Butternut Biryani with Cucumber Raita Recipe

Introduction

This Butternut Biryani with Cucumber Raita is a vibrant and comforting vegetarian dish packed with warm spices and fresh herbs. The combination of tender butternut squash, earthy porcini mushrooms, and fragrant basmati rice makes for a flavorful meal that’s perfect any day of the week.

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

Instructions

1. Step 1: Pour 425ml boiling water over the dried porcini mushrooms and set aside to soak.
2. Step 2: Heat the rapeseed oil in a non-stick pan over high heat. Add the sliced onions, shredded garlic, chopped ginger, and red chilli. Stir-fry briefly until the onions start to soften.
3. Step 3: Add the brown basmati rice and diced butternut squash to the pan. Stir everything together for a few minutes to combine.
4. Step 4: Sprinkle in the cumin seeds and ground coriander, then add the soaked porcini mushrooms along with their soaking water. Stir in the vegetable bouillon to dissolve.
5. Step 5: Cover the pan with a lid, reduce the heat to low, and simmer for 20 minutes or until the rice is tender and the liquid absorbed.
6. Step 6: While the biryani cooks, prepare the cucumber raita by mixing the grated cucumber (with the core removed) with the bio yogurt and chopped mint.
7. Step 7: Once the biryani is ready, gently fold in the chopped fresh coriander and toasted flaked almonds.
8. Step 8: Serve the biryani hot with a side of cucumber raita and garnish with extra mint or coriander leaves.

Tips & Variations

• For added protein, try stirring in cooked chickpeas or paneer cubes before serving.
• If you prefer a milder dish, omit the red chilli or use a smaller amount.
• Substitute brown basmati rice with white basmati for quicker cooking, adjusting the simmer time accordingly.
• Toasting the cumin seeds before adding them enhances their flavor.

Storage

Store leftover biryani in an airtight container in the refrigerator for up to 3 days. Keep the cucumber raita separate and refrigerated. Reheat the biryani gently in a pan with a splash of water or in the microwave until warmed through. Add fresh raita just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mushrooms instead of dried porcini?

Yes, you can substitute dried porcini with fresh mushrooms such as cremini or button mushrooms. Use about 150g fresh mushrooms, sliced, and sauté them along with the onions in the first step.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses basmati rice and vegetable ingredients. Just ensure the vegetable bouillon you use is certified gluten-free.

Butternut Biryani with Cucumber Raita Recipe

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★★★★★

4.8 from 74 reviews

• Author: Jake
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A flavorful and nutritious vegetarian Butternut Biryani paired with a refreshing cucumber raita. This dish features brown basmati rice cooked with aromatic spices, porcini mushrooms, and sweet butternut squash, making it a wholesome one-pot meal ideal for a healthy diet.

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Ingredients

Scale 1x2x3x

Main 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

For the Cucumber Raita

• 10cm length cucumber, grated, core removed
• 125g bio yogurt
• 2 tbsp chopped mint, plus a few leaves for garnish

Garnish

• One third of a pack fresh coriander, chopped
• 25g toasted flaked almonds

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Instructions

1. Soak the Mushrooms: Pour 425ml of boiling water over the dried porcini mushrooms and let them soak to rehydrate. Set aside while you prepare other ingredients to ensure they soften and release their flavor into the soaking water.
2. Sauté Aromatics: Heat 1 tablespoon of rapeseed oil in a non-stick pan over high heat. Add the sliced onions, shredded garlic, chopped fresh ginger, and chopped red chilli. Stir-fry briefly until the onions start to soften and the mixture becomes fragrant.
3. Add Rice and Squash: To the pan, add the brown basmati rice and diced butternut squash. Stir continuously for a few minutes to coat the rice and squash with the aromatic mixture and to slightly toast the rice.
4. Incorporate Spices and Mushrooms: Add 1 teaspoon each of cumin seeds and ground coriander to the pan and stir to combine. Then pour in the soaked porcini mushrooms along with their soaking water, and add 1 teaspoon of vegetable bouillon. Mix everything thoroughly.
5. Simmer the Biryani: Cover the pan with a lid and reduce the heat to allow the mixture to simmer gently for 20 minutes, or until the rice is tender and has absorbed the liquid fully. Do not lift the lid during this time to maintain steam and ensure even cooking.
6. Prepare the Cucumber Raita: While the biryani cooks, combine the grated cucumber (with the core removed) and 125g bio yogurt in a bowl. Stir in 2 tablespoons of chopped mint to create a cooling raita accompaniment.
7. Finish and Serve: When the rice is cooked, gently stir in the chopped fresh coriander and toasted flaked almonds into the biryani for added freshness and crunch. Serve the biryani hot, accompanied by the cucumber raita and garnish with a few extra mint or coriander leaves.

Notes

• Use brown basmati rice for a nuttier flavor and higher fiber content.
• Ensure the porcini mushrooms are fully rehydrated before cooking to maximize their earthiness and depth of flavor.
• Adjust the quantity of chilli according to your spice tolerance.
• For a vegan version, substitute the bio yogurt with a dairy-free alternative.
• Toasting the flaked almonds enhances their crunch and adds nuttiness to the dish.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: butternut biryani, vegetarian biryani, brown basmati rice, porcini mushrooms, cucumber raita, healthy biryani, Indian-inspired vegetarian recipe