- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serving: 2
Nutrition facts (per portion)
- Calories: 499
- Fat Content: 17g
- Saturated Fat Content: 2g
- Carbohydrate Content: 64g
- Sugar Content: 20g
- Fiber Content: 10g
- Protein Content: 16g
- Sodium Content: 0.3g
Butternut biryani with cucumber raita
- porcini-mushrooms - 20g dried porcini mushrooms, roughly chopped
- rapeseed-oil - 1 tbsp rapeseed oil
- onion - 2 onions, sliced (160g)
- garlic-cloves - 2 garlic cloves, shredded
- ginger - 1 tbsp chopped fresh ginger
- red-chilli - 1 red chilli, deseeded and chopped
- brown-basmati-rice - 85g brown basmati rice
- butternut-squash - 160g diced butternut squash (prepared weight)
- cumin-seeds - 1 tsp cumin seeds
- ground-coriander - 1 tsp ground coriander
- vegetable-bouillon - 1 tsp vegetable bouillon
- cucumber - 10cm length cucumber, grated, core removed
- bio-yogurt - 125g bio yogurt
- mint - 2 tbsp chopped mint, plus a few leaves
- coriander - one third of a pack fresh coriander, chopped
- flaked-almond - 25g toasted flaked almonds
- 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.
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.