Name: Vegan Mushroom Biryani
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Ingredients: 1 1/2 cups basmati rice. Soak the rice for 30 minutes and then wash thoroughly to remove as much of the starch as you can.; 1 tsp shahjeera or caraway seeds (use cumin as a substitute if you can't find these); 3 pods of green cardamom; 2 bay leaves; For the sauce:; 16 oz cremini mushrooms or button mushrooms, quartered; 1/2 cup raw cashews; Juice of 1 lemon; 1 tsp vegetable oil; 1 tsp shahjeera or caraway seeds; 1/4 cup dill or mint, chopped; 1/4 cup coriander leaves, chopped; 2 heaping tbsp biryani masala; 1 tbsp ginger paste; 1 tbsp garlic paste; 1/2 tsp turmeric powder; 1/2 tsp cayenne or paprika; 1/2 cup fried onions (use the kind you find in the supermarket, like French's, or at the Indian store, or make your own. I spray sliced onions with some cooking spray and roast them in the toaster oven at 350 degrees until they are brown, about 30 minutes.; Salt to taste; A pinch of saffron strands soaked in 1/4 cup nondairy milk