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.