Butternut squash and mushroom curry with raita on plate with fork

Butternut biryani with cucumber raita

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(34 ratings)

Prep: 15 mins Cook: 30 mins


Serves 2

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal499
  • fat17g
  • saturates2g
  • carbs64g
  • sugars20g
  • fibre10g
  • protein16g
  • salt0.3g


  • 20g dried porcini mushrooms, roughly chopped
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 onions, sliced (160g)



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, shredded
  • 1 tbsp chopped fresh ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • one third of a pack fresh coriander, chopped
  • 25g toasted flaked almonds


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

  2. 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. 

  3. 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.

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Comments, questions and tips

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3rd Jan, 2020
This is just wrong! Porcini mushrooms in biriani with Indian spices - horrible. They just didn’t go in the recipe. I’d leave them out and just add the water, or maybe use fresh mushrooms
Amy Bright's picture
Amy Bright
7th Nov, 2019
Absolute disaster. Not sure where it went wrong but it did.
Swells6's picture
21st May, 2019
Delicious recipe, family and friends loved it....added a few extra teaspoons of spices, but this is one of those dishes where you can easily adapt it to your taste....also used chestnut mushrooms instead of dried!
23rd Apr, 2019
Lovely! First time doing a biryani. I did take a few shortcuts for midweek though! Bought a pre-prepared pack of squash and bunged in the oven for 30 mins before starting the frying. Used fresh mushrooms not dried, and added these in towards the end of the frying. Also bought a jar of raita and served with sliced cucumber - sure not as nice as homemade though! We like spice, so doubled chilli, kept a few seeds and added a sprinkling of cayenne. Used white basmati rice which cooked really quickly and seemed the right amount of water. Worth a go!
22nd Feb, 2019
This is fab. Super flavours and textures. The raita went perfectly with it. I used white basmati rather than brown as I have to be careful with fibre. It’s a keeper.
Gustavo Berumen's picture
Gustavo Berumen
14th Sep, 2018
A great recipe everyone should give a try. The dish has an amazing taste, and the flavours of different ingredients come to your mouth with every bite. The final result made feel proud of my cooking skills
22nd Aug, 2018
Really fresh and delious. Will be a regular :0)
15th Feb, 2018
I'm not sure where I went wrong, but this took forever to cook. The rice just stayed crunchy for about an hour, even though I had it on high heat. Taste was ok, nothing too exciting, although at the end of an hour+ on a weeknight, not much would be!
15th Feb, 2018
I actually gave this 2 stars, not sure why it's showing one.
Frantic Flapjack
15th Feb, 2018
This was excellent. It was fresh tasting and the cucumber raita went very well with it. I baked the squash in the oven for 20 minutes before adding to the curry as I was concerned it wouldn't cook in the allotted time. I used fresh mushrooms instead of dried. Some previous comments said there was too much liquid but I found it was just right. I did use quick cook white basmati rice though so I don't know if that made any difference.


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27th Jan, 2020
Really not impressed with this recipe. I added chicken and used normal button mushrooms. The rice took a lot longer than the recipe states, and I added about 250ml-300ml of stock (bouillon) instead as the 1tsp is silly. I recommend cooking the rice separately and stir it in near the end - use basmati or jasmine instead - and use about 250ml of stock/water. Also don't use frozen butternut squash as it disappears into nothing! Also fry the spices before the rice. Diced chicken thighs is a delicious addition, though.
Kerryfantastic's picture
3rd Jul, 2019
Enjoyed by family, but I may par cook the rice next time as some crunchy bits got left in the dish.
10th Jan, 2018
I'd second being careful how much water is included. Add half the amount and then add more as/if needed.
4th Jan, 2018
I'd exercise a bit of caution with this; I doubled up the recipe so there were extras/leftovers and it was quite a sloppy consistency - not really what I expected for a biryani (or what expected from the picture!) The only thing we did differently was fresh mushrooms rather than dried. Maybe adding the stock/water gradually would help? Textures are really lovely and diverse (shame about the watery rice) - the mushrooms (we used shiitake), butternut squash and almonds worked really well. I was worried it was bland but my SO loved it! Will be trying again with less water...
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