Butternut Squash Pilaf with Whole Spices - Cardamom, cloves, cinnamon. Use other squash or pumpkin and spices of choice. Vegan Gluten-free Holiday side Recipe

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 2
  • Category: Side
  • Cuisine: fusion

Ingredients

  • 1.5 cups basmati rice
  • 1 tsp oil
  • 1 tsp cumin seeds
  • 3 whole cloves
  • 4 black pepper corns
  • 3 green cardamom pods (slightly opened)
  • 1 2 inch cinnamon stick
  • 1/4 tsp red pepper flakes
  • 2 cups Butternut squash (peeled and cubed, fresh or use frozen(thawed), 1/2 inch or smaller dice)
  • 3 cups water
  • 1/2 tsp salt
  • a few drops of lemon juice
  • 8 strands of saffron soaked in 1 tbsp warm water for 5 minutes

Method

  1. Wash and soak the basmati rice. (atleast 15 minutes).
  2. Heat oil in a saucepan over medium heat. when the oil is hot, add cumin seeds. Let them change color, then add the rest of the spices and pepper flakes. Cook until the spices are very fragrant.
  3. Add butternut squash, a pinch of salt and a pinch of sugar. Mix, cover and cook for 6 to 7 minutes.
  4. Drain the basmati rice and add to the pan. Add salt, water and lemon juice. Mix, cover, reduce heat to medium low and cook for 18 to 19 minutes or until all the water is absorbed. Let it sit for 5 minutes off heat. Uncover and fluff. Taste and adjust salt if needed.
  5. Drizzle saffron water on the pilaf. Garnish with pepper flakes or cilantro.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.