Garlic Mushroom Biryani

Prep:10minCook:50min

A traditional biryani is a complex and time-consuming dish, involving soaking and cooking rice, veggies and meat separately before layering up. We don’t always have the time to start from scratch, so we’ve simplified the process and created a delicious one-pot dish that couldn’t be easier!

Updated at: Sat, 30 Mar 2024 09:49:33 GMT

Ingredients

4 servings

For the Raita

150gfat-free natural yoghurt

0.5cucumber

peeled, deseeded and finely diced

10mint leaves

finely chopped

1 tspgranulated sweetener

Instructions

Step 1

First mix the raita ingredients in a small bowl, cover and refrigerate until later.

Step 2

Spray a large, heavy pan with a tight-fitting lid (a deep casserole dish is ideal) with low-calorie cooking spray and place over a medium heat. Add the onions and sauté for 8–10 minutes, until softened and lightly browned. Add the garlic, ginger, chilli, garam masala, ground coriander and cinnamon and cook for a further minute until fragrant, then stir in the tomato puree, coconut milk alternative and lemon juice. Add the mushrooms and cook for 3–4 minutes, then stir in half of the chopped coriander and mint. Reduce the heat to low.

Step 3

Give the rice a quick rinse, then add it to the pan on top of the mushrooms in an even layer. Do not stir.

Step 4

Scatter the cloves, cardamom, bay leaves and cinnamon stick on top of the rice, then pour over the stock. Sprinkle the turmeric over the rice and add the salt, then cover and cook over the lowest heat for 25 minutes. After 25 minutes most of the liquid should have been absorbed and the rice should be fluffy.

Step 5

Leave to stand, covered, for 10 minutes, then remove the lid and sprinkle the remaining mint and coriander over the top.

Step 6

Spoon into bowls, digging down deep to the bottom layer of mushrooms, and serve topped with raita and lemon wedges.