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 of coriander, chopped

Instructions

Step 1: Mix the lamb chunks with the grated garlic, 2 teaspoons of chopped ginger, and 1 teaspoon of ground coriander. Set 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 chopped chilli. Stir-fry briefly until the onions start to soften.

Step 3: Add the brown basmati rice and diced butternut squash to the pan. Stir for a few minutes to coat the rice and squash in the spices.

Step 4: Add the remaining ground coriander, cumin seeds, and vegetable bouillon powder. Pour in 500ml boiling water, cover, and simmer gently for 20 minutes until the rice and squash are tender.

Step 5: Meanwhile, prepare the cucumber raita by mixing the grated cucumber, yogurt, and 4 tablespoons of chopped mint in a bowl. Chill half the raita for serving later.

Step 6: About 5 minutes before the rice finishes cooking, heat the remaining 2 teaspoons of 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: Gently toss the cooked lamb into the spiced rice and squash mixture. Stir in the chopped coriander. Serve hot, accompanied by the chilled cucumber raita and garnished with extra mint or coriander leaves.

Tips & Variations

Use Greek yogurt instead of bio yogurt for a creamier raita with a tangier flavor.

Add a pinch of saffron to the boiling water for a richer color and subtle aroma.

For extra heat, keep some of the red chilli seeds or add a dash of cayenne pepper.

Substitute the lamb with chicken thighs for a lighter version of this biryani.

FAQs

Can I prepare this biryani ahead of time?

Yes, you can prepare the biryani up to the point before adding the lamb. Store the rice and squash mixture separately from the cooked lamb and raita. Combine and reheat before serving for best results.

What is the best rice to use for biryani?

Brown basmati rice is ideal for this recipe as it retains a chewy texture and nutty flavor. However, you can also use white basmati rice if you prefer a softer, lighter texture.