An earthy, gourmet take on biryani using wild mushrooms and aromatic oils.
Hands-free mode with voice commands & timers
No ratings yet
Par-boil the soaked basmati rice in salted water with whole spices until it is 70% cooked, then drain and set aside.
In a heavy-bottomed pot, heat ghee and fry the sliced onions until they are deep golden brown and crispy; remove half for garnish.
In the same pot, add the ginger-garlic paste and sauté for a minute before adding the mixed mushrooms.
Cook the mushrooms on high heat until they release their moisture, then stir in the biryani masala, yogurt, and half of the herbs.
Reduce the heat and layer the par-boiled rice evenly over the mushroom mixture without mixing.
Drizzle the saffron milk and the truffle oil over the rice layer, then sprinkle the remaining herbs and fried onions on top.
Seal the pot with a tight-fitting lid (or dough for 'Dum') and cook on a very low flame for 15-20 minutes.
Allow the biryani to rest for 10 minutes before gently fluffing with a fork to incorporate the truffle aroma.
