Butternut Biryani With Cucumber Raita Recipes

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BUTTERNUT BIRYANI WITH CUCUMBER RAITA



Butternut biryani with cucumber raita image

Cook our healthy veggie curry using dried mushrooms, spices and butternut squash. It contains three of your 5-a-day along with calcium, iron and fibre

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 16

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

Steps:

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

Nutrition Facts : Calories 499 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 20 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium

LAMB & SQUASH BIRYANI WITH CUCUMBER RAITA



Lamb & squash biryani with cucumber raita image

Cook our healthy lamb curry with butternut squash for a tasty, filling dinner. It's low-calorie, rich in iron and provides three of your 5-a-day

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 15

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 coriander , chopped

Steps:

  • Mix the lamb with the garlic, 2 tsp chopped ginger and 1 tsp ground coriander and set aside.
  • Heat 2 tsp oil in a non-stick pan. Add the onions, the remaining ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir over the heat for a few mins. Tip in all the remaining spices, then stir in 500ml boiling water and the bouillon. Cover the pan and simmer for 20 mins.
  • Meanwhile, mix the cucumber, yogurt and mint together in a bowl to make a raita. Chill half for later.
  • About 5 mins before the rice is ready, heat the remaining oil in a non-stick frying pan, add the lamb and stir for a few mins until browned but still nice tender. Toss into the spiced rice with the coriander and serve with the raita and a few mint or coriander leaves on top.

Nutrition Facts : Calories 463 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium

MRS. AYYER'S VEGETABLE BIRYANI WITH TEMPERED ONION-CUCUMBER RAITA



Mrs. Ayyer's Vegetable Biryani with Tempered Onion-Cucumber Raita image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 20

1 large cucumber
1/4 cup plus 1 tablespoon ghee
1/2 teaspoon mustard seeds
1 cup plain yogurt
1 cup buttermilk
1/2 cup plus 3 tablespoons onions, finely diced
Coarse salt, to taste
1 cup carrots, 1/2-inch dice
1 cup coarsely chopped green beans
2 tablespoons fresh cayenne chile, minced
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons fresh lime juice
1 cup fresh peas
1 teaspoon saffron threads
1 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon ground tumeric
4 cups cooked basmati rice
1/2 cup toasted cashew nuts, chopped

Steps:

  • Peel seed, and cut the cucumber into 1/2-inch dice. Set aside. Heat 1 tablespoon of the ghee in a small saute pan over medium heat. Add the mustard seeds and saute for about 3 minutes, or until the seeds begin to pop. Remove immediately from the heat. Combine yogurt and buttermilk in a mixing bowl. Whisk in the mustard seeds and ghee. Fold in 1/2 cup of the onion and the reserved cucumber. Taste and adjust the seasoning with salt. Cover and refrigerate the raita until ready to use. Put the carrots and beans in a medium saucepan filled with rapidly boiling water and blanch for 30 seconds. Drain well and refresh under cold running water. Pat dry and set aside. Put the remaining 1/4 cup of ghee in a large saucepan over medium heat. Add the cayenne chile, garlic, ginger, and the remaining onion and saute for about 4 minutes, or until golden brown. Add the lime juice. Stir in the peas and the reserved carrots and beans and saute for 5 minutes. Stir in the saffron, cumin, garam masala, and turmeric and saute for 1 minute. Add the rice and continue to saute for an 5 additional minutes. Stir in the cashews and serve with a bowl of tempered onion-cucumber raita on the side.

CHICKEN BIRYANI WITH CUCUMBER RAITA



Chicken Biryani With Cucumber Raita image

This is a recipe for a delicious and authentic Chicken Biryani. I have combined and modified a few recipes to create this, and after trial and error I am very happy with it. There is a lot of preperation involved, but well worth the effort! Enjoy!

Provided by PrimalOrB

Categories     Chicken Breast

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 32

1/2 cup butter
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 large red onions, chopped finely
2 garlic cloves, chopped finely
2 teaspoons fresh gingerroot, grated
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1 teaspoon chili flakes
1 teaspoon ground cumin
1 teaspoon salt
1 medium tomatoes, peeled and cubed
3 teaspoons plain yogurt
3 teaspoons fresh mint leaves, finely chopped
1 cinnamon stick
4 chicken breasts, cut into cubes
1 large red onion, finely chopped
1/2 teaspoon ground cardamom
2 whole cloves
1 cinnamon stick
1/2 teaspoon ground ginger
1 cup basmati rice
2 cups chicken bouillon
1 teaspoon salt
1 cucumber, peeled and seeded, then chopped into chunks
2 small onions, finely chopped
2 garlic cloves, finely chopped
1/2 tablespoon fresh gingerroot, grated
2 tablespoons of fresh mint, finely chopped
3 tablespoons lemon juice
1 1/2 cups plain yogurt (at least 2%)

Steps:

  • To make the Raita, blend together the cucumber, onion, garlic, ginger, mint, and lemon juice. Pour the mixture into a bowl, and add yogurt. Stir together until smooth, and then refrigerate.
  • We want to create brown butter. Melt the butter in a saucepan over medium heat for ~15 minutes, stirring constantly, until the butter turns a light brown colour. Set aside.
  • In a large non-stick skilled, add 2/3 of the brown butter over medium heat. Add the potatoes and cook until browned, then remove and set aside.
  • Add the onion, garlic, and ginger and cook for 15-20 minutes, or until onion is very soft, stirring occasionally.
  • Add your ground chili, chili flakes, ground black pepper, ground turmeric, ground cumin, ground cardamom, salt, and tomatoes. Cook for 5-10 minutes stirring frequently.
  • Reduce heat to a low setting, and add yogurt, mint, and the cinnamon stick. Cook covered until ingredients are very soft and tomatoes mixed inches Stir occasionally, allow 30-45 minutes for this step. Add a small amount of water if the mixture is sticking to your skillet.
  • Wash rice and set aside to drain in a colander until needed.
  • Add the chicken breast cubes and mix in the sauce to coat it, then cover and cook for another 45 minutes, stirring occasionally.
  • In a large skillet or pot, heat the remaining browned butter, then add onion and cook until golden. Add ground cardamom, cloves, cinnamon stick, ground ginger, and rice (drained earlier) Mix until the rice is well coated.
  • Heat chicken bouillon and salt in a pot to boiling, then pour into the rice mixture, stirring well.
  • Add the chicken mixture and potatoes to the rice, and carefully mix together.
  • Heat to a boil, and then cover, turning heat to very low. Allow 20 minutes to cook rice.Serve immediately with Raita (Naan is also a good addition to the meal).

Nutrition Facts : Calories 578.1, Fat 28.1, SaturatedFat 14, Cholesterol 110.8, Sodium 1349.8, Carbohydrate 54.3, Fiber 5.8, Sugar 9.9, Protein 28.8

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Top Asked Questions

How to make Cucumber Raita biryani?
Cucumber raita is very very delicious, healthy and keeps the body cool during summer. To make this, all we need is fresh cucumber, roasted cumin powder, pepper powder and salt. Mint, coriander leaves, green chili or fresh ginger juice can also be used. Cucumbers help in digestion and brings down the heat in the biryani.
How to make cucumber raita with yogurt?
Whisk chilled yogurt in a large mixing bowl. Add chopped cucumber, green chilies, coriander leaves, mint leaves and salt. Mix all of them. Taste test and add more salt if needed. Drizzle cumin powder, ground black pepper & chaat masala (optional). Serve cucumber raita as a side in an Indian meal.
Which is the best Raita to serve with biryani?
Though there are many other kinds of raita like onion raita, mint raita and boondi raita, Cucumber raita is much preferred to go with a spicy biryani, especially during summers. Cucumbers are naturally cooling to the body, so a cucumber raita tones down the heat in your meal.
How do you make a delicious Raita recipe?
1 Add curd and salt to a mixing bowl. Whisk them until smooth with a fork. 2 Next add chopped cucumbers, onions, cumin powder, coriander leaves and green chilies. 3 Stir gently. Sprinkle cumin powder on top. 4 Serve raita with biryani , pulao or paratha. Alternative quantities provided in the recipe card are for 1x only, original recipe. ...

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