Mushroom Biryani

This is the perfect meal, all in one dish – it takes a little while to prepare but is very simple and is well worth the cooking time. It took a few goes to get the right balance of grain to mushroom, and the right intensity of spices but I think I’ve nailed it now! See what you think 🙂


For the mushrooms you will need:

1kg sliced Mushrooms (I used a mix of portabellini and chestnut)

4 Tomatoes

2 white Onions

200g Natural or soya yoghurt

25g Fresh root ginger

6 Garlic cloves

1 fresh green Chilli

1 tsp Chilli powder

1 tsp Cumin seeds

1 1/2 tsp ground Cumin

3/4 tsp Tumeric

2 heaped tsp Garam Masala

Himalayan rock salt (to taste)

Coconut oil

2 heaped tsp tomato puree

60 ml Coconut milk

For the rice you will need:

400g Wild or brown basmati rice

3 black Cardamon pods

10 cloves

10 green Cardamon pods

10cm stick of Cinnamon

15 black Peppercorns

1 heaped tsp Fenugreek seeds

large handful of fresh Mint leaves

large handful of fresh Coriander leaves

pinch of Saffron strands

3 tbsp Coconut milk

handful of roasted Cashew nuts to dress

First wash the rice and then leave it to soak while you start preparing the mushroom part of the dish. Chop the tomatoes in to quarters and pop in to a blender along with the yoghurt. Blitz until smooth. Heat the coconut oil in a large pan, add the cumin seeds and allow to pop, then add the onions. Cook the onions until they are golden then add the ginger, chilli and garlic (all finely chopped or grated). Cook through for a minute or two, being careful not to let anything burn. Add the tomato and yoghurt mixture, all the rest of the spices and the salt. Stir well and then allow to cook down until it thickens. You want to see it releasing oil back in to the pan, once it does this cook for another couple of minutes. It will become darker in colour.


Chop the mushrooms into slices and add to the pan. Cook for 3 minutes to let the mushrooms release their water, then cover the pan with a lid and cook for a further 2 minutes or so. Stir and add 50 – 100ml of water. Bring it to the boil and then cover and simmer for approx 10 minutes. Stir in the tomato puree and coconut milk. The sauce should be quite thick, cook for a little longer if it’s not quite there.

Take the 3 tbsp coconut milk and heat it in the microwave or pan, add the saffron and leave to soak for 30 minutes.

For the rice, first heat some more coconut oil in a large pan. Add all the whole spices and cook for a minute. Add the drained rice and stir for a minute. Then add double the amount of water and bring to the boil. Cover and cook until tender.


Finally to put it all together! Preheat the oven to 220 C. Put half the rice in to the bottom of a baking dish, then add the mushroom mixture. Spread the mint and coriander leaves over the top and then add the rest of the rice. Pour the saffron-milk mixture over the top. Cover with foil and pop in the oven for 30 minutes. Remove from the oven and sprinkle the roasted cashew nuts over the top and serve!


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