Mushroom Biryani

• 1½ cups basmati rice
• ¾lb button mushrooms
• 1" root ginger, peeled and grated
• 5 garlic cloves, finely chopped
• 2 tomatoes
• ½ cup yogurt
• ¼ cup milk, skimmed preferably
• Pinch saffron
• 1 bay leaf
• 4 cloves
• 2 green and 2 black cardamons
• 1" piece cinnamon stick
• 1 blade of mace
• 1 teaspoon salt
• 2 onions, finely chopped
• 2 teaspoons chilli powder
• 1 teaspoon ground coriander
• ½ teaspoon black peppercorns, crushed
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon garam masala
• Handful coriander leaves, finely chopped
• Handful mint leaves, finely chopped

After washing it, put the rice to soak in cold water for at least half an hour.

Quarter the mushrooms. Make a paste of the ginger and garlic using a pestle and mortar. Whiz the tomatoes in a liquidiser. Whisk the yogurt until very smooth. Warm the milk and put the saffron to soak in it.

Put about 4 cups of water in a large saucepan and bring to the boil. Add the bay leaf, cloves, cardamom, cinnamon, mace and salt. Drain the rice and add it to the pan of boiling water. Cook for about 8 minutes until the rice is almost done. Drain.

Heat some oil in a frying pan and add the onions. Stir fry until translucent. Add the garlic and ginger paste and stir-fry for 1 minute. Add the chilli, coriander, peppercorns, cumin and turmeric and stir. Add the pureed tomatoes and continue cooking for 2-3 minutes.

Add the yogurt, garam masala and half of the coriander and mint leaves. Stir and cook for 2 minutes. Add the mushrooms and more salt to taste. Stir and cook for 2-3 minutes.

Alternate rice and mushrooms layers along with the remaining coriander and mint leaves and the saffron milk in a dish with a tight-fitting lid. Finish with a layer of rice.

Place the dish in a pre-heated oven, 170oC, gas mark 3, for 10-15 minutes. When hot, serve with raita and chutney.

• For a meat biryani, replace the mushrooms with cubed chicken or lamb. Saute the meat with the garlic and ginger paste for 5-10 minutes, depending on the meat used. It should be about half-cooked before you start adding the other ingredients.