If yours is a mad house in the evenings like mine, you need food that is easy to prepare, tasty and fully flexible – suitable for reheating when someone comes in late or you all come home at different times.
This Biryana ticks all the boxes… make it ahead, the time it rests allows the flavours to develop. Reheat all together or in parts and you can always cook a chicken leg or grill some bacon for those who fancy some meat on the side.
Creamy Mushroom Biryani
Ingredients (serves 4 big helpings)
Mushrooms – 300 gms
Oil – 2 tbs
Onions – 4 sliced thinly
Basmati Rice – 2 cups
Coconut Milk – 1 cup
For the Marinade
Plain Yogurt – 1/2 cup
Garlic – 2 or 3 cloves minced
Red chilli powder – 1 tsp
Garam Masala – 1 tsp
Salt + Pepper to taste
Coriander leaves – handful, finely chopped
For the seasoning
Ghee – 2 tbsp
Mustard seeds – 1 tsp
Fennel seeds – 1 tsp
Add 2 tbsp oil to a large wok and fry the onions in it till brown and crispy.
Remove half the onions to a dish, add the mushrooms and marinade ingredients. Leave covered for 30 minutes.
Wash rice in 4 cups of water and leave to soak for 30 minutes.
Remove mushroom mix to plate, wash wok out.
In the wok add ghee and saute the seasoning for a couple of minutes. Add the plate of marinated mushrooms and cook for 5-7 minutes or till the mushrooms start shrinking. Mix in the coconut milk and let it cook for another 3-4 minutes.
Drain the rice(reserve the water) and mix in carefully. Add in salt and pepper. Add the water in which the rice was soaked and bring to boil. Cover with a lid and cook for 15 minutes.
The water should be fully absorbed by now – leave it undisturbed for another 15 minutes. Fluff up and serve with the rest of the fried onions.
I leave the wok to go cold and then re-heat as the family need (it’s like having a running buffet!!). Take a portion off and reheat in a smaller saucepan. Fluff the rice with a fork, mix lovingly with a few of the fried onions and serve with a smile!