Butternut Biryani with Cucumber Raita Recipe

Introduction

Butternut biryani with cucumber raita is a flavorful vegetarian dish combining tender butternut squash and aromatic spices with nutty brown basmati rice. The cool cucumber raita balances the warm, spiced biryani, making it a perfect meal for any season.

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

Instructions

1. Step 1: Pour 425ml of boiling water over the dried porcini mushrooms and set them 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 for a few minutes to combine and coat the ingredients with the spices and oil.
4. Step 4: Sprinkle in the cumin seeds and ground coriander. Then add the soaked mushrooms along with their soaking water and the vegetable bouillon. Stir well to mix.
5. Step 5: Cover the pan with a lid and reduce the heat to simmer. Cook for 20 minutes or until the rice is tender and has absorbed the liquid.
6. Step 6: While the biryani cooks, prepare the cucumber raita by mixing the grated cucumber, bio yogurt, and chopped mint together in a bowl.
7. Step 7: When the rice is ready, gently fold in the chopped fresh coriander and toasted flaked almonds.
8. Step 8: Serve the biryani alongside the cucumber raita, garnished with a few extra mint or coriander leaves.

Tips & Variations

• If you prefer a spicier dish, leave the seeds in the red chilli or add a pinch of cayenne pepper.
• For a nuttier flavor, replace rapeseed oil with ghee or clarified butter.
• Try substituting butternut squash with sweet potato or pumpkin for a different twist.
• To make it vegan, use a plant-based yogurt in the raita.

Storage

Store leftover biryani and raita separately in airtight containers in the refrigerator for up to 3 days. Reheat the biryani gently on the stove or in a microwave until warmed through. Stir the raita before serving chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mushrooms instead of dried porcini?

Yes, fresh mushrooms can be used; however, soaking dried porcini adds an earthy flavor to the dish that is hard to replicate with fresh mushrooms alone.

Is it necessary to soak the mushrooms in boiling water?

Yes, soaking dried mushrooms in boiling water rehydrates them and creates a flavorful broth that enhances the biryani.

Butternut Biryani with Cucumber Raita Recipe

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★★★★★

4.7 from 79 reviews

• Author: Jack
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

This vibrant Butternut Biryani with Cucumber Raita is a wholesome, vegetarian dish combining fragrant spices, tender brown basmati rice, and sweet butternut squash, complemented by a refreshing cucumber and mint yogurt raita. It’s a nutritious, flavorful meal perfect for a comforting lunch or dinner.

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Ingredients

Scale 1x2x3x

Main Biryani 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

Cucumber Raita Ingredients

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

To Finish

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

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Instructions

1. Prepare Mushrooms: Pour 425ml boiling water over the dried porcini mushrooms and set aside to rehydrate and infuse the liquid with mushroom flavor.
2. Sauté Aromatics: Heat rapeseed oil in a non-stick pan over high heat. Add sliced onions, shredded garlic, chopped fresh ginger, and deseeded chopped red chilli. Stir-fry briefly until they begin to soften and release their aroma.
3. Add Rice and Butternut: Stir in the brown basmati rice and diced butternut squash. Cook for a few minutes while stirring to coat the rice and squash in the fragrant aromatics.
4. Incorporate Spices and Mushrooms: Add cumin seeds and ground coriander, stirring to combine. Pour in the mushrooms along with their soaking water, and add the vegetable bouillon. Mix well to integrate all ingredients.
5. Simmer: Cover the pan with a lid and reduce heat to allow the biryani to simmer gently for 20 minutes, or until the rice is tender and has absorbed the flavors.
6. Prepare Raita: While the biryani cooks, mix grated cucumber (with the core removed) with bio yogurt and chopped mint in a bowl to create a cooling cucumber raita.
7. Finish Biryani: Once cooked, stir chopped fresh coriander and toasted flaked almonds into the biryani for freshness and crunch.
8. Serve: Serve the fragrant butternut biryani hot, accompanied by a bowl of cucumber raita and garnished with a few extra mint or coriander leaves for brightness.

Notes

• Brown basmati rice is used for added fiber and a nuttier flavor; rinse before cooking if preferred for improved texture.
• Soaking dried porcini mushrooms enhances their earthy flavor; reserve soaking water for cooking to intensify taste.
• The raita balances the biryani’s spices with its creamy and cool profile.
• For a vegan option, substitute yogurt with plant-based yogurt and ensure the vegetable bouillon is vegan-friendly.
• Adjust chilli quantity to your heat preference.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian

Keywords: Butternut biryani, vegetarian biryani, cucumber raita, healthy biryani, Indian rice dish, brown basmati rice, porcini mushrooms, butternut squash recipe, vegetarian Indian recipes