Name: Butternut Squash Biryani in an Instant Pot
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 5 cups butternut squash cut into 1/2-inch cubes; 1 small head of cauliflower, separated into florets; 1 tsp coconut or any vegetable oil; 1 tsp shahjeera or caraway seeds ((Can substitute with regular cumin seeds if unavailable)); 2 dry bay leaves; 1 tsp garlic paste; 1 tsp ginger paste; 2 tbsp biryani masala; 1/2 tsp turmeric; 1/2 tsp cayenne or any red chili pepper powder; 3/4 cup cashew yogurt ((see recipe notes for yogurt recipe link)); 1/4 cup fried onions, like French's ((optional, but really nice in biryanis)); 1 tsp dry mint leaves; 1 tsp dry dill leaves; 2 tbsp chopped coriander leaves; 3 cups vegetable stock ((can sub with water)); 1 1/2 cups basmati rice; Salt and ground black pepper to taste