Butternut Squash Pilaf

Name: Butternut Squash Pilaf
Total time: 3000 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/4 cup sesame seed oil; 1 tsp Mustard seeds; 1 tbsp black Cumin seeds; Pinch asafetida powder; 1/2 tsp Fenugreek seeds; 1/2 tsp turmeric powder; 1/4 cup curry leaves; 1/4 cup, Mint leaves, chopped; 1/2 cup Onion, chopped; 1 inch Ginger, crushed; 4 cloves Garlic, crushed; 2 inches Cinnamon; 1/2 cup Tomatoes, chopped; 1 cup coconut milk; 1 tsp biryaani masala powder; 2 tablespoon Melted butter; 1/2 tsp Saffron (soaked in hot water); 2 cups Butternut squash, skinned and seeded, chopped; 1 1/2 cups Basmati rice; requiredSalt; To decorate:; 1/4 cup, coriander leaves with stem, finely chopped; 1/4 cup Butternut squash pieces, sauteed in a little ghee; 1/2 cup Roasted peanuts

Lakshmi Sridharan Ph D @cook_19872338

USA

#eua Butternut squash: rich in vitamins Vitamin A, C, E, Thiamine (B1), Niacin (B3), Pyridoxine (B6), Folate (B9); mainly very, very high in vitamin A. Both vitamin A and vitamin C are anti-oxidants and are powerful in removing harmful substances from the blood. Good for antiaging Cell growth, eye health, bone strength, disease prevention power, embryo development and the brain and improves memory. Reduces Alzheimer's risk. Reduces and prevents many evils that come with age. Seasoned with mustard, cumin, asparagus, ginger, green chilies, onion, garlic, biriyani masala - cardamom, cloves, cinnamon and etc. Enjoy the Spicy aromatic nutritious and tasty pulao, #eua

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

50 mins

6 servings

1/4 cupsesame seed oil
1 tspMustard seeds
1 tbspblack Cumin seeds
Pinchasafetida powder
1/2 tspFenugreek seeds
1/2 tspturmeric powder
1/4 cupcurry leaves
1/4cup, Mint leaves, chopped
1/2 cupOnion, chopped
1 inchGinger, crushed
4 clovesGarlic, crushed
2 inchesCinnamon
1/2 cupTomatoes, chopped
1 cupcoconut milk
1 tspbiryaani masala powder
2 tablespoonMelted butter
1/2 tspSaffron (soaked in hot water)
2 cupsButternut squash, skinned and seeded, chopped
1 1/2 cupsBasmati rice
requiredSalt
To decorate:
1/4cup, coriander leaves with stem, finely chopped
1/4 cupButternut squash pieces, sauteed in a little ghee
1/2 cupRoasted peanuts

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Steps

50 mins

1

Collect the necessary materials. Place near the cooking area.
2

Collect the necessary materials. Place near the cooking area. Soak saffron in 2tbsp water; when dissolved it would give a nice color
Soak basmati rice in 3c water for qo minutes. Drain and keep aside.
3

Heat oil in a heavy pan over medium heat and add mustard seeds, cumin seeds, let them pop. Add fenugreek seeds and asafetida. Add turmeric powder, curry leaves and mint leaves. Add onion and sauté till it changes color, add garlic, tomato and cinnamon..Add coconut milk, 4 cups of water and bring to a boil. Stir in Saffron and masala powder
4

Stir in the butternut squash pieces and cover; lower the fire. Continue cooking over medium low heat After the squash pieces are half cooked, add 2 cups of water and increase the flame. Bring it to boil.
Add basmati rice and stir. Add melted butter. Keep stirring frequently. After five muntes, reduce heat, cover. Continue cooking over low heat, for 15-20 minutes Until the rice is cooked fluffy.
5

Add salt and stir. Transfer the pulao to a serving bowl. Sprinkle roasted peanuts and coriander ;eeaves on top to garnish. Always taste and serve. To make it more colorful, garnish with ¼ cup pieces of butternut squash sauteed in a little ghee. Share with friends and family.

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Lakshmi Sridharan Ph D @cook_19872338

on June 17, 2024 19:15

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography