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Dinner recipe · from the recipe book

Black-Eyed Pea and Butternut Dutch Oven Biryani

Fragrant cardamom-and-cumin basmati-style rice layered with creamy black-eyed peas, tender butternut squash, sweet caramelized onions and a bright mint-lime finish.

Black-Eyed Pea and Butternut Dutch Oven Biryani

Ingredients

  • 1⅔ cups300 gLong-grain white rice, dryrinsed until the water runs clear
  • 2 cups342 gBlack-eyed peas, canned, drained and rinsed
  • 2½ cups cubed350 gButternut squash, peeledcut into 3/4-inch cubes
  • 2 medium220 gYellow onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 2 tbsp grated12 gFresh gingergrated
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gCanola oil
  • 1 tsp2 gGround cardamom
  • 2 tsp4 gGround cumin
  • ½ tsp1.5 gGround turmeric
  • 1⅛ tsp2 gGround coriander
  • ¼ tsp0.5 gGround cinnamon
  • 1 tsp6 gSalt
  • 2½ cups540 gVegetable broth
  • 2 tbsp chopped10 gFresh mintchopped
  • ½ cup chopped8 gFresh cilantrochopped
  • 2 tbsp30 gLime juice
  • 3½ tbsp whole30 gAlmondssliced

Steps

  1. Rinse the rice, then soak it in a bowl of cold tap water for 20 minutes while you prep; drain well before using (the soaking water is discarded).
  2. Toast the almonds in a dry Dutch oven over medium heat for 3 minutes until golden; set aside.
  3. Add half of the canola oil to the Dutch oven over medium heat. Cook the onion with a pinch of the salt for 15 minutes, stirring often, until deep golden. Move half of the onion to a plate for garnish.
  4. Add the remaining half of the canola oil, then the garlic and ginger; cook 1 minute. Stir in the cumin, cardamom, coriander, turmeric and cinnamon for 30 seconds until fragrant.
  5. Add the butternut and black-eyed peas and stir to coat. Take the pot off the heat and stir in the Greek yogurt so it doesn't curdle.
  6. Spread the drained rice evenly over the bean layer without stirring. Pour in the vegetable broth and sprinkle over the rest of the salt.
  7. Bring to a boil, cover tightly, reduce to the lowest heat and cook 20 minutes until the rice is tender and the liquid absorbed.
  8. Rest off the heat, covered, for 10 minutes. Drizzle with the lime juice and gently fluff from the bottom up to mix the layers.
  9. Top with the reserved onion, toasted almonds, mint and cilantro, and serve.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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