Name: Mushroom biriyani with coriander chutney
Total time: 4800 s
Yield: 4
Ingredients: 4 portobello mushroom; 300 gram basmati rice; 50 gram unsalted butter; 1 onion; 2 teaspoon ground cumin; 2 teaspoon turmeric; 2 bay leaf; 6 cardamom pod; 1 cinnamon stick; 850 millilitre vegetable stock; 1 bunch coriander; 1 green chilli; 50 gram salted peanuts; 1 lemon; 80 millilitre rapeseed oil; 1/2 red onion; 1 red onion; 1 lemon

Step 1

Heat 1 tbsp olive oil in a non-stick frying pan over a high heat. Add the M&S British portobello mushrooms (4) and fry on each side for 2-3 minutes, until golden brown. Set aside.

Step 2

Tip the Collection aged basmati rice (300 g) into a sieve and wash it under cold water for 5 minutes, massaging it to remove any excess starch.

Step 3

Put the onion (1) into a bowl with the lemon juice (1) and a good pinch of salt, then set aside for at least 30 minutes.

Step 4

Heat the butter (50 g) in a lidded saucepan. Add the onion (1) and a pinch of salt and fry over a medium heat for 20 minutes, or until golden and caramelised. Add the cumin (4 g) and turmeric (4 g) and cook for 1 minute. Stir through the bay leaves (2) , cardamom pods (6) , cinnamon stick (1) , rice and stock (850 mL) . Season well and top with the mushrooms.

Step 5

Place a tight-fitting lid onto the pan and bring to the boil. Reduce to a simmer and cook for 5 minutes. Turn off the heat and leave to rest, covered, for 10 minutes.

Step 6

To make the chutney, blitz the coriander (1 bunch) , chilli (1) , peanuts (50 g) , lemon juice (1) and oil (80 mL) with some salt, then stir through the onion (1/2) . Spoon the chutney over the biryani, and serve alongside the pickled onions.

Mushroom biriyani with coriander chutney

RECIPE

Ingredients

For the chutney

For the quick pickled onions

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