Restaurant-Style Mushroom Biryani With ‘Homemade Biryani Masala’
[Vegan, Gluten-Free]

To Make the Biryani Masala:

1. In a tsp of oil, fry each of the spices. Add them one after the other. Add them to a food processor. This will become our curry paste.

To Make the Mushroom Biryani:

1. Wash rice, drain water and let it stand, start the next step straight away.
2. In a pressure cooker/a heavy-bottomed pan, heat oil, add cumin seeds, once they start to crackle, add cashews, fry until golden brown.
3. Time to add onions in, fry until golden brown too (use salt to help you here).
4. Now, add turmeric & tomato in and fry until it turns mushy. Add mint leaves and fry it until it wilts.
5. Now, add the ground paste and fry until the raw smell disappears.
6. Stir in the rice and fry until it is all well coated with the masala.
7. Now, add required salt and mix everything well.
8. Add 2 cups of water and if pressure cooking, 3 steam outbursts and 5 minutes on low flame. Else, if you are using a pan, cover and cook until rice is well done (around 20-30 minutes).
9. Serve with any curry of your choice.