Mint Biryani With Roasted Mushrooms

Ingredients

• 1 1/2 c (293 g) white or brown basmati or other long-grain rice
• 4 cloves garlic
• 4 pods green cardamom
• 1 cinnamon stick
• 3 c (700 mL) water for rice (3 3/4 c [887 mL] if using brown rice), 1/4 c [59 mL] water for mint paste
• 1 lb (454 g) white button mushrooms or crimini mushrooms (or a meatier mushroom like portabella or shiitake)
• 1/4 tsp (1.2 mL) turmeric
• 1/4 tsp (1.2 mL) red chili powder
• to taste iodized salt (optional) *optional
• 1 c (45 g) mint leaves, tightly packed (1 1/2 c [67.5 g] if using brown rice)
• 1 tbsp (15 mL) fresh ginger root
• 5 cloves garlic, minced
• 2 green chilies, minced
• 3 oz (85 g) soft tofu (can use soy yogurt as a substitute)
• 1 tbsp (15 mL) lemon juice
• 1/4 c (60 mL) water
• 1 medium onion, sliced
• 1 tomato, diced
• 3/4 tsp (3.7 mL) turmeric
• 1 tbsp (15 mL) garam masala