How To Make Butternut Biryani with Cucumber Raita
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Serves:
Ingredients
- 2 cups basmati rice
- 2 cups butternut squash, cubed
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 cup yogurt
- Salt to taste
- Fresh cilantro leaves, for garnish
- 2 tbsp ghee or vegetable oil
- For the cucumber raita:
- 1 cup plain yogurt
- 1 cucumber, grated
- 1/4 cup chopped cilantro
- 1/2 tsp cumin powder
- Salt to taste
Instructions
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Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
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Heat ghee or oil in a large pan over medium heat. Add cumin seeds and let them splutter.
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Add sliced onions, minced garlic, grated ginger, and green chilies. Saute until onions turn golden brown.
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Add butternut squash cubes, turmeric powder, red chili powder, and garam masala. Mix well and cook for 5 minutes.
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Add soaked and drained rice to the pan. Stir gently to coat rice with spices.
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Add yogurt and salt. Mix well. Then, add enough water to cover the rice by an inch.
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Bring the mixture to a boil. Reduce the heat to low, cover the pan, and let it simmer for 20 minutes or until the rice and butternut squash are cooked through.
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In the meantime, prepare the cucumber raita. In a bowl, combine yogurt, grated cucumber, chopped cilantro, cumin powder, and salt. Mix well.
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Once the biryani is cooked, remove from heat and let it rest for 5 minutes. Fluff the rice gently with a fork.
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Serve the butternut biryani hot, garnished with fresh cilantro leaves, and accompanied by cucumber raita.
Nutrition
- Calories : 400kcal
- Total Fat : 10g
- Saturated Fat : 4g
- Cholesterol : 15mg
- Sodium : 400mg
- Total Carbohydrates : 70g
- Dietary Fiber : 5g
- Sugar : 8g
- Protein : 10g
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