Mushroom Biryani (Vegan)

• 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

1. 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.
2. Add garlic + ginger. Fry until fragrant.
3. Add mushrooms. Saute for 5 mins.
4. Add chilli powder + turmeric powder + garam masala + coriander powder. Mix well to coat mushroom pieces. Fry for 1 min.
5. Add crushed fried onions. Mix well. Fry for 1 min.
6. Add coconut milk. Simmer on low for 5 mins.
7. 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.
   
8. In a pot, add all the rice ingredients + water. Bring to boil. Cook until it’s half done. Drain.
9. In a pot, start your first layer with half the mushroom curry.
10. Second layer is half the rice. Sprinkle half the saffron water, followed by half the fried onions.
11. Repeat with remaining mushroom curry as the third layer.
12. Final layer is again rice, saffron water, fried onions.
13. Close the lid. Put on low heat for 10 mins.
14. Turn off the heat. Leave to sit, with the lid on, for another 15 mins.
15. Serve hot.