Ingredients:

• Oyster mushrooms – 200 g (Dhingri), sliced

• Basmati rice – 1½ cups (Chawal)

• Onion – 2 large (Pyaz), sliced

• Tomato – 2 medium (Tamatar), chopped

• Ginger-garlic paste – 1 tbsp (Adrak-lehsun paste)

• Green chili – 2, slit (Hari mirch)

• Yogurt – ½ cup (Dahi; use vegan curd for vegan)

• Whole spices – 1 bay leaf (Tej patta), 4 cloves (Laung), 2 cardamoms (Elaichi), 1 cinnamon stick (Dalchini)

• Biryani masala – 2 tsp

• Oil/ghee – 3 tbsp (use vegan butter/oil for vegan)

• Mint leaves – ¼ cup (Pudina)

• Coriander leaves – ¼ cup (Dhaniya)

• Saffron – few strands soaked in warm milk (optional; use almond milk for vegan)

• Salt – to taste

Method:

• Wash and soak rice for 30 mins. Cook the rice until 70% done, then drain and set aside.

• Heat oil/ghee in a kadhai and fry the sliced onions until golden. Remove half for garnish.

• In the remaining onions, add ginger-garlic paste, chili, and tomatoes. Cook till mushy.

• Add yogurt, biryani masala, and mushrooms. Cook till mushrooms soften and masala thickens.

• In a heavy-bottom pan, layer rice and mushroom masala alternately. Top with mint, coriander, fried onions, and saffron milk.

• Cover with a tight lid, cook on low flame (dum) for 20 minutes. Fluff gently and serve with raita.

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