Nigella Butternut Biryani

This delicious butternut squash and chickpea biryani is a vegetarian dish packed with warm spices, tender squash, and fragrant rice. It’s a hearty, flavorful meal perfect for sharing with family or friends.

Ingredients Needed:

For the butternut:

• 1 large butternut squash (1-1¼kg/2¼-2½lb), de-seeded with skin kept on and cut into chunky bite-sized pieces
• 2 tablespoons vegetable oil
• 1 teaspoon sea salt flakes or half a teaspoon fine sea salt

For the sauce:

• 3 medium onions (approx. 500g/1lb 2oz) peeled and cut into fine half-moons
• 4 tablespoons vegetable oil
• 150 grams of coconut milk yogurt
• 4 tablespoons sambal oelek
• 2 tablespoons kecap manis
• 1 tablespoon tamarind paste
• 1 tablespoon freshly grated ginger
• 2 fat cloves of garlic (peeled and grated)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric
• ½ teaspoon fine sea salt
• 1 tablespoon vegetable oil
• 1 x 400 grams can chickpeas (drained)

For the rice:

• 4 cardamom pods (crushed)
• 1 long or 2 short cinnamon sticks
• 2 cloves
• 3-star anise
• 25 grams of desiccated coconut
• 2 teaspoons pink peppercorns
• 2 litres of cold water
• 2 teaspoons fine sea salt
• 2 teaspoons sesame oil
• 1 teaspoon lime juice
• 600 grams of basmati rice

For layering up:

• 1 teaspoon sesame oil
• 2 teaspoons cumin seeds (toasted)
• 25 grams of desiccated coconut
• 50 grams of dried cranberries

To serve:

• 50 grams flaked almonds (toasted)
• fresh coriander (chopped)

How To Make Butternut Biryani?

1. Roast the Butternut Squash: Preheat the oven to 200ºC. Toss the butternut squash chunks with 2 tablespoons of vegetable oil and salt on a baking tray. Roast for 30-40 minutes until tender.
2. Cook the Sauce: Heat the vegetable oil in a large non-stick pan. Add the sliced onions and cook on high heat for 5 minutes. Reduce heat and cook for another 25-30 minutes, stirring often, until soft. Meanwhile, mix the yogurt, spices, Sambal Oelek, and Kecap Manis in a jug. Pour this mixture into the onions and simmer gently for 12-15 minutes, stirring occasionally, until the sauce thickens and the oil separates.
3. Add Chickpeas and Squash: Stir the chickpeas into the sauce. Once the butternut squash is roasted, gently fold it in without breaking the pieces. Cover and keep warm.
4. Prepare the Rice: Add the cardamom, cinnamon stick, cloves, star anise, desiccated coconut, and pink peppercorns to a large pot of water. Stir in the salt, lime juice, and 1 teaspoon sesame oil, and bring to a boil. Turn off the heat and let it infuse for a few minutes. Rinse the rice and soak it in cold water for 30 minutes. Drain, then gradually add the rice to the boiling water. Cook for 2 minutes, then drain well.
5. Layer the Biryani: Brush a clean pot with sesame oil and add half the cooked rice. Sprinkle with half the toasted cumin seeds, coconut, and cranberries. Add the butternut squash mixture in an even layer, then top with the remaining rice, cumin, coconut, and cranberries.
6. Steam the Biryani: Cover the pot tightly with foil and a lid. Cook over medium heat for 4-5 minutes, then reduce heat to low and steam for 15-16 minutes. Turn off the heat and let rest for 20 minutes before serving.
7. Serve: Spoon the biryani into a serving dish, mixing the crispy bits from the bottom. Sprinkle with toasted almonds and fresh coriander.

Recipe Tips:

• Roast the Squash Properly: Make sure the butternut squash is soft but not mushy after roasting. It should hold its shape when mixed with the sauce and rice, so check with a fork to avoid overcooking.
• Cook the Onions Slowly: For the sauce, cook the onions on low heat until they are very soft. Rushing this step will affect the flavor and texture of the sauce. Stir often to prevent them from sticking or burning.
• Infuse the Rice Water: Let the spices infuse in the boiling water for a few minutes before adding the rice. This step is key to creating aromatic, flavorful rice that ties the dish together.
• Layer the Biryani Carefully: When layering, make sure to spread the ingredients evenly. This ensures that every bite has the perfect balance of rice, sauce, and butternut squash.
• Seal the Pot Tightly: Use foil and a lid to seal the pot well during steaming. This keeps the steam inside, allowing the flavors to combine beautifully and preventing the rice from drying out.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover biryani cool completely at room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 2 days.
• Freeze: Allow the biryani to cool completely. Place it in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 2 months.
• Reheat: Add a splash of water or stock to the biryani in a pan. Cover and heat on low, stirring occasionally, until warmed through.

Nutrition Facts:

• Calories: 420 kcal
• Total Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 900mg
• Potassium: 620mg
• Total Carbohydrate: 60g
• Dietary Fiber: 9g
• Sugars: 8g
• Protein: 10g

Try More Nigella  Lawson Recipes:

• Nigella Butternut Squash Lasagne ​Recipe
• Nigella Passion Fruit​ Pavlova Recipe
• Nigella​ Baked Peaches Recipe