Smoked Mushroom Biryani

Ingredients

For the Mushroom Masala

• 300 g Button mushrooms
• 2 Onions, thinly sliced
• 1 Tomato, chopped
• 1 tbsp Ginger-garlic paste
• 1 Green chilli, slit
• 3 tbsp Yogurt
• 1 tbsp Kasuri methi, crushed
• ½ tsp Turmeric
• 1 tsp Red chilli powder
• 1 tsp Coriander powder
• 1 tsp Garam masala
• ½ tsp Black pepper
• ½ tsp MSG
• to taste Salt
• 2 tbsp Ghee
• 2 tbsp Oil

For the Rice

• 1½ cups Basmati rice
• 1 Bay leaf
• 3 Green cardamom
• 4 Cloves
• 1 Small cinnamon stick
• to taste Salt

Other Ingredients

• 2 tbsp Fresh coriander, chopped
• 2 tbsp Fresh mint, chopped
• a few (optional) Saffron strands soaked in warm milk
• as needed Fried onions
• 1 small piece Charcoal
• 1 tsp, for smoking Ghee

Method of Preparation

Chef Guntas Sethi

1. Prepare the Rice

   Soak the rice for 20–30 minutes. Boil with the whole spices and salt until 80–90% cooked. Drain and set aside.

2. Caramelise the Onions

   Caramelise the onions in ghee and oil until dark golden. Reserve half for garnish.

3. Prepare the Biryani Masala

   Add ginger-garlic paste and green chilli to the pan and sauté. Add mushrooms and sear until they release their moisture. Stir in turmeric, red chilli powder, coriander powder, black pepper and MSG. Add the tomato and cook down. Fold in yogurt, kasuri methi and salt. Finish with garam masala, coriander and mint.

4. Layer the Biryani

   Layer half the masala in a heavy pot, followed by half the rice. Drizzle with saffron milk and add fried onions. Repeat the layers. Place a small bowl containing hot charcoal on top, pour ghee over the charcoal and cover tightly to trap the smoke for 7–10 minutes. Seal the lid and cook on low heat for 15–20 minutes. Rest, fluff and serve.