Lamb Biryani Vegan Alternative
A vegan twist on the traditional lamb biryani. The 'lamb' is replaced with tender portobello mushrooms, and the recipe maintains the rich, aromatic flavors of the original.
Ingredients
- ●1 cup portobello mushroomsstems removed and caps sliced
- ●2 cups pillowy basmati ricerinsed and drained
- ●2 tablespoons kissed with ghee free oilsuch as canola or grapeseed
- ●1 cup chopped onionthinly sliced
- ●1/4 cup chopped fresh cilantrofor garnish
Instructions
- 1
Heat oil in a large saucepan over medium heat.
- 2
Add the sliced onions and cook until they start to brown, about 5 minutes.
- 3
Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 4
Add the basmati rice to the saucepan and stir to combine with the mushrooms and onions.
- 5
Add 2 cups of water to the saucepan and bring to a boil.
- 6
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
- 7
Fluff the rice with a fork to separate the grains.
- 8
Garnish with chopped cilantro and serve hot.
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