Vegan mushroom biryani

This lamb biryani was always one of my favourite things to cook together.  I adore the chopping, stirring and just pottering about in the kitchen together, and since I gave up meat, I’ve really missed it.  We’ve tried it a couple of times with mushrooms, and various other bits (crumbled tempeh is good), and I’m now absolutely certain that this vegan mushroom biryani is as good as the meaty version (although it would probably upset some purists).  It’s just such delicious comfort food and there’s nothing nicer than a gorgeous bowlful topped with all the crispy onions, dried fruit and a dollop of coconut yoghurt.  It’s lovely for pottering about in the kitchen together on a Friday night, or if you’ve got friends coming over at the weekend, and if theres just the two of you, the leftovers are a bonus. So, to celebrate the start of Veganuary, here’s my vegan mushroom biryani.

Vegan mushroom biryani

Serves 4 generously

250g basmati rice
10g dried porcini mushrooms
1 large onion, finely chopped
Couple of punnets mushrooms, finely chopped
2 cloves garlic, finely chopped or crushed

For the spice mix:

1/2 tsp cumin
1 cinnamon stick
1 1/2 tbsp garam masala
1/2 tsp turmeric
1 tsp chilli

1 tbsp grated ginger (I keep mine in the freezer)
1/2 pack cooked chestnuts, crumbled
Bunch of fresh coriander
350ml vegetable stock (2 cubes)

4 tbsp coconut yoghurt (plus more to serve)

For the garnishes:

1 onion sliced
Salt

6 tbsp plant milk
1 pinch saffron

50g sultanas and/or a handful of dried apricots, chopped. Chopped pistachios look pretty too.

Step 1: preheat the oven to 180 degrees C/gas 4.  Rinse the rice, cover in cold water and leave to soak while you cook the mushroom mixture.  Pop the dried mushrooms in a little jug and cover with boiling water.

Step 2: In a nice big pot (it will need a well fitting lid), heat up some oil, then fry the onion until golden but not browned.  In separate saucepan, fry the chopped mushrooms with a sprinkle of salt until they’ve given up all their moisture and they’ve really darkened in colour and look kind of dry.

Step 3: add the mushrooms to the onion, then add in the garlic, cumin, cinnamon stick, garam masala, turmeric and chilli.  Fry for a few minutes – it will start to smell absolutely amazing.  Take the soaked dried mushrooms out of the stock (making sure you don’t tip it away), chop them and add them too along with the crumbled chestnuts.

Step 4: stir in the grated ginger, the coriander stalks and make the mushroom stock up to 350ml with boiling water, adding in a stock cube or two.   Pour this in, give it all a stir, pop on the lid and put into the oven for 20 minutes.

Step 5: meanwhile, heat the milk gently, take off the heat and add the pinch of saffron, then leave to steep

Step 6: sprinkle the sliced onion with salt, leave it for 10 minutes to draw out the liquid, then give it a good squeeze.  Pop some oil in a small frying pan and fry until really dark golden (but not burned!).  Set aside.

Fry the onions until golden and crispy

Step 7: drain the soaked rice, add to a pan of boiling salted water and cook for just five minutes.  Drain.

Step 8: when the timer goes off, stir the yoghurt through the mushroom mixture (this is optional but makes it really creamy and delicious).  Season to taste.

Step 9: spoon the rice over the mince, piling it into a mound. Put a hole through the centre with the clean handle of a wooden spoon, then drizzle over the saffron milk.  Cover and bake for 20 minutes, then if you can bear it, let it sit for a while before you serve it.

Step 10: to serve, mix it all together, then sprinkle with the sultanas, crispy onions and fresh coriander leaves, or whatever you’re using.  Pile into bowls and serve with extra coconut yoghurt.

Vegan mushroom biryani

The post Vegan mushroom biryani appeared first on HUNGRY BECKY.