Almond Biryani Recipe:

1.

Peel and dice the butternut squash into small cubes and place onto an oven tray. Drizzle with oil and a pinch of salt and pepper. Roast in the oven for 20 - 25 minutes until golden and cooked through. Add the flaked almonds to the tray for the final 2 minutes.

2.

Rinse the rice with cold water, place into a saucepan and cover with 250ml (500ml) of boiling water. Bring the rice to the boil on a high heat with the lid on, then turn down to a low simmer and leave to cook for 8 - 10 (10 - 12) minutes. Once all the water has evaporated, take off the heat and set aside.

3.

Meanwhile, peel and dice the onion and place into a large deep sided frying pan with a drizzle of oil. Fry for 2 - 3 (4 -5) minutes before adding the garlic, peeled and crushed, and ginger (finely chopped). Add in the lentils and mix well. Chop the green beans into small pieces and add to the pan. Sprinkle over the tikka spice blend and stir, fry over a medium heat for 2 - 3 minutes, add in 100ml (200ml) of water and leave to simmer.

4.

Once the rice is cooked, add to the frying pan and coat in the veg. Finely chop the coriander and add half to the pan then mix through the mango chutney.

5.

To serve, spoon the rice mix into shallow bowls. Top with the remaining coriander and toasted almonds. Finish with a good squeeze of lemon.