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Masala mushroom biryani recipe

Masala mushroom biryani recipe

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Created by The Tesco Real Food team

This biryani recipe is brimming with loads of mushrooms and fragrant spices. It's topped with crispy cumin chickpeas, pomegranate seeds and homemade raita, and makes a lovely Friday night fakeaway. See method

  • Serves 4
  • Takes 50 mins
  • 506 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free

Ingredients

  • 300g brown basmati rice
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 400g chestnut mushrooms, thinly sliced
  • 150g exotic mixed mushrooms, larger mushrooms thickly sliced
  • 3½ garlic cloves, 3 sliced, ½ finely grated
  • 1 tsp turmeric
  • 1 cinnamon stick
  • 3 cardamom pods
  • 2 tbsp garam masala
  • 1 vegetable stock cube, made up to 650ml

For the crunchy chickpeas

  • 400g tin chickpeas, drained, rinsed and patted dry
  • ½ tsp ground cumin
  • 150g natural yogurt
  • 2 tbsp roughly chopped fresh mint
  • ½ small cucumber, deseeded and finely sliced
  • 1 lemon, half juiced and half cut into wedges
  • 80g pack pomegranate seeds​
  • 2 tbsp roughly chopped fresh coriander, to serve
2 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    2130kj
    506kcal     25%

  • Fat

    13g 19%

  • Saturates

    3g 13%

  • Sugars

    9g 10%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 73g Protein 17.9g Fibre 10.7g

Method

  1. Rinse the rice in a sieve under cold water until the water runs clear, then set aside to drain. 
  2. Heat 1 tbsp oil in a large lidded saucepan over a medium-high heat and fry the onion for 7-8 mins until softening and starting to turn golden. Add the mushrooms and cook for another 5-6 mins until tender. 
  3. Add the sliced garlic and spices and fry for another 2 mins before stirring in the rice until coated. Pour in the stock, stir and season well, then put the lid on. Bring to the boil, then turn the heat down and gently simmer for 30-35 mins (adding a splash of water if needed). Remove the lid and allow to steam for 5 mins (drain off any remaining liquid, if there is any). 
  4. Meanwhile, heat the oven to gas 6, 200°C, fan180°C. Toss the chickpeas with the cumin and remaining oil and roast on a baking tray for 25 mins or until golden and crisp. Set aside to cool. 
  5. While the chickpeas are in the oven, mix the yogurt, mint, cucumber, lemon juice and the grated garlic together in a small bowl and season. Fluff the rice up with a fork, then stir in the pomegranate and most of the coriander. Serve with the remaining coriander scattered over the top with the chickpeas, lemon wedges and dollops of raita.

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