It isn't every day that my friend Vani Tripathi Tikoo asks for something. Hers is a personality that gets glues to ones heart and being. She is what one calls "good people". Hers is an inclusive world in a world where we are all being torn apart into isms. She lives and loves with open arms and table. She gives herself with boundless empathy and a large heart.
This biryani, a recipe from American Masala, is also bold, beautiful and soulfully flavorful.
When Vani asked for its recipe just by looking at the photo, I had to oblige, and was fascinated at how similar. this dish was to Vani's own journey. Global and inspired. Inspiring and comforting. All at once.
Vani, this one is shared with you on my mind, my dear. Enjoy it!
Mushroom Rice Biriyani Casserole
Serves 6 to 8
This is a vegetarian biriyani purely of my own invention. It is unusual that there are no onions or tomatoes in it; its flavor is based solely on mushrooms and a south Indian palate of spices. For a more substantial meal, add one can of drained chickpeas to the mushroom mixture. Serve this as a main coarse with raita, or as a sidedish. In India, we leave whole spices in the final dish, but if you prefer, you can pick out the whole spices before layering the rice into the casserole.
For the rice
10 cups water
6 black peppercorns
4 whole cloves
4 green cardamom pods
2 bay leaves
1-inch piece cinnamon stick
2 cups basmati rice
For the casserole
1/4 cup canola oil
6 black peppercorns
6 green cardamom pods
3 whole cloves
1 tablespoon mustard seeds
1 teaspoon cumin seeds
36 curry leaves, roughly torn
1 to 6 dried red chiles
1 teaspoon turmeric
1 teaspoon ground coriander
2 pounds white button mushrooms, trimmed and thickly sliced
2 teaspoons or more to taste, sea salt or kosher salt
1 teaspoon sambhar or 1/2 teaspoon curry powder
1 cup buttermilk
1/4 teaspoon cracked peppercorns
1 tablespoon unsalted butter at room temperature
3/4 cup chopped cilantro
1/2 cup water
Bring the water, peppercorns, cloves, cardamom pods, bay leaves and cinnamon to a boil in a large pot. Add the rice and stir so it doesn’t stick to the bottom. Return to a boil and reduce heat to a vigorous simmer. Cook, partially covered for 6 minutes. Drain and set aside (you can pick out the whole spices if you like).
Heat your oven to 350°F. Heat the oil, peppercorns, cardamom, cloves, mustard seeds and cumin in a large skillet or wok over medium-high heat cooking until the cumin is browned and the mustard seeds start to pop, about 1 1/2 to 2 1/2 minutes. Add the curry leaves, red chiles and the turmeric and cook, stirring often, for 1 minute. Reduce the heat to low, add the ground coriander and cook while stirring, until the red chiles are starting to darken, about 1 minute. Add the mushrooms and salt to the skillet and increase the heat to medium-high (the skillet will be full at this point). Cook, stirring often, until the mushrooms release their liquid and the total volume of the mushrooms is reduced by about 1/2, about 4 to 5 minutes. Mix in the sambhar (or curry powder) and then stir in the buttermilk. Bring to a vigorous simmer and cook until the liquid is reduced by 1/2 and slightly thick, about 8 to 12 minutes (there will still be quite a bit of sauce). Stir in the cracked pepper and turn off the heat.
Grease a large 10-cup oven-safe casserole dish or Dutch oven (preferably one with a lid) with butter. Add 2 cups of the cooked rice, spreading it evenly over the bottom of the dish. Cover with 1/2 of the mushroom mixture and sprinkle with 1/3 of the cilantro. Evenly spread 1 1/2 cups of rice over the cilantro and cover with the remaining mushrooms and 1/2 of the remaining cilantro. Evenly spread the remaining rice on top and pour 1/2 cup of water around the edges of the dish. Cover tightly with aluminum foil, seal with a lid and bake for 35 minutes. Remove the casserole from the oven and let it stand 10 minutes. Uncover, sprinkle with the remaining cilantro and serve.
PS: To make the recipe vegan, use coconut milk as a substitute for the dairy.
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