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Spicy Butternut Squash Vege

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This sweet and savoury combination of butternut squash, long grain rice, spice, lemon juice drop, make the dish favourite side dish.

Main Ingredient(s): Butternut squash/ Butternut pumpkin


  • 1.5 Cup Long Grain Rice
  • 1 Teaspoon Oil
  • 3 Pieces Cloves (Laung)
  • 1 Teaspoon Cumin (Jeera or Jira)
  • 4 Pieces Black Pepper(Kali Mirch )
  • 3 Pieces Green Cardamom Whole
  • 1.2 Inch Cinnamon Stick
  • 0.25 Teaspoon Dried Red Chili (Lal Mirch)
  • 2 Cup Butternut squash/ Butternut pumpkin (Peeled & Cubed)
  • 3 Drop Fresh Lemon Juice
  • 3 Cup Water
  • 0.5 Teaspoon Table Salt
  • 8 Pieces Saffron Strands

Original recipe makes 2 Servings


Method of Preparation

Step 1

Rinse and wash and keep long grain rice soaked for 15 minutes.

Step 2

Heat up oil in a wok. When oil heats up, add cumin seeds and saute for a while, till seed starts sputtering. 

Step 3

Mix spices and dried red chilli and cook till fragrant.

Step 4

Mix butternut squash, salt and sugar, mix and cook over simmered flame for 10 minutes, keeping lid covered.

Step 5

Heat up a non-stick pan. When pan heats up, add long grain rice, salt, water, lemon juice and mix and cook over simmered flame for 20 minutes.

 Step 6

Switch off the flame and drizzle saffron water on it and garnish with coriander leaf and serve immediately.

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