Butternut biryani with cucumber raita

Dinner with 16 ingredients.

Servings: 2

Total time: 45 minutes

Ingredients

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

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.