Ingredients

  • 1 onion
  • 2 inches of ginger
  • 100g green beans
  • 2 garlic cloves
  • 1 x 250g bag of microwaveable puy lentils
  • 1 handful of fresh mint

Step 3

Cook the dish

  • Warm some olive oil in a large pan over a medium heat
  • Add the onions, a pinch of salt and stir for 2-3 minutes
  • Add the ginger and garlic and stir for 2-3 minutes
  • Mix through the garam masala and chilli, and cook for 2 minutes
  • Add the cooked lentils and stir for 1 minute
  • Add the chopped green beans and stir for another minute along with 150ml of water
  • Add the cooked rice and fold through the pan for 2 minutes to combine and coat
  • Finally mix through the roasted butternut squash pieces, chopped mint, a squeeze of lemon juice and season with salt and pepper

Ingredients

  • olive oil for frying
  • 1 ½ tbsp garam masala
  • 150ml water
  • 1 lemon
  • 1 tsp chilli flakes
  • 2 x 250g bag(s) of microwavable brown basmati rice

Step 4

Time to serve

  • Sprinkle the toasted almonds and chilli flakes over the top of the dish

Ingredients

  • toasted flaked almonds
  • mango chutney