Mushroom Biryani

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 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 onions and sauté until they turn golden brown.

4. 4

   Stir in the ginger-garlic paste and green chilies, and cook for another 2 minutes.

5. 5

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

6. 6

   Mix in the turmeric powder, garam masala, and salt. Stir well to combine.

7. 7

   Add the soaked and drained rice to the pan, gently mixing it with the spices and mushrooms.

8. 8

   Pour in 400ml of water and bring to a boil. Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

9. 9

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

10. 10

    Fluff the rice with a fork and garnish with chopped coriander and mint leaves before serving.