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Ingredients

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

RECIPE TIPS

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A star rating of 3.9 out of 5.51 ratings
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