Mushroom Biryani

veganricha.com

Suzanne Riome

Enjoying a primarily plant-based lifestyle

1 ⅓ cup ( 250 g) white basmati rice , wash really well and soak for at least 15 minutes

subheading: For the spices and onion:

2 teaspoons oil

½ teaspoon cumin seeds

2 bay leaves

3 cloves

3 green cardamom pods, slightly opened

1 cinnamon stick

1 black cardamom. slightly opened, optional

3 tablespoons cashews

1 medium onion, thinly sliced or 1 ½ cup thinly sliced red onion

subheading: For the mushrooms:

1 tablespoon ginger garlic paste

½ teaspoon turmeric

1 ½ teaspoon Kashmiri chili powder or use paprika

1 ½ teaspoons garam masala, use less or more to preference

¾ teaspoon salt divided

8 to 10 ounces ( 230 g) of sliced mushrooms, ¼ inch thick slices or quartered, use white or cremini or a mix

1 ½ cups ( 355 ml) water

¼ cup chopped cilantro

2 tablespoons chopped mint , optional

¼ cup ( 60 ml) non dairy yogurt or use coconut cream or cashew cream

For garnish: lemon juice and pepper flakes

Directions at veganricha.com

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