Mushroom & Spinach Biryani

Name: Mushroom & Spinach Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 Servings
Ingredients: tbsp vegetable oil: 2; small onion – cut into ½ in diced pieces: 1; cups halved and sliced mushrooms: 2 1/2; large carrot – grated: 1; cups Basmati rice – uncooked: 1 1/2; tsps hot curry powder: 2-3; small fresh red chilli – stemmed, seeded, and finely chopped: 1; cardamom pods--crushed: 2; Pinch saffron: 1; oz piece fresh ginger root – peeled and grated: 1; cups vegetable stock: 2; tsp sea salt: 1-2; cups fresh spinach leaves: 5; cup roasted cashews: 1/3; Large handful cilantro leaves – chopped; A handful of mint leaves

Features:

Cuisine:

Indian

45 mins
Serves 3
Easy

Ingredients

2 tbsp vegetable oil
1 small onion – cut into ½ in diced pieces
2 1/2 cups halved and sliced mushrooms
1 large carrot – grated
1 1/2 cups Basmati rice – uncooked
2-3 tsps hot curry powder
1 small fresh red chilli – stemmed, seeded, and finely chopped
2 cardamom pods--crushed
1 Pinch saffron
1 oz piece fresh ginger root – peeled and grated
2 cups vegetable stock
1-2 tsp sea salt
5 cups fresh spinach leaves
1/3 cup roasted cashews
Large handful cilantro leaves – chopped
A handful of mint leaves

Mushroom and spinach biryani is a fun vegetarian take on the traditional meat laden biryani. Biryani is a spicy rice dish that is popular throughout the South Asian diaspora. The best benefit of this biryani is its cooking and preparation time. The mushroom and spinach cook quickly, so you can prepare this dish with little advanced planning. It’s great for days when you’re too tired to cook or lack the time to make an extravagant meal.

Health Benefits

One of the primary ingredients in this dish is spinach, one of the world’s hardiest vegetables. You don’t have to be a five-star chef to enjoy spinach; it can be eaten raw or cooked, and pairs well with most dishes. Regularly consuming spinach can help with skin care, blood pressure regulation, and eyesight health. Spinach also helps prevent age-related macular degeneration.

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How to make Mushroom & Spinach Biryani

Combine the oil, onion, mushrooms, and carrot in a pressure cooker that has a capacity of at least 6 quarts.
1. Cook uncovered over medium-high heat for 8 to 10 minutes.
2. Stir occasionally taking care not to let the vegetables burn, until they turn a deep brown color and are caramelized and aromatic.
Stir in the rice, curry powder, chili, cardamom, saffron, and ginger.
1. Cook for a minute and stir to coat the rice with the oil.
2. Add vegetable stock and and season with salt.
3. Lock on the pressure cooker lid and bring to high pressure.
4. Lower the heat as much as you can while still retaining high pressure, and cook for 20 minutes.
Taste the mixture and adjust the seasoning.

Stir in the spinach, turn the flame to medium and cook uncovered for 3 to 5 minutes. Stir occasionally until any remaining liquid is almost completely absorbed and the spinach is wilted.
Remove from the heat and let stand for 5 to 10 minutes.

Taste, and adjust the seasoning.