Harvest Hyderabadi Biryani

This recipe comes from the pilaf like biryani we’d savor at my mother’s hometown, Hyderabad. It also takes the flavors of New England in the fall, and brings a squash and cranberry flavored celebration to your holiday gatherings.

The spice blend for this recipe is based on a blend my sister taught me many years ago, a biryani is a labor of love, and this recipes allows you to create something authentic while saving time and using what’s available in abundance in our region.

Serves 4

Produce & Pantry List:

• 3 medium onions, divided
• 1 medium squash (butternut/acorn) peeled & diced 1-inch
• 3 tbsp canola oil, divided
• 1 medium tomato, grated, skin discarded
• 2 cups plain non-Greek yogurt (optional, for tang)
• spice blend from pouch
• whole spices from pouch
• 1 inch ginger, peeled
• 2 garlic cloves
• 1 inch jalapeño
• 2 cups water
• 1 tbsp ghee or clarified butter (optional)
• 2 tbsp cashew halves (optional)
• 2 tbsp golden raisins (optional)
• ¼ cup dried cranberries or 2 tsp per serving cranberry chutney (optional)
• Salt to taste

Cooking Directions:

1. Preheat the oven to 400°
2. Peel and thinly slice 2 onions and roughly chop the third.
3. Add the sliced onions and squash to separate baking Toss with 2 tbsp oil, and salt. Add 2 tsp ground spice blend to the squash. Roast until the squash is fork-tender and the onions are caramelized, 45-55 minutes. Stir every 15 minutes. During the last 5 minutes, make some space on the baking sheet and add the optional cashews, raisins, and dried cranberries to roast.
4. In a small bowl, combine the tomato, 2 tsp ground spice blend, and yogurt, if using.
5. Blend the chopped onion, ginger, garlic, and jalapeño into a paste.
6. Rinse the rice until the water runs clear.
7. Bring the water to a boil in a kettle or pot.
8. In a separate oven-proof pot, heat 1 tbsp oil over medium heat. Add the whole spices and stir for 30 Increase the heat to medium-high, add the onion paste, and stir-fry for 6-8 minutes, until darkened. Add the tomato-spice mixture and salt to taste. Cook for 5-6 minutes. Add the rinsed rice and cook until the grains are translucent, 3-4 minutes.
9. Add 1½ cups of the boiling water to the pot and stir to remove any lumps. Cover with foil and a tight-fitting lid. Bake for 15 minutes, until the grains are tender.
10. Remove from the oven and fluff the rice with a fork. Gently fold in the roasted vegetables and ghee, if using. Season to taste. Cover until ready to serve. Garnish with toasted cashews, cranberries, and raisins.

Make this in an Instant Pot®:

1. Follow the instructions above up to step 7.
2. Using the Sauté mode, follow steps 8 in the insert of the Instant Pot.
3. Add 1¾ cups water and a pinch of salt.
4. Attach the lid and select Rice for 12 minutes.
5. When the cook time ends, manually release the pressure.
6. When the valve drops, remove the lid and fluff the rice.
7. Finish the dish as in step 10.

Serve with a raita and hot Banarasi Channa Masala and finish your feast off with a Saffron Kheer with Rose & Cardamom.