Curated from Recipes | The Guardian — Here’s what matters right now:
One-pot mushroom and squash biryani, and a chunky, savoury squash coated in spices It’s squash season and my favourite time of the year, not least for all the curries and other comfort food of autumn. Today’s Rajasthani stir-fry is one I cook often, and the combination of ginger, chilli and jaggery lends it a lovely balance of flavour. The biryani, meanwhile, is packed with whole spices, basmati and ghee, which give so much more flavour to the layers of rice and vegetables. Continue reading...
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Original reporting: Recipes | The Guardian