Butternut Biryani with Mint Yogurt

Butternut Biryani with Mint Yogurt is a fragrant and hearty rice dish that combines the sweetness of butternut squash with aromatic spices. The addition of mint yogurt provides a cooling contrast to the spices, making it a perfect balance of flavors for a comforting meal

For a Serving Size of Two:

Ingredients:

• 1 cup (200 grams) basmati rice
• 200 grams butternut squash, peeled and diced
• 1 medium onion (about 100 grams), thinly sliced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 green chili, slit (optional, adjust to spice preference)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 tablespoon olive oil
• Salt to taste
• 2 cups (480 ml) vegetable broth or water
• Fresh cilantro or mint, chopped (for garnish)

Procedure:

• In a small bowl, combine yogurt, chopped mint leaves, cumin powder, salt, and lemon juice (if using). Mix well and set aside to let the flavors meld.
• Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
• In a large pot, heat the olive oil over medium heat. Add cumin seeds and mustard seeds, allowing them to splutter.
• Add sliced onions and sauté until golden brown, about 5-7 minutes. Stir in the minced garlic, grated ginger, and green chili, cooking for another minute.
• Add the diced butternut squash, turmeric powder, coriander powder, and salt. Cook for about 5 minutes, stirring occasionally, until the squash starts to soften.
• Stir in the soaked and drained rice and garam masala, coating the rice and squash with the spices.
• Pour in the vegetable broth or water and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is cooked and all the liquid is absorbed.

Nutritional Benefits:

• Calories: 200 kcal
• Protein: 7 g
• Carbohydrates: 32.3 g
• Fat: 5.8 g