Grilled Vegetables
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Tofu Biryani Stuffed Squash Recipe
If you are cooking for vegetarians, you can use either tofu or paneer to make this delicious stuffed squash recipe. Paneer is a firm Indian cheese. Make sure you use firm tofu because soft tofu will fall to pieces in this recipe. The combination of juicy grilled butternut squash and fragrant Indian biryani is a great one because the flavors go together so nicely.
You might have tried grilled butternut squash recipes before but we are using butternut squash for this grilled squash recipe because the color and flavor both contrast well with the vegetarian biryani recipe. Grilled squash is juicy and delicious but keep an eye on it when it is grilling. Grill marks look good but a burnt layer on top does not.
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Ingredients -
2 butternut squashes, cut in half lengthwise
2 cups warm vegetable bouillon
2 bay leaves
3 inch cinnamon stick or ½ teaspoon ground cinnamon
1 teaspoon ground turmeric
2 tablespoons butter
1 tablespoon sultanas
¼ zucchini, finely diced
¼ red bell pepper, finely diced
2 teaspoons ground cardamom
1 tablespoon peeled, grated fresh ginger or 1 teaspoon ground ginger
1 tablespoon minced garlic
2 cups chopped onion
1/8 teaspoon ground cloves
1 ½ cups yogurt
1 ½ cups long grain rice (basmati is best)
1 lb firm tofu or paneer (Indian cheese)
Salt and black pepper
Preparation:
Remove the string and seeds from the butternut squashes and discard.
Also, scoop out some of the pulp so you have a hollow to put the biryani in. Leave an inch of pulp all over the squash. Reserve the scooped out pulp and chop it quite finely.
Put the butter in a large pan with a lid over a medium high heat and, when it melts, reduce the heat to medium. Add the cloves, cardamom, bay leaf, cinnamon, and turmeric. Cook, stirring often, until the spices are fragrant. This will take a couple of minutes. Add the onion, ginger, and garlic. Add salt and pepper and cook for 5 minutes or until the onion is soft.
Add the rice, stir until it is glossy, and coated with butter. Turn the heat down and add the bouillon and yogurt.
Stir well. Add the tofu, zucchini, reserved squash pulp, red bell pepper and sultanas, turn the heat down to a slow simmer and cover the pan. Cook for 15 minutes.
Meanwhile, grill the squash directly over a medium hot grill.
The concave shape of the squash traps moisture and steams the inside. When the squash is tender, remove it from the grill.
Check the rice mixture.
If the liquid is all absorbed and the rice is tender, it is ready. If not, cook for another 5 minutes.
Remove the cinnamon stick and the bay leaves.
Adjust the seasoning if necessary.
Divide the biryani between the 4 hot, grilled squash halves and serve hot.
(Serves 4)
A Picture of our Stuffed Squash with Authentic Indian Biryani - This wonderfully spiced dish is inspired by the classic Indian dish and mixed into a butternut squash as a serving dish. Its flavorful and aromatic grilled squash recipe is a delicious switch from many plain and boring squash recipes.
