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Vegan Mushroom Biryani

This restaurant-style aromatic Oyster Mushroom Biryani is loaded with veggies, warm spices, lots of mint and fragrant basmati rice flavoured with saffron oat milk and crispy onions.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Indian
Keyword: rice
Servings: 6

Ingredients

Briyani Rice

  • 2 cups basmati rice
  • 4 cups water
  • 2 tsp salt
  • 2 bay leaves
  • 1 cinnamon stick
  • 5 cloves
  • 3 cardamoms
  • 1 star anise
  • 1 lime

Vegetable Masala

  • 2 red onions
  • 1 tsp cumin seeds
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 1 medium carrot
  • 2 small potatoes
  • 2 cups oyster mushrooms
  • 8 green beans
  • 2 tsp coriander powder
  • 2 tsp kashmiri chili powder
  • 1/4 tsp turmeric
  • 1 tbsp garam masala
  • 1 tsp briyani masala optional
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 green chili
  • 200 ml coconut cream
  • 1/3 cup frozen peas
  • 1 cup mint leaves

Saffron Oat Milk

  • pinch saffron
  • 1/3 cup oat milk

Garnish

  • 2 tbsp mint leaves
  • 2 tbsp coriander leaves

Instructions

  • Chop vegetables into 1 inch lengths - long beans, carrots and baby corn. Chop oyster mushrooms and potatoes into smaller pieces.
  • Mix together saffron and oat milk.
  • Mix the vegetables with chopped chili, spices, coconut cream and give them all a good mix until combined.
  • In a large tawa (pot), add enough oil to cover the base of the pot. Add your diced onions and saute for a few minutes until caramelised. Keep 3/4 of them aside.
  • To that same pan, add cumin seeds, garlic and ginger pastes and saute until fragrant. Then add your vegetable and coconut cream mixture. Saute for a few minutes and cover with a lid to let them slow cook on a low flame.
  • Prepare your rice: wash and drain basmati rice until the water runs clear. Boil a pot with water and add in your whole spices, salt and lime. Bring to a boil, remove the whole spices except bay leaves and cinnamon. Add washed rice and boil for 8 minutes.
  • Drain and keep aside. Remove bay leaves and cinnamon.
  • Ensure the vegetables on the stove have almost cooked, with no raw smell of the spices. You should see some of the previous oil floating up. Add in your frozen peas, 1/2 cup mint leaves and give a good stir.
  • Take out some of the mixture. Layer with some rice, saffron oat milk and fried onions. Add back the vegetable mixture and layer with rice again. Top with saffron oat milk, mint leaves, coriander leaves and crispy onions.
  • Cover the pot with an aluminium foil and close the lid. Let the briyani cook for 15 minutes on a low flame. Switch off the stove and let it remain on the heat for 10-15 more minutes.
  • Give it a good mix and serve with more mint leaves and my raita. Enjoy!