Mushroom Biryani

Method

1. 1

   Prepare mushrooms: Clean 400g button mushrooms by wiping. Slice thickly. Marinate with half cup yogurt, 1 tsp red chilli powder, half tsp turmeric, 1 tsp biryani masala and salt for 30 minutes.

2. 2

   Fry onions: Slice 2 large onions. Fry in 3 tbsp oil until golden brown. Drain on paper.

3. 3

   Parboil basmati rice: Wash 2 cups basmati. Soak 20 minutes. Boil in salted water for 7 minutes. Drain at 70% cooked.

4. 4

   Cook mushroom base: In a heavy pot heat 2 tbsp oil. Add 2 chopped tomatoes and cook 6 minutes. Add marinated mushrooms — they cook quickly, about 5-6 minutes.

5. 5

   Layer biryani: Spread cooked mushrooms as base. Add parboiled rice on top.

6. 6

   Add garnishes: Add fried onions, 3 tbsp ghee, fresh mint and coriander.

7. 7

   Add saffron milk: Drizzle saffron milk over the rice.

8. 8

   Seal and dum cook: Cover tightly and cook on very low heat 20-25 minutes — mushrooms cook faster so less time needed.

9. 9

   Rest: Rest covered 8 minutes.

10. 10

    Serve: Mushroom biryani has a rich earthy flavour. Serve with raita and sliced onion.