How To Make Lamb & Squash Biryani with Cucumber Raita
Serves:
Ingredients
- 1 lb lamb, diced
- 2 cups basmati rice
- 1 small butternut squash, peeled and diced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 tsp biryani masala powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- 2 bay leaves
- 4 cups chicken or vegetable broth
- 1 cup plain yogurt
- 1 cucumber, grated
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- Salt to taste
- Vegetable oil for cooking
Instructions
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Heat oil in a large pot over medium heat. Add the onions, garlic, and ginger. Cook until onions are translucent.
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Add the lamb and cook until browned on all sides.
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Add the biryani masala powder, turmeric powder, cumin powder, coriander powder, cinnamon stick, cardamom pods, cloves, and bay leaves. Stir well to coat the lamb with the spices.
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Add the rice and sauté for 2-3 minutes, until the rice is coated with the spices.
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Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.
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Meanwhile, preheat your oven to 400°F (200°C). Toss the diced butternut squash with salt and oil. Spread on a baking sheet and roast for 15-20 minutes or until tender and slightly caramelized.
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In a bowl, combine the grated cucumber, yogurt, mint, cilantro, and salt to taste. Mix well to make the cucumber raita.
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Once the rice is cooked, remove from heat and fluff with a fork. Gently fold in the roasted butternut squash.
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Serve the lamb and squash biryani hot, garnished with fresh mint and cilantro, alongside the cucumber raita.
Nutrition
- Calories : 540kcal
- Total Fat : 17g
- Saturated Fat : 7g
- Cholesterol : 100mg
- Sodium : 680mg
- Total Carbohydrates : 69g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 30g
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