"4 tbsp ghee, or butter 1 tsp cumin seeds 2 dried bay leaves 4 cloves 450g white onions, peeled and thinly sliced 3 green bird's eye chillies, slit open lengthways 5cm piece fresh ginger, peeled and cut into matchsticks 2 tbsp tomato puree tsp mild chilli powder, or kashmiri chilli powder 1 tsp ground turmeric 2 tsp coriander powder 1 heaped tbsp greek yoghurt 300g butternut squash flesh, cut into bite-sized pieces 300g button mushrooms,"
"For the rice 200g basmati rice 2 bay leaves 4 green cardamom pods A pinch of salt For the biryani 2 tbsp melted ghee 1 pinch saffron threads, soaked in 3 tbsp warm water 1cm piece fresh ginger, peeled and cut into matchsticks 3 tbsp finely chopped fresh mint leaves 1 tsp ground cardamom powder 1 tsp garam masala Raita and salad, to serve"
"Melt the ghee in a large, heavy-based saucepan on a medium heat, add the cumin seeds, bay leaves and cloves, and fry for a few seconds. Stir in the sliced onion and cook, stirring often, for 30-35 minutes, until softened. When the onions start to brown, transfer half of them to a plate and set aside (you'll use them later during the layering"
Mushroom and squash biryani layers a spiced Rajasthani-style squash and mushroom gravy with fragrant basmati rice, whole spices and ghee. The gravy uses ghee or butter, cumin, bay leaves, cloves, long-cooked sliced onions, green chillies, fresh ginger, tomato puree, spices, yoghurt, butternut squash and button mushrooms, finished with vegetable stock and chopped coriander. The rice is prepared with bay leaves and green cardamom and seasoned lightly before layering. Saffron soaked in warm water, melted ghee, fresh mint, ground cardamom and garam masala are added during assembly. Serve with raita and salad.
Read at www.theguardian.com
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