Peas and mushroom biriyani

Serves 4

1 ½ cups Basmati rice, washed and drained
½ tsp turmeric
4 cloves
4 cardamom pods
1-inch stick of cinnamon
2 bay leaves
3 cups water
1 pound mushrooms, quartered
1 cup green peas (frozen)
3 tomatoes
1 cup coconut milk
2 medium onions, thinly sliced
1 1-inch piece ginger, grated finely
6 garlic cloves, crushed
½ cup of cashew pieces and raisins
1 tbsp + 1 tsp vegetable oil
¼ cup chopped coriander leaves

In a spice grinder or with a pestle and mortar, grind to a powder, then toast lightly in a dry pan:

1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
3 cardamom pods
3 cloves
1-inch stick of cinnamon

In a saucepan, heat the water and add the whole spices and turmeric to it. When the water comes to a boil, add the rice.

When most of the water is absorbed by the rice, turn the heat to low, cover tightly with a lid, and let the rice cook on low heat for 15 minutes. Turn off the heat.

In a separate, larger pot with a tight fitting lid, heat one tbsp of the oil.

Add the sliced onions and sauté over medium heat until the onions turn golden-brown.

Add the ginger and garlic and sauté another minute.

Add the mushrooms and tomatoes and cook until the tomatoes have broken down completely.

Add the toasted spices and stir in.

Now add coconut milk, peas and salt. Cook for another five minutes over low heat.

Now evenly layer the cooked rice on top of the sauce. Cover with the lid and cook for about 15 minutes on very low heat.

Heat one tsp oil in a saucepan. Add the raisins and nuts and stir until the cashew nuts are lightly browned.

Garnish the biryani with the nuts and raisins and coriander leaves.

From Holy Cow Vegan Recipes,