Mushroom Biryani

Rice

• 200g basmati rice

Masala

• 2 to 3 tbsp oil
• 1 tsp cumin
• 1 tsp fennel
• 3cm piece of cassia bark
• 2 cloves
• 3 green cardamoms
• 2 strands of mace
• 1 bay leaf
• 1 star anise
• 10 curry leaves
• 1 onion, finely chopped
• 6 cloves of garlic, crushed in a mortar-pestle
• 7cm ginger, crushed in a mortar-pestle
• 1 or 2 green chillies, finely chopped
• 1 tomato, finely chopped
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• ½ tsp garam masala powder
• 1 tsp coriander powder
• ¼ tsp black pepper
• 1 tsp salt
• 250g chestnut mushrooms, cut into chunks
• Handful mint leaves, chopped
• Handful coriander leaves, chopped

Method

Rice

1. Rinse basmati rice in running water till the water runs clear of starch. Soak the rice in enough water to cover it and leave for 30 minutes. Then, drain the rice and keep aside.

Mushroom Masala

1. Heat oil in a deep pan, then add all the whole spices - fennel, cumin, cloves, bay leaf, cassia, green cardamoms, star anise and mace.
2. Stir in the curry leaves and fry the spices until fragrant for a few seconds, then add chopped onions and saute until they are translucent.
3. Add the minced ginger, garlic and green chillies and cook until the garlic cooks through.
4. Add the chopped tomatoes and saute for about 10 minutes. 
5. Add the coriander powder, turmeric powder, garam masala powder, red chilli powder, black pepper and salt.
6. Once fragrant and the tomatoes have broken down into the masala, add the mushrooms and half of mint and coriander leaves. Cook on a low heat for 6 to 8 minutes.
7. Stir and add about 200ml of hot water. Bring the mixture to a simmer.
8. Add the rice and the remaining mint and coriander and stir through. Season with salt.
9. Reduce the heat and cover the pan with a lid. Cook for 10 minutes.
10. Once the water has been absorbed, check the rice is cooked. If it still has a bite, you can add a little more water and leave to cook with the lid on for a little longer.
11. Once the rice is cooked through, allow the rice to sit for 5 minutes.
12. Remove the lid and fluff the rice.

Served with

Delicious with a lentil dhal.