Mushroom & Spinach Biryani

Here's a delightful recipe for Mushroom & Spinach Biryani:

Ingredients:

• 1 1/2 cups basmati rice, soaked for 30 minutes and drained
• 2 tablespoons oil or ghee
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup plain yogurt
• 1 teaspoon cumin seeds
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 cups mushrooms, sliced
• 2 cups spinach leaves, washed and chopped
• Fresh coriander leaves, chopped for garnish
• Fresh mint leaves, chopped for garnish (optional)
• Fried onions (optional, for garnish)
• Saffron strands soaked in warm milk (optional, for color and flavor)

Instructions:

1. Cook the Rice:

   • Boil the soaked rice in plenty of water until it’s 70-80% cooked. Drain and set aside.

2. Sautéing Spices:

   • In a large, heavy-bottomed pot or deep pan, heat oil or ghee over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.

3. Cooking Onions:

   • Add sliced onions and sauté until they turn golden brown.

4. Adding Tomatoes:

   • Add chopped tomatoes and cook until they become soft and mushy.

5. Adding Spices:

   • Add ginger-garlic paste, turmeric powder, red chili powder, ground coriander, ground cumin, garam masala, and salt. Cook for a few minutes until the spices are well combined and fragrant.

6. Cooking Mushrooms:

   • Add the sliced mushrooms to the pot and cook for about 5-7 minutes, stirring occasionally, until they are tender and release their moisture.

7. Adding Spinach:

   • Add the chopped spinach and cook until it wilts and blends with the mushrooms, about 2-3 minutes.

8. Adding Yogurt:

   • Stir in the yogurt and cook for another 2-3 minutes.

9. Layering Rice and Vegetables:

   • Spread half of the partially cooked rice evenly over the vegetable mixture in the pot. Spread the remaining rice over the vegetables.

10. Adding Water:

    • Pour 1 cup of water (adjust as needed based on rice quantity). Ensure that the water level is just below the rice surface. Bring to a boil.

11. Simmering:

    • Reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for about 20 minutes, or until the rice and vegetables are fully cooked and tender. Ensure the rice absorbs all the moisture.

12. Resting:

    • Once done, remove from heat and let it rest, covered, for 10 minutes to allow flavors to meld.

13. Garnish and Serve:

    • Garnish with fresh chopped coriander leaves, mint leaves (if using), fried onions (if using), and saffron-soaked milk (if using) for added flavor and color. Serve hot with raita and salad on the side.

Tips:

• You can add a handful of fried cashews and raisins for added texture and flavor.
• Adjust the spice levels according to your taste preferences.
• Ensure the rice-to-water ratio is appropriate to avoid overcooking or undercooking the rice.
• For extra fragrance, you can add a few drops of rose water or kewra water to the biryani.

Enjoy your Mushroom & Spinach Biryani!