Healthy takeaway recipe for 2 people, takes only 30 mins; recipe has porcini mushrooms, rapeseed oil, onion, garlic cloves, ginger, red chilli, brown basmati rice, butternut squash, cumin seeds, ground coriander, vegetable bouillon, cucumber, bio yogurt, mint, coriander and flaked almond.
Butternut biryani with cucumber raita
Course: Healthy takeaway
Servings
2
servings
Prep time
15 mins
Ingredients
- Coriander: one third of a pack fresh coriander, chopped
- Red Chilli: 1 red chilli, deseeded and chopped
- Onion: 2 onions, sliced (160g)
- Mint: 2 tbsp chopped mint, plus a few leaves
- Garlic Cloves: 2 garlic cloves, shredded
- Cucumber: 10cm length cucumber, grated, core removed
- Butternut Squash: 160g diced butternut squash (prepared weight)
- Rapeseed Oil: 1 tbsp rapeseed oil
- Ginger: 1 tbsp chopped fresh ginger
- Vegetable Bouillon: 1 tsp vegetable bouillon
- Cumin Seeds: 1 tsp cumin seeds
- Ground Coriander: 1 tsp ground coriander
- Flaked Almond: 25g toasted flaked almonds
- Bio Yogurt: 125g bio yogurt
- Brown Basmati Rice: 85g brown basmati rice
- Porcini Mushrooms: 20g dried porcini mushrooms, roughly chopped
Directions
- Pour 425ml boiling water over the dried mushrooms and set aside.
- 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.
- 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.
