VEGAN Mushroom Biryani

**Author - Alee Venkatesh **
My VEGAN version of Mushroom Biryani by using plant based products (coconut milk, soy milk and extra virgin olive oil), not dairy products (ghee, butter, yogurt)


Plant based products


Mushrooms  are Low in calories and sodium and are a source of several vitamins.  Mushrooms love the heat. They release more vitamins and nutrients when cooked.  They also contain many B-complex vitamins, which help fuel the body by breaking down proteins, fats and carbohydrates. Mushrooms contain vitamin D, which can help improve overall mood. Use raw mushrooms in a salad or with dip instead of chips.  



INGREDIENTS & METHOD

  • 2 cup Basmati rice
  • 350 gms mushrooms sliced
  • 1 each - red onion & tomato - sliced
  • Fresh chilli to taste
  • ginger & garlic to taste
  • salt to taste
  • 1-2 tsps. lemon juice 
  • 1/2 tsp. turmeric powder
  • 1/4 cup extra virgin olive oil
  • 400 ml coconut milk 
  • 1/4 cup soy milk
  • 4-5 tablespoons home-made biryani masala powder (1 to 2 tsps each (approximately) - tej patta (bay leaf), coriander, cumin, mace, caraway seeds, fennel seeds, cardamom, clove, dry red chilli, nutmeg, star anise, black stone flower, cinnamon & black pepper corns - grinded into smooth powder
  • FOR GARNISHING - lightly toasted (in olive oil) - few cashews, almonds & pistachios

 

 
  • Wash & soak basmati rice in water for 20 minutes
  • In a pan or pressure cooker - heat (medium heat) extra virgin olive oil, fry chilli, ginger & garlic
  • Add onion and fry until golden brown
  • Add tomato and fry for few minutes 
  • Add turmeric powder, mushrooms and saute for few minutes (until mushrooms are tender)
  • Add coconut milk & soy milk - bring to boil
  • Add basmati rice, lemon juice, biryani masala powder & salt to taste, mix well to combine  -  cook rice until sort & fluffy
  • Remove from heat and serve hot with some sliced cucumber & tomato