If you want a meat-free biryani that feels just as tasty, mushrooms are a great substitute. This recipe keeps things traditional: parboiled whole-spice rice layered over a slow-cooked mushroom masala, then sealed and cooked on low heat so the steam ties the flavors together. Serve it warm with raita and a crisp pappadom for lunch or dinner!

INSTRUCTIONS:

  1. Add the chopped mushrooms and all the other ingredients for the marination to a bowl. Mix well until combined and keep aside to marinate for 30 minutes.
  2. Heat oil in a pan and add 1 sliced onion. Fry until it's crisp and golden and remove it from the pan. Keep the fried onions aside and add some more oil if the oil quality is low in the pan.
  3. Add the sliced onion, ginger-garlic paste and saute for 3-4 minutes. Add the chopped tomatoes, chillies and cook until the tomatoes get mushy. Add the marinated mushrooms with the spices and salt. Cook on medium low-flame until the mushrooms are well cooked (Stir frequently to avoid sticking). Add chopped coriander leaves and mix well.
  4. Add the peppercorns, cinnamon, mint leaves to a vessel filled with water and let it boil. Add the soaked basmati rice and boil until cooked. Drain off the water when it's done cooking.
  5. Layer the rice with the mushroom masala as shown. Top it with turmeric water, coriander leaves, fried onion, ghee and cook covered on low-flame for 15 mins. Open after 6-8 minutes and gently fluff the rice using a spatula. Serve with raitha and pappadom. Enjoy!

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Shop ingredients

Homegrown Organic Basmati Biryani Rice (1 kg)

Homegrown Organic Basmati Biryani Rice (1 kg)

Dhs. 21.00
Homegrown Organic Sunflower Oil

Homegrown Organic Sunflower Oil

Dhs. 25.00
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