Spiced Mushroom Biryani Recipe - The Pesky Vegan

Name: Spiced Mushroom Biryani Recipe - The Pesky Vegan
Total time: 35 min
Ingredients: 3 tablespoons cooking oil, divided; 1 onion, chopped; 10 oz (300 g) portobello or flat cap mushrooms, cut into small bite-sized pieces; 3 garlic cloves, chopped; 1½ inch piece of ginger, chopped; 1 red chilli, sliced; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 1 teaspoon nigella seeds ((see notes)); 1 teaspoon garam masala; 1 teaspoon ground turmeric; 1 teaspoon smoked paprika; 1½ cups (270 g) basmati rice, rinsed/washed; 1x 14 oz (400 g) tin green lentils, drained and rinsed ((optional – see notes)); 2¾ cups (650 ml) boiled water or vegan stock ((see notes)); Salt to taste

thepeskyvegan.com

This delicious mushroom biryani combines meaty shrooms, lentils, aromatics, and spices for a one-pot rice dish that's vegan and gluten-free.

View full recipe on thepeskyvegan.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thepeskyvegan.com.

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Ingredients

3 tablespoons cooking oil, divided
1 onion, chopped
10 oz (300 g) portobello or flat cap mushrooms, cut into small bite-sized pieces
3 garlic cloves, chopped
1½ inch piece of ginger, chopped
1 red chilli, sliced
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon nigella seeds ((see notes))
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon smoked paprika
1½ cups (270 g) basmati rice, rinsed/washed
1x 14 oz (400 g) tin green lentils, drained and rinsed ((optional – see notes))
2¾ cups (650 ml) boiled water or vegan stock ((see notes))
Salt to taste