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The Citizen

Recipe of the day: Tomato and mushroom biryani

This biryani is not just a meal; it's a celebration of textures and aromas. Tomato and mushroom biryani is a delectable fusion that seamlessly marries the tanginess of tomatoes with the earthy richness of the mushrooms, creating a symphony of flavours that tantalises the taste buds and captivates the senses. Each bite reveals layers of complexity, where the succulent tomatoes provide a refreshing zing, while the mushrooms add depth and umami. This biryani is not just a meal; it's a celebration of textures and aromas, making it a perfect dish for any occasion, whether a family gathering or a special dinner party. The colourful presentation, highlighted by the reds and earthy tones of the ingredients, makes it as visually appealing as it is delicious. Perfectly spiced and easy to prepare, tomato and mushroom biryani is sure to become a favourite for both vegetarians and non-vegetarians alike, leaving everyone craving more of this delightful dish. Prep Time: 30 minutes Cook Time: 35 minutes Serves: 6 ALSO READ: Starlink making strides in transforming broadband access — Report Ingredients 300 g basmati rice 250 g Portabellini mushrooms, sliced 1 large onion sliced into half moons 2 cloves of garlic, minced 2 tbsp ginger, grated 1 tbsp garam masala 1 tsp ground turmeric 1 tsp Kashmiri chilli powder 2 cinnamon sticks 4 cardamom pods Handful of fresh curry leaves 4 large tomatoes chopped 500 ml vegetable stock 250 g Portabellini mushrooms sliced 200 g cherry tomatoes, quartered 2 tsp curry powder Double cream plain yoghurt, for serving Olive oil for cooking Salt and pepper to taste Instructions Method: Rinse basmati rice well. Soak for 10 minutes and then drain. Heat a generous drizzle of olive oil in a large saucepan with a lid. Add the onion and cook until soft. Add the garlic and ginger and cook until fragrant. Add the garam masala, turmeric, chilli powder, cinnamon, cardamom and curry leaves. Cook for a few minutes to bloom the spices. Add the diced tomato and cook until it begins to break down. Add the drained basmati rice and gently pour over the vegetable stock. Bring to a simmer and place the lid on the saucepan. Cook very gently for 15 minutes until the rice is tender and all the stock has been absorbed. While the rice is cooking, heat a large frying pan over medium-high heat. Add a drizzle of olive oil and cook the Portabellinis until golden. Add the cherry tomatoes, curry leaves and curry powder. Cook briefly, tossing everything together until the tomatoes just begin to soften. Season well. Fluff the rice and spoon over the extra mushroom and tomato topping. Serve the biryani with yoghurt on the side and enjoy! -Recipe supplied by :