Butternut Biryani with Cucumber Raita

• dried porcini mushrooms↗20g g

  coarsely chopped

• rapeseed oil↗1 tbsp tbsp
• onion↗2

  chopped (160g)

• garlic cloves↗2

  grated

• fresh ginger, sliced↗1 tbsp tbsp
• red chili↗1

  seedless, sliced

• brown basmati rice↗85g g
• diced butternut squash160g g

  (prepared weight)

• cumin seeds↗1 tsp tsp
• ground coriander↗1 tsp tsp
• vegetable broth↗1 tsp tsp
• cucumber↗10cm length

  grated, seedless

• bio yogurt↗125g g
• mint, chopped↗2 tbsp tbsp

  plus a few leaves

• fresh corianderone third of a pack

  one third of a pack, chopped

• підсмажені пластинки мигдалю↗25g

Step-by-step instructions

1. 1

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

2. 2

   Heat the oil in a non‑stick pan. Add the onion, garlic, ginger and chili pepper and quickly sauté over high heat until they begin to soften. Add the rice and squash and stir for a few minutes. Add the cumin seeds and ground coriander, then stir in the mushrooms together with their water and the vegetable broth.

3. 3

   Cover the pan and simmer for 20 minutes until the rice is tender. Meanwhile, mix the cucumber and yogurt with mint to make the raita. When the rice is done, stir in the coriander and toasted almond slices, mix and serve with the raita and a few extra mint or coriander leaves.