Mushroom and Pepper Biryani

Mushroom and Pepper Biryani

Ingredients

  • 250g closed-cup mushrooms, sliced
  • 350g long grain rice
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 red pepper, deseeded and chopped
  • 125g fine green beans, chopped
  • 1 tbsp medium curry powder
  • 1 tsp cumin seeds
  • 100g frozen peas
  • Salt and freshly ground black pepper
  • Chopped fresh coriander, to garnish

Method

  1. Cook the rice in a saucepan of lightly salted boiling water for 10-12 minutes, until tender.
  2. Meanwhile, heat the vegetable oil in a large frying pan or wok and gently fry the mushrooms, onion, garlic, pepper and green beans for 3-4 minutes, until softened. Add the curry powder and cumin seeds and stir for another minute, then add the frozen peas and cook for 1-2 minutes, stirring often.
  3. Drain the rice thoroughly and add it to the frying pan or wok. Season and stir together. Pile onto warm serving plates and serve, sprinkled with chopped coriander.

Fired-up Mushroom, Chorizo and Potato Hash

Fired-up Mushroom, Chorizo and Potato Hash

Prep time 20 minutes | Cooking time 25 minutes | Serves 4 | Perfect for breakfast or as a light lunch

Read more
Mushroom Tower

Mushroom Tower

Prep time 5 minutes | Cooking time 10 minutes | Serves 4 | Served with poached eggs and beef tomato

Read more