Mushroom and Truffle Oil Biryani

Ingredients

• 2 cups Basmati rice, soaked for 30 minutes
• 500 grams Mixed wild mushrooms (Shiitake, Oyster, Cremini), sliced
• 2 tablespoons Black truffle oil
• 3 tablespoons Ghee or clarified butter
• 2 pieces Large onions, thinly sliced for barista
• 1.5 tablespoons Ginger-garlic paste
• 0.5 cup Greek yogurt, whisked
• 1 tablespoon Shahi Biryani Masala powder
• 0.5 cup Fresh cilantro and mint leaves, chopped
• 1 pinch Saffron strands soaked in warm milk
• 1 set Whole spices (Cinnamon, Cardamom, Cloves, Bay leaf)
• 2 tablespoons Toasted pine nuts for garnish(optional)

Instructions

1. 1

   Par-boil the soaked basmati rice in salted water with whole spices until it is 70% cooked, then drain and set aside.

2. 2

   In a heavy-bottomed pot, heat ghee and fry the sliced onions until they are deep golden brown and crispy; remove half for garnish.

3. 3

   In the same pot, add the ginger-garlic paste and sauté for a minute before adding the mixed mushrooms.

4. 4

   Cook the mushrooms on high heat until they release their moisture, then stir in the biryani masala, yogurt, and half of the herbs.

5. 5

   Reduce the heat and layer the par-boiled rice evenly over the mushroom mixture without mixing.

6. 6

   Drizzle the saffron milk and the truffle oil over the rice layer, then sprinkle the remaining herbs and fried onions on top.

7. 7

   Seal the pot with a tight-fitting lid (or dough for 'Dum') and cook on a very low flame for 15-20 minutes.

8. 8

   Allow the biryani to rest for 10 minutes before gently fluffing with a fork to incorporate the truffle aroma.