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