This Indian-inspired, aromatic rice dish boasts butternut squash, cauliflower, cashews, golden raisins, and autumn-perfect spices. And it's one of my favorite recipes for fall!
For the rice:
1cupRoyal® brand Basmati Rice
1cupwhole raw cashews
1 6-inchstick cinnamonbroken in half
5whole cardamom pods
For the veggies:
1cupchopped onionabout 1 medium onion
3dried red chilesends snipped for more heat
2cupscauliflower floretsabout 3/4 inch size
2cupscubed butternut squashdiced 1/2 inch
1/2fresh limefor about 1 tablespoon juice
Fresh cilantro leaves
Sliced red onion
Start the rice. Place a medium saucepan over medium heat. When hot, drizzle in the 2 teaspoons olive oil. Add the rice, cashews, raisins, cinnamon stick, cardamom, cloves, turmeric, and salt. Cook, stirring constantly, for one minute. Add the water and bring to a boil. Stir once then cover with a tight-fitting lid. Reduce heat to low and simmer until rice is tender and cooked through, 15-20 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff rice with a fork and remove cinnamon stick, cardamom pods, and cloves. If you can't find all the cloves and cardamom pods, no biggie! Finding and picking out an errant whole spice while eating is part of the charm of biryani. :)
While the rice is cooking, cook the veggies. Place a large skillet over medium-high heat. Add the olive oil. Add the onion and saute until soft and beginning to brown, about 5 minutes. Add the dried chiles, garlic, garam masala, and salt. Cook, stirring constantly, for one minute. Add the butternut squash, cauliflower, and 1 cup of water. Stir to combine. Bring to a boil then cover. Cook for until the vegetables are tender, 3-4 minutes. Remove cover and continue cooking until most of the liquid has evaporated. Reduce heat to low and gently fold in the rice with a spatula. Taste and add additional salt if desired. Remove from heat and squeeze the lime over the top.
Transfer to serving bowl and top with cilantro and red onions. Serve immediately.