Mushroom Biriyani

It was in Phnom Penh that I had mushroom biriyani for the first time at the Masala Dosa Street Kitchen

Delicious, delightfully light. Back home in the Netherlands, I started experimenting to get the same taste. I only had one hint: coconut milk to  get the rice light and fluffy. This is my version after many experiments.

 Ingredients

o     225 gr. Basmati rice o    350 ml. water o   1 tablespoon sunflower oil or coconut oil o   1 bay leaf o   1 star anise o   2 black cardamoms o   ½ teaspoon cumin seed o   ½ teaspoon chili powder o   1 medium onion sliced thinly

o   1 teaspoon ginger paste o   1 teaspoon garlic paste o   1 or 2 green chilies, to taste o   1 teaspoon garam masala o   1 small strand mace o   200 gr. chestnut mushrooms o   200 gr. shitake o   165 ml. coconut milk o   2 tablespoons coriander, chopped o   Salt to taste

Directions

1. Wash the rice and soak in 350 ml water for 20 minutes.
2. Cut onions, make the ginger and garlic paste.
3. Slice the mushrooms.
4. Heat the oil.
5. Fry the bay leaf, star anise, cumin seed, cardamom.
6. Add onions and fry till slightly colored.
7. Add garlic and ginger paste.
8. Add mushroom and the other spices. Fry about 5 minutes.
9. Add coconut milk, stir well and bring to boil.
10. Add salt.
11. Add rice with water.
12. Bring to boil and simmer for about 12 minutes. Turn of the heat and rest for 10-15 minutes before serving.

Serving Tip:

Serve with vegan mint-cucumber raita and spinach.