Description
This hearty Lamb & Squash Biryani combines tender chunks of lean lamb with nutty brown basmati rice and sweet butternut squash, infused with warming spices and aromatic herbs. Served alongside a refreshing cucumber raita, this dish offers a balanced, flavorful one-pot meal that is both comforting and nutritious.
Ingredients
Scale
Lamb Marinade
- 4 lean lamb steaks (about 400g), trimmed of all fat, cut into chunks
- 2 garlic cloves, finely grated
- 2 tsp chopped fresh ginger
- 1 tsp ground coriander
Main Ingredients
- 4 tsp rapeseed oil, divided
- 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
- 500ml boiling water
Cucumber Raita
- 20cm length cucumber, grated
- 100ml bio yogurt
- 4 tbsp chopped mint, plus a few extra leaves for garnish
- Handful coriander, chopped (for garnish and mixing into biryani)
Instructions
- Marinate the Lamb: In a bowl, combine the lamb chunks with the grated garlic, 2 teaspoons of chopped ginger, and 1 teaspoon of ground coriander. Mix well to coat evenly and set aside to develop flavor.
- Sauté Aromatics and Start Rice: Heat 2 teaspoons of rapeseed oil in a non-stick pan over high heat. Add the sliced onions, remaining chopped ginger, and chopped red chillies. Stir-fry briefly until the onions start to soften, releasing their aroma.
- Add Rice and Squash: Stir in the brown basmati rice and diced butternut squash. Continue stirring for a few minutes to coat and lightly toast the grains, enhancing the nutty flavor.
- Incorporate Spices and Simmer: Add the cumin seeds, remaining ground coriander, and vegetable bouillon powder. Pour in 500ml of boiling water and stir to combine. Cover the pan with a lid and simmer gently for 20 minutes, allowing the rice and squash to cook through and absorb the spices.
- Prepare the Cucumber Raita: While the rice simmers, mix the grated cucumber with the bio yogurt and 4 tablespoons of chopped mint in a bowl. Chill half of the raita for serving later to keep it fresh and cool.
- Cook the Lamb: About 5 minutes before the rice is done, heat the remaining 2 teaspoons of rapeseed oil in a non-stick frying pan. Add the marinated lamb pieces and stir-fry for a few minutes until the lamb is browned on the outside but remains tender inside.
- Combine and Serve: Gently fold the cooked lamb and chopped coriander into the spiced rice and squash mixture. Serve the biryani hot, accompanied by the chilled cucumber raita, garnished with extra mint or coriander leaves for a fresh touch.
Notes
- Use lean lamb steaks trimmed of fat to keep the dish healthier and reduce cooking time.
- Brown basmati rice adds a nuttier flavor and higher fiber content compared to white basmati.
- If you prefer a spicier biryani, keep some chilli seeds or add extra chillies.
- To save time, prepare the raita ahead and chill in the refrigerator until serving.
- For a vegetarian version, substitute lamb with cubed firm tofu or chickpeas and increase the vegetable bouillon accordingly.
- Ensure the pan you use for simmering rice has a tight-fitting lid to avoid steam escaping and undercooked rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: lamb biryani, squash biryani, cucumber raita, brown basmati rice, Indian recipe, healthy biryani, one-pot meal, lean lamb, autumn recipes
