Mushroom Biryani with Oyster Mushrooms

Mushroom Biryani with Fresh Oyster Mushrooms

A fragrant, layered biryani that showcases the meaty texture of fresh oyster mushrooms. This vegetarian version rivals any chicken biryani in flavour and satisfaction.

Ingredients (Serves 4)

Method

1. Parboil the rice: Bring a large pot of water to boil with salt, 1 bay leaf, and 2 cloves. Add soaked rice and cook until 70% done (grains should still have a slight bite). Drain and set aside.

2. Fry the onions: Heat ghee and oil in a heavy-bottomed pan. Fry sliced onions until deep golden brown (birista). Remove half and set aside for garnish.

3. Cook the mushrooms: To the remaining onions, add ginger-garlic paste and sauté for 1 minute. Add oyster mushrooms and cook on high heat for 3-4 minutes until slightly browned. Add tomatoes, turmeric, chilli powder, biryani masala, and salt. Cook for 5 minutes.

4. Add yogurt: Lower heat, stir in yogurt and cook for 2 minutes. Add half the mint and coriander.

5. Layer the biryani: Spread the mushroom masala evenly. Layer the parboiled rice on top. Drizzle saffron milk, scatter remaining mint, coriander, and fried onions. Dot with ghee.

6. Dum cook: Cover with a tight-fitting lid (seal with dough if needed). Cook on lowest heat for 20-25 minutes.

7. Serve: Gently mix layers while serving. Pair with raita and a squeeze of lemon.

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