Mushroom Biryani

I promised my flatmate I would give his Dutch pot used in several recipes credit. The pot was present from his grandmother who gave it to him when he started university, he graduates in a few months as a medical doctor I wish him all the best. This is a big thank you to his grandmother and him for the thoughtful gift and for the lovely meals it has cooked all these years.

This recipe is my token of gratitude to him

Ingredients

Mushrooms - I used button mushrooms.

Potato- sliced in a way you like

Onions- I love lots of onions in this dish so feel to add more if you like. 

Rice- Basmati rice would be the best rice for this recipe.

low fat yogurt 

Oil and 

Butter 

Spices- 

Salt 

Pepper 

Chili powder

Cumin powder

Cinnamon powder or stick

Nutmeg grated

Bay leaf powder or stick

Slice onions lengthways, follow the lines on the skin of the onion. Heat oil in a deep dish let it turn nice and hot throw in the onions and fry them till golden brown. Throw in the potatoes cook this for 2 minutes or so add water if they start sticking to the pan. 

Add sliced mushrooms throw in the spices add yogurt mix well. Let this simmer for 5 minutes add water only if you need it. 

Soak and wash the rice for 30 minutes drain and add to the dish pour in a little hot water. Don't mix the rice into the vegetables but let it sit on top add knobs of butter and cover the dish. I have used salted butter but if you have ghee (clarified butter) go ahead and use that. I have tired using a half butter half olive oil mix too and it has turned out nice. This rice needs some kind of fat to make it nice and fluffy.

Let this cook on the lowest setting for 15 minutes. Serve hot with yogurt and fried onions. 

This is what it looks like when cooked. The veggies settle at the bottom with the rice on top. bits of the rice mix with the stew some of it stays on top. 

PS: Add chopped mint to the yogurt dip for nicer accompaniment.