Sweet, pikantny, 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 uncji ) and each portion of this biryani provides over 300% of the RDA.
Składniki służy 2
łyżka oliwy z oliwek
a red onion, posiekane
jeden cal, (2i 1 / 2cm) kawałek imbiru, posiekane
2 ząbki czosnku, mielone
half a teaspoon of dried cumin seeds
pół łyżeczki suszonej kolendry
2 teaspoons of turmeric
a tablespoon of dried chilli flakes (this makes it medium hot, adjust to taste)
sól i pieprz
3 łyżki przecieru pomidorowego
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 uncji) szpinaku
150g (5 uncji) brown basmati rice
200ml (7 uncji płynu) of coconut milk
200ml (7 uncji płynu) of vegetable stock (or water)
2 tablespoons of flaked almonds
łyżka rodzynek
2 liście laurowe
Metoda
Rozgrzej piekarnik do 200 ° C. (400F, jakości gazu 6)
Sweat the onion in a tablespoon of olive oil on a low heat for 5 minut, 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, wymieszać i doprowadzić do wrzenia
Pour over the rice and vegetables, put the lid on tightly or tightly wrap with foil. Piec 55 do 65 minut, until the rice is cooked and the liquid has mostly been absorbed. For the last 5 do 10 minutes cook with the lid off so the top becomes golden and slightly crisp
