Spinach and Mushroom Biryani with Basmati Rice

Ingredients

• Fresh cilantro - For garnish
• Raisins - 1/4 cup
• Cashews - 1/4 cup
• Ghee - 2 tablespoons
• Vegetable broth - 2 cups
• Salt - To taste
• Garam masala - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Cloves - 2
• Cardamom pods - 2
• Cinnamon stick - 1
• Cumin seeds - 1 teaspoon
• Green chili - 1, finely chopped
• Ginger - 1-inch piece, grated
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Mushrooms - 1 cup, sliced
• Spinach - 2 cups, chopped
• Basmati rice - 2 cups

Instructions

1. Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat ghee in a large pot over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
3. Add the chopped onion, minced garlic, grated ginger, and green chili. Sauté until the onion becomes translucent.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown.
5. Add the chopped spinach and cook until wilted.
6. Add the soaked and drained basmati rice to the pot. Stir well to combine with the vegetables.
7. Add turmeric powder, coriander powder, garam masala, and salt. Mix well to coat the rice and vegetables with the spices.
8. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
9. While the biryani is cooking, heat a small pan and add the cashews and raisins. Toast them until the cashews are golden and the raisins are plump.
10. Once the biryani is cooked, remove it from heat and let it rest for 5 minutes. Fluff the rice with a fork.
11. Garnish the biryani with toasted cashews, raisins, and fresh cilantro. Serve hot and enjoy!