Lamb Squash Biryani With Cucumber Raita Recipes

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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.

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