Mushroom Biryani


  • Roughly 10 Mushrooms (any variety you like, size may vary but aim for about two handfuls)

  • 1 medium white onion

  • 4 cloves garlic

  • 1 inch ginger

  • 2 tsps salt

  • 1 handful green beans

  • ½  yellow bell pepper

  • 1 handful fresh tomatoes

  • 1 tsp chilli powder

  • 1 handful of fresh coriander

  • 1 tbsp turmeric powder

  • 1 tbsp curry powder

  • ½ tbsp garam masala

  • ½ tbsp cumin powder

  • 2 cups basmati rice

  • 1 handful of raisins/sultanas (optional)


  • Dice the onion and fry in 3 tbsps of vegetable oil until translucent

  • Mince the garlic and ginger and add to the pan, frying until fragrant

  • Add the diced mushrooms, bell pepper, tomatoes and green beans and cook until softened. If using raisins, add them too.

  • Add all the salt and spices

  • Wash and rinse the rice several times before adding to the pan and topping up with boiling water. You want the water to just cover the rice, then cover with a lid and simmer for about 20 minutes.

  • Keep checking on the rice, if it looks like it is drying out before the rice is cooked through, add a splash more water and stir through.

  • Once the rice is cooked, sprinkle the coriander, roughly chopped, over the top and serve in the pan