Spicy Black Rice and Mushroom Biryani

Instructions

1. 1

   Rinse the black rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.

2. 2

   Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

3. 3

   Add the sliced onion and sauté until golden brown.

4. 4

   Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another 2 minutes.

5. 5

   Add the sliced mushrooms and cook until they are soft and any released water has evaporated.

6. 6

   Stir in the garam masala and salt to taste.

7. 7

   Add the soaked and drained black rice to the pan. Stir well to combine all the ingredients.

8. 8

   Add 2 cups of water to the pan and bring to a boil.

9. 9

   Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 30-35 minutes, or until the rice is cooked and the water is absorbed.

10. 10

    Turn off the heat and let the biryani sit, covered, for another 5 minutes.

11. 11

    Fluff the biryani with a fork and garnish with fresh coriander leaves before serving.