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Butternut biryani with cucumber raita

Cook our healthy veggie curry using dried mushrooms, spices and butternut squash. It contains three of your 5-a-day along with calcium, iron and fibre

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 499
  • Carbohydrates 64
  • Saturated Fat 2
  • Sugar 20
  • Protein 16
  • Fat 17
  • Fibre 10
  • Salt 0.3

Nutrition per serving

  • Calories 499
  • Carbohydrates 64
  • Saturated Fat 2
  • Sugar 20
  • Protein 16
  • Fat 17
  • Fibre 10
  • Salt 0.3

Ingredients

  • 20g dried porcini mushrooms, roughly chopped
  • 1 tbsp rapeseed oil
  • 2 onions, sliced (160g)
  • 2 garlic cloves, shredded
  • 1 tbsp chopped fresh ginger
  • 1 red chilli, deseeded and chopped
  • 85g brown basmati rice
  • 160g diced butternut squash (prepared weight)
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp vegetable bouillon
  • 10cm length cucumber, grated, core removed
  • 125g bio yogurt
  • 2 tbsp chopped mint, plus a few leaves
  • one third of a pack fresh coriander, chopped
  • 25g toasted flaked almonds

Tip

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Method

  1. Pour 425ml boiling water over the dried mushrooms and set aside.

  2. Heat the oil in a non-stick pan. Add the onions, garlic, ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir for a few mins. Tip in the cumin and coriander then stir in the mushrooms and their water with the bouillon. 

  3. Cover the pan and simmer for 20 mins until the rice is tender. Meanwhile mix the cucumber and yogurt with the mint to make a raita. Stir the coriander and almonds into the rice when it is ready and serve with the raita and a few extra leaves of mint or coriander.

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