Mushroom Dum Biryani (Vegan)

A one pot dish made with fluffy basmati rice, meaty mushrooms marinated in vegan yogurt and a melange of spices and herbs, this mushroom biryani is a celebration of flavors!

“Dum” is formed while slow cooking the rice in a tightly sealed pot, which doesn’t allow the steam to escape, causing all the nutrients and aroma to cook deep into the biryani.

It’s balanced flavours and vibrant colours are what makes every bite truly exquisite!

INGREDIENTS:-

• 1 cup basmati rice
• 200g mushrooms, rinsed and roughly chopped
• 1 cup coriander leaves, finely chopped
• 3 tomatoes, finely chopped
• 3 onions, finely chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp cumin seeds
• 1 pinch turmeric powder
• Salt to taste
• 1 tsp dried fenugreek leaves (kasurimethi)
• 4 cloves
• 3 cinnamon sticks (1 inch each)
• 3 cardamoms
• 1/2 tsp fennel seeds
• 2 bay leaves
• 1 star anise
• 3 tbsp vegetable oil
• 1 cup vegan yogurt or coconut cream
• 2 tbsp cashew nuts

INSTRUCTIONS: –

1. Soak basmati rice for 20 minutes. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add cumin seeds, cloves, cinnamon, bay leaves, star anise, fennel seeds and onion. Sauté until the onions turn golden-brown.
3. Add tomatoes and ginger-garlic paste. Sauté for 5 minutes before adding chilli powder, garam masala, turmeric powder, coriander powder and salt.
4. Stir in the fenugreek leaves and sauté for 1-2 minutes.
5. Add the mushrooms, cashew nuts and yogurt. Sauté for 2-3 minutes.
6. Add the soaked rice and stir-fry for a minute before adding in 1 1/2 cup of water. Stir well.
7. Bring to a boil and let it cook for 5 minutes or until the mixture thickens to a gravy consistency.
8. Add coriander and mint leaves and mix well.
9. Cover with a lid, reduce to low heat and let it cook for 20 minutes.
10. Remove from heat and let it sit with the lid on for another 15 minutes.
11. Remove the lid and serve hot.