Butternut squash and mushroom biryani from Plant-Based India: Nourishing Recipes Rooted in Tradition (page 134) by Dr. Sheil Shukla

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Notes about this recipe

  • Ganga108 on June 09, 2024

    Oh my, a lot of work. Leave yourself a morning or afternoon to get this done. I haven't used so many bowls and utensils for a long time. I am glad I made it. I may never make it again. There is beautiful layering of sweet warming spices though. It is quite delicious. I made it in a terracotta pot sealed with foil, so need a lot longer in the oven to get piping hot.

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