Sweet, πικάντικο, filling, full of flavour and vitamins. Butternut squash if rich in potassium and vitamin A. Vitamin A is a powerful antioxidant required by the body to maintain healthy skin and is also essential for optimum eye sight. Half a medium squash weighs approximately 200g (7 ουγκιά ) and each portion of this biryani provides over 300% of the RDA.

Συστατικά χρησιμεύει 2

a tablespoon of olive oil

ένα κόκκινο κρεμμύδι, ψιλοκομμένο

μια ίντσα, (2and 1/2cm) κομμάτι τζίντζερ, ψιλοκομμένο

2 σκελίδες σκόρδο, κιμάς

half a teaspoon of dried cumin seeds

μισό κουταλάκι του γλυκού αποξηραμένα κόλιανδρο

2 teaspoons of turmeric

a tablespoon of dried chilli flakes (this makes it medium hot, adjust to taste)

αλατοπίπερο

3 κουταλιές της σούπας πελτέ

half a butternut squash, peeled and cubed (you can roast the other half with the seeds for half an hour to have with pasta another time)

150g (5 ουγκιά) of spinach

150g (5 ουγκιά) brown basmati rice

200ml (7 ουγγιές) of coconut milk

200ml (7 ουγγιές) of vegetable stock (or water)

2 tablespoons of flaked almonds

a tablespoon of raisins

2 φύλλα δάφνης

Μέθοδος

Προθερμάνετε το φούρνο στους 200C (400F, σήμα αερίου 6)

Sweat the onion in a tablespoon of olive oil on a low heat for 5 πρακτικά, add the ginger and the garlic, stir and cook for another three minutes

Add salt and pepper and stir in all the spices

The mixture will now be quite dry. Add the spinach and tomato puree, stir and add the butternut squash

Scrape half of the mixture into an oven proof dish (if you have one with a lid that fits tightly use this, if not use foil)

Scatter over half the rice and then half of the almonds and raisins

Put the rest of the vegetables on top and scatter over the rest of the rice, almonds and raisins. Top with the two bay leaves

Pour the vegetable stock and coconut milk into the pan in which the vegetables were cooked, ανακατέψτε και αφήστε το να βράσει

Pour over the rice and vegetables, put the lid on tightly or tightly wrap with foil. Bake for 55 να 65 πρακτικά, until the rice is cooked and the liquid has mostly been absorbed. For the last 5 να 10 minutes cook with the lid off so the top becomes golden and slightly crisp