Name: Butternut biryani with cucumber raita
Prep time: 15 min
Cook time: 15 min
Yield: 2
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 -; one third of a pack fresh coriander, chopped -; 25g toasted flaked almonds -

Ingredients for - Butternut biryani with cucumber raita

1. 20g dried porcini mushrooms, roughly chopped

2. 1 tbsp rapeseed oil

3. 2 onions, sliced (160g)

4. 2 garlic cloves, shredded

5. 1 tbsp chopped fresh ginger

6. 1 red chilli, deseeded and chopped

7. 85g brown basmati rice

8. 160g diced butternut squash (prepared weight)

9. 1 tsp cumin seeds

10. 1 tsp ground coriander

11. 1 tsp vegetable bouillon

12. 10cm length cucumber, grated, core removed

13. 125g bio yogurt

14. 2 tbsp chopped mint, plus a few leaves

15. one third of a pack fresh coriander, chopped

16. 25g toasted flaked almonds

How to cook deliciously - Butternut biryani with cucumber raita

1 . Stage

Pour 425ml boiling water over the dried mushrooms and set aside.

2 . Stage

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.

3 . Stage

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.