Tomato & Mushroom Biryani
Tomato & Mushroom Biryani is a delectable fusion that seamlessly marries the tanginess of tomatoes with the earthy richness of mushrooms, creating a symphony of flavours that tantalizes the taste buds and captivates the senses.
Ingredients
- 300 g basmati rice
- 250 g Portabellini mushrooms sliced
- 1 large onion sliced into half moons
- 2 cloves garlic minced
- 2 tbsp ginger grated
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp Kashmiri chilli powder
- 2 cinnamon sticks
- 4 cardamom pods
- Handful of fresh curry leaves
- 4 large tomatoes chopped
- 500 ml vegetable stock
- 250 g Portabellini mushrooms sliced
- 200 g cherry tomatoes quartered
- 2 tsp curry powder
- Double cream plain yoghurt, for serving
- Olive oil for cooking
- Salt and pepper to taste
Instructions
Method:
- Rinse basmati rice well.
- Soak for 10 minutes and then drain.
- Heat a generous drizzle of olive oil in a large saucepan with a lid.
- Add the onion and cook until soft.
- Add the garlic and ginger and cook until fragrant.
- Add the garam masala, turmeric, chilli powder, cinnamon, cardamom and curry leaves.
- Cook for a few minutes to bloom the spices.
- Add the diced tomato and cook until they begin to break down.
- Add the drained basmati rice and gently pour over the vegetable stock.
- Bring to a simmer and place the lid on the saucepan.
- Cook very gently for 15 minutes until the rice is tender and all the stock has been absorbed.
- While the rice is cooking, heat a large frying pan over medium-high heat.
- add a drizzle of olive oil and cook the Portabellinis until golden.
- Add the cherry tomatoes, curry leaves and curry powder.
- Cook briefly, tossing everything together until the tomatoes just begin to soften. Season well.
- Fluff the rice and spoon over the extra mushroom and tomato topping.
- Serve the biryani with yoghurt on the side and enjoy!