Buttery spiced rice with squash and crispy onions

This opulent rice dish is a bit like an Indian version of a risotto. It’s studded with dried fruit, nuts and squash, and cooked in a turmeric spiced butter. 

I was limited with what I could get my hands on in the shop - but butternut squash worked really well in this. You could also go with roast cauliflower, or other root veg like sweet potatoes, or carrots. Or you can use chicken, just coat some skin on thighs in the spiced butter and roast it at 200C for 25-30 mins, until cooked through and crispy skinned.

Ingredients (serves 4)

For the spiced butter

• 100g butter (or coconut oil if you’re vegan)

• 1.5 tsp turmeric

• 1.5 tsp cumin

• 1.5 tsp coriander seeds

• ½ tsp chilli flakes

For the rice

• 1 onion

• 2 cloves garlic

• ½ inch piece ginger

• 320g brown and wild basmati rice (or whatever rice you have)

• 450ml chicken or vegetable stock

• 600g squash (peeled and sliced into 1cm)

To finish

• 1 onion

• Olive oil

• Yoghurt

• Herbs — parsley, dill or coriander (optional)

• 50g toasted nuts – walnuts and pistachios work well (optional)

• 50g raisins or dried cranberries

Method (Prep time: 30 minutes. Cooking time: 35 minutes)

1. Preheat the oven to 220°c and then slice the squash.

2. Melt the butter in a pan, and add in the spices and ½ tsp sea salt when it starts to froth. Cook on a medium heat for a minute or so, until fragrant. Set aside. 

3. Drizzle ⅓ of the spiced butter onto the squash. Toss to make sure it’s all coated, put in the oven and roast for 30 minutes, until browned and cooked through.

4. Meanwhile, finely chop one onion, garlic and ginger. 

5. Heat another third of the butter in a pan and add the onion. Soften on a medium heat for 5-7 minutes. Then add garlic and ginger. Fry for another couple of minutes. Set aside.

6. Rinse the rice in a sieve until the water runs clear. Let dry, then toss into the ginger and garlic mixture. Put back on the heat and stir until all grains are coated. Then, add the hot stock. Turn the heat down to low, put on a lid, and leave to cook for 25 minutes (checking regularly that it hasn’t dried out). Once cooked, turn off the heat, and put a tea towel on top. Leave to sit for 10 minutes, until the rice is fluffy and all liquid has absorbed.

7. Slice and fry the second onion in some oil until golden and crisp. Drain on paper towels.

8. Take half the rice and spread on a platter. Place half the squash on top, and sprinkle on some nuts and dried fruit. Repeat this process once more, topping with the crispy onions and a drizzle of spiced butter. Serve with the yoghurt and any soft herbs you like.