Butternut Biryani
This is the vegan version of my Indonesian-Inspired Chicken Biryani, although it is splendid enough in its own right. Still, this is how it came to be, though I thought it would be easier for you to have it as a standalone recipe. For even though most of the recipe is exactly the same as for the chicken — apart from replacing the chicken with butternut squash, the regular plain yogurt with coconut milk yogurt, and adding some chickpeas — you do cook the initial stage a little differently. I should say, too, that I’ve also made this in exactly the same way with cauliflower, and very good it was, too, though I feel the butternut gives it more of a party feel. And by the way, even if you wish this to be vegetarian rather than vegan, I would still advise using coconut-milk yogurt as I think it needs that extra richness. For maximum pleasure — and isn’t that the aim in life? — serve with the Pineapple-Plus Salad with Rujak Dressing, replacing the fermented shrimp paste with 1 teaspoon of miso and a drop of vegan ‘fish’ sauce. And please read the Additional Information section at the end of the recipe before proceeding.
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