Roasted Vegetable Biryani from Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the We

Name: Roasted Vegetable Biryani from Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the We
Ingredients: Fresh ginger, 1 tablespoon finely chopped; Golden raisins or currants, 2 tablespoons; Curry powder, 2 teaspoons; Cumin seeds, 1 teaspoon; Green cardamom pods, 6; Sea salt and freshly ground pepper; Vegetable broth, 2 cups (16 fl oz/500 ml); Garlic, 4 cloves, thinly sliced; Whole cloves, 4; Extra-virgin olive oil, 4 tablespoons; Butternut squash, 1 small (1½ lb/750 g), peeled and cut into 1-inch (2.5-cm) cubes; Basmati rice, 1 cup (7 oz/220 g); Carrots, 2 large, quartered lengthwise and cut into 2-inch (5-cm) segments; Red bell pepper, 1 small, cut into 1-inch (2.5-cm) strips; Jalapeño chile, 1, chopped; Cinnamon stick, 1, broken in half; Roasted cashews, ½ cup (2⅔ oz/75 g); Yellow onion, 2 cups (7 oz/220 g) thinly sliced; Turmeric, ½ teaspoon

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Based on the traditional Indian pilaf, this quick rice supper stars sweet roasted squash, bell peppers, and carrots. Serve with sliced cucumbers dressed with plain yogurt, lime juice, and a pinch o...

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Ingredients

Fresh ginger, 1 tablespoon finely chopped
Golden raisins or currants, 2 tablespoons
Curry powder, 2 teaspoons
Cumin seeds, 1 teaspoon
Green cardamom pods, 6
Sea salt and freshly ground pepper
Vegetable broth, 2 cups (16 fl oz/500 ml)
Garlic, 4 cloves, thinly sliced
Whole cloves, 4
Extra-virgin olive oil, 4 tablespoons
Butternut squash, 1 small (1½ lb/750 g), peeled and cut into 1-inch (2.5-cm) cubes
Basmati rice, 1 cup (7 oz/220 g)
Carrots, 2 large, quartered lengthwise and cut into 2-inch (5-cm) segments
Red bell pepper, 1 small, cut into 1-inch (2.5-cm) strips
Jalapeño chile, 1, chopped
Cinnamon stick, 1, broken in half
Roasted cashews, ½ cup (2⅔ oz/75 g)
Yellow onion, 2 cups (7 oz/220 g) thinly sliced
Turmeric, ½ teaspoon