Butternut Biryani

nigella.com

Richard

subheading: FOR THE BUTTERNUT:

1 large butternut squash (1 to 1¼kg/2¼ to 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

subheading: FOR THE SAUCE:

3 medium onions (approx. 500g/1lb 2oz) peeled and cut into fine half-moons

¼ cup vegetable oil

⅔ cup 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 15 ounce can garbanzo beans (drained)

subheading: FOR THE RICE:

4 cardamom pods (crushed)

1 long or 2 short cinnamon sticks

2 cloves

3 star anise

⅓ cup unsweetened shredded coconut

2 teaspoons pink peppercorns

8 cups cold water

2 teaspoons fine sea salt

2 teaspoons asian sesame oil

1 teaspoon lime juice

3 cups basmati rice

subheading: FOR LAYERING UP:

1 teaspoon asian sesame oil

2 teaspoons cumin seeds (toasted)

⅓ cup unsweetened shredded coconut

⅓ cup dried cranberries

subheading: TO SERVE:

½ cup sliced almonds (toasted)

cilantro (chopped)

Directions at nigella.com

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