Mushroom Biryani (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 cup Basmati rice
02 - 1 tablespoon Oil
03 - 1 tablespoon Ghee (add oil for vegan biryani)
04 - 1 Bay leaf
05 - 3 Cardamom pods
06 - 1 inch Cinnamon stick
07 - 1 teaspoon Cumin seeds
08 - 5 Cashews, halved
09 - 3 medium Onions, thinly sliced
10 - 1 inch Ginger, chopped
11 - 5 Garlic cloves, chopped
12 - 200g Mushroom, sliced (7 oz)
13 - ½ cup Yogurt
14 - ¼ teaspoon Turmeric powder
15 - 1 teaspoon Salt
16 - 1½ teaspoon Red chile powder
17 - 1½ teaspoon Garam masala powder
18 - 2 Tomatoes, chopped
19 - 2 to 3 Green chilies, slit
20 - 2 tablespoon Coriander leaves, chopped (more for garnish)
21 - 2 tablespoon Mint leaves, chopped (more for garnish)

# Instructions:

01 - Wash rice 2-3 times and soak for 30 minutes. Boil 3-4 cups water with salt, add rice, and cook until 80% done. Drain and set aside.
02 - Heat oil and ghee in pot. Add bay leaf, cardamom, cinnamon, cumin seeds, and cashews. Sauté for 1 minute.
03 - Add sliced onions, garlic, and ginger. Sauté for 5-6 minutes.
04 - Add sliced mushrooms and cook for 3 minutes.
05 - Add yogurt, turmeric, salt, chile powder, and garam masala. Cook for 1 minute.
06 - Add tomatoes, mint, coriander leaves, and green chilies. Cover and cook for 3 minutes.
07 - Add partially cooked rice and spread gently. Add fresh herbs on top and drizzle with ghee if desired.
08 - Cover and cook on low flame for 10-15 minutes until rice is completely cooked.
09 - Fluff rice and serve with raita.

# Notes:

01 - Can be made vegan with coconut cream instead of yogurt
02 - Multiple cooking methods available (stovetop, Instant Pot, pressure cooker)
03 - If rice is uncooked, add water and cook longer

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