Mushroom & Green Pea Biryani

طريقة التحضير

1. 1

   Marinate the mushrooms

   Whisk the yoghurt with garam masala, chilli powder, ginger-garlic paste and salt. Fold in the mushrooms and peas, and set aside to marinate for at least 20 minutes.

2. 2

   Par-cook the rice

   Rinse and soak the rice 20 minutes. Bring a large pot of salted water to the boil with the whole spices, add the drained rice, and cook 6–7 minutes until it is roughly 70% cooked. Drain and set aside.

3. 3

   Cook the mushroom masala

   Heat 2 tbsp ghee in a wide pan, add the marinated mushroom mixture, and cook over medium heat for 8–10 minutes until the mushrooms release their liquid and the masala thickens.

4. 4

   Layer the biryani

   In a heavy pot, spread half the mushroom masala, top with half the par-cooked rice, then repeat with the remaining masala and rice. Scatter over the fried onions, mint, coriander and saffron milk.

5. 5

   Seal and dum-cook

   Cover the pot tightly (seal the lid with dough or foil if it doesn’t fit snugly) and cook over very low heat for 20 minutes, allowing the flavours to steam through together.

6. 6

   Rest before serving

   Remove from heat and let the biryani rest, still sealed, for 10 minutes. Open at the table, folding the layers together gently as you serve.