Wild Mushroom Biryani with Tandoori Onion Raita

The aromatic Rogan Josh Sauce is a wonder with umami, earthy mushrooms, especially when served alongside this fresh and vibrant Tandoori Onion raita. Vegetarian (or vegan, with an alternative yoghurt) dining, big on flavour.

Recipe from Gymkhana

INGREDIENTS

750g mixed Wild Mushrooms, washed and drained well

30g Ghee

5g Cumin Seeds

80g Fried Onions

1 Rogan Josh Sauce

600g cooked Pilau Rice, cold

10g chopped Fresh Coriander Leaves

10g chopped Fresh Mint

5g Salt

250g Greek Yoghurt

150g Tandoori Onion Chutney

METHOD

Heat the ghee in a pan and add the cumin seeds.
Allow to crackle.Add the mushrooms, season with salt and saute for 2 minutes in high flame.
Add the Rogan Josh sauce to the pan. Mix well and simmer for 5-6 mins.
Add the rice to the mushrooms and gently mix to combine all.
Garnish with the chopped fresh mint, coriander and crispy onions.
To make the raita, mix the yoghurt with the chutney and serve.