Introduction

This lamb and squash biryani is a fragrant, comforting dish perfect for any night of the week. Combining tender lamb with sweet butternut squash and aromatic spices, it offers a delightful balance of flavors. Served with a refreshing cucumber raita, it’s a meal that’s both satisfying and easy to prepare.

The image shows a white textured plate with a dish of cooked beef chunks mixed with brown rice and orange carrot pieces, all topped with fresh green mint leaves. On one side of the plate, there is a creamy white sauce with visible green herb bits, also garnished with a mint leaf. A dark spoon lies on the plate’s edge. The plate is set on a white marbled surface and there is a small blue glass next to it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lean lamb steaks (about 400g), trimmed of all fat, cut into chunks

2 garlic cloves, finely grated

8 tsp chopped fresh ginger

3 tsp ground coriander

4 tsp rapeseed oil

4 onions, sliced

2 red chillies, deseeded and chopped

170g brown basmati rice

320g diced butternut squash

2 tsp cumin seeds

2 tsp vegetable bouillon powder

20cm length cucumber, grated

100ml bio yogurt

4 tbsp chopped mint, plus a few extra leaves

Handful coriander, chopped

Instructions

Step 1: In a bowl, mix the lamb chunks with the garlic, 2 teaspoons of chopped ginger, and 1 teaspoon of ground coriander. Set this mixture aside to marinate briefly.

Step 2: Heat 2 teaspoons of rapeseed oil in a non-stick pan over high heat. Add the sliced onions, the remaining chopped ginger, and the chopped red chillies. Stir-fry briefly until the onions start to soften.

Step 3: Add the brown basmati rice and diced butternut squash to the pan. Stir them over the heat for a few minutes to combine flavors.

Step 4: Sprinkle in the cumin seeds, remaining ground coriander, and vegetable bouillon powder. Stir well, then pour in 500ml of boiling water. Cover the pan and let it simmer gently for 20 minutes.

Step 5: While the rice simmers, prepare the cucumber raita by combining the grated cucumber, bio yogurt, and 4 tablespoons of chopped mint in a bowl. Chill half of this mixture for serving.

Step 6: About 5 minutes before the rice is ready, heat the remaining 2 teaspoons of rapeseed oil in a non-stick frying pan. Add the marinated lamb and stir-fry for a few minutes until browned but still tender.

Step 7: Toss the cooked lamb and chopped coriander into the spiced rice and squash mixture. Serve the biryani topped with a few extra mint or coriander leaves alongside the chilled cucumber raita.

Tips & Variations

For extra depth, toast the cumin seeds lightly before adding them to the rice.

You can substitute butternut squash with sweet potatoes or pumpkin if preferred.

If you like more heat, leave the red chillies with seeds or add a pinch of chili powder.

Using brown basmati rice gives a nutty flavor and chewy texture, but regular basmati can be used if preferred.

FAQs

Can I use a different type of meat?

Yes, chicken or beef can be used as alternatives. Adjust cooking times accordingly to ensure the meat is tender and fully cooked.

Is it possible to make this biryani vegetarian?

Absolutely. Omit the lamb and increase the quantity of squash or add other vegetables like peas or carrots. You may also add paneer for extra protein.