Wild mushroom biryani with tandoori onion raita 

Name: Wild mushroom biryani with tandoori onion raita
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp ghee; 1 tsp cumin seeds; 200 g packs No.1 British Woodland Mushrooms; 1 tsp fine salt; 300 ml jar Gymkhana Rogan Josh Cooking Sauce; 300 g Indian pilau rice; 250 g Greek yogurt; 100 g Gymkhana Tandoori Onion Chutney; 50 g crispy fried onions; 25 g pack coriander, roughly chopped; 25 g pack mint, leaves chopped

Use the likes of king oyster, maitake or shiitake mushrooms to bring moreish umami flavour to this classic Indian rice dish. Top with crispy fried onions for a crunchy finish.

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Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp ghee
1 tsp cumin seeds
3 x 200g packs No.1 British Woodland Mushrooms
1 tsp fine salt
300ml jar Gymkhana Rogan Josh Cooking Sauce 
2 x 300g Indian pilau rice
250g Greek yogurt
100g Gymkhana Tandoori Onion Chutney 
50g crispy fried onions
½ x 25g pack coriander, roughly chopped
25g pack mint, leaves chopped

Heat the ghee in your largest frying pan, then add the cumin seeds, stirring until they start to crackle. Tear the mushrooms into the pan and add the salt. Fry for 4 minutes, or until golden, over a high heat – you may have to do this in batches. Pour in the sauce, mix well and simmer for 5-6 minutes.
Add the rice to the mushrooms, gently stir to combine and heat until piping hot. 
Meanwhile, to make the raita, mix the yogurt and the chutney.
Scatter the biryani with the onions and herbs and serve with the raita.

Typical values per serving when made using specific products in recipe