Adadpted from this recipe: http://www.vegrecipesofindia.com/mushroom-biryani-dum-mushroom-biryani
Serves: 2
For rice:
- 1 cup Basmati rice, washed 3 times, and soak in water for 20 mins
- 1 Bay leaf
- 1 inch Cinnamon stick
- 3 Green cardamom
- 2 pieces Mace
- 2 tsp Salt
For mushroom curry:
- 200 g small white mushrooms, quartered
- 1 inch Cinnamon stick
- 1 tsp Black cumin (shah jeera)
- 4 Black peppercorns
- 3 Green cardamom
- 1 Bay leaf
- 2 pieces Mace
- 1 Tbsp Garlic, minced
- 1 Tbsp Ginger, minced
- 200 ml Coconut milk
- 1-2 tsp Red chilli powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Garam masala
- 1 tsp Coriander powder
- 1/2 cup Fried onions, crushed
- 4 Tbsp Oil
For layering:
- 4 Tbsp Fried onions
- A pinch of saffron, soaked in 2 Tbsp hot water
How to put this together:
- Start by making the mushroom curry : heat oil in a pan on medium heat. Add cinnamons tick + black cumin + peppercorns + cardamom + bay leaf + mace. Fry until fragrant.
- Add garlic + ginger. Fry until fragrant.
- Add mushrooms. Saute for 5 mins.
- Add chilli powder + turmeric powder + garam masala + coriander powder. Mix well to coat mushroom pieces. Fry for 1 min.
- Add crushed fried onions. Mix well. Fry for 1 min.
- Add coconut milk. Simmer on low for 5 mins.
- Add 1/2 cup water. Taste & season with salt and more chilli to taste. Simmer on low for 10 mins, or until you get a thick gravy consistency.
- In a pot, add all the rice ingredients + water. Bring to boil. Cook until it’s half done. Drain.
- In a pot, start your first layer with half the mushroom curry.
- Second layer is half the rice. Sprinkle half the saffron water, followed by half the fried onions.
- Repeat with remaining mushroom curry as the third layer.
- Final layer is again rice, saffron water, fried onions.
- Close the lid. Put on low heat for 10 mins.
- Turn off the heat. Leave to sit, with the lid on, for another 15 mins.
- Serve hot.