Vegan Pakistani-Inspired Mushroom Biryani with Cilantro Lime Rice

Allergens

None

Ingredients

• 1 1/2 cups basmati rice, rinsed and drained
• 4 tablespoons olive oil, divided
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1/4 cup chopped fresh cilantro
• Zest and juice of 1 lime
• Salt, to taste

Instructions

1. In a large saucepan, bring 3 cups of water to a boil with a pinch of salt. Add the basmati rice, cover, and cook according to package instructions until al dente. Drain and set aside.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onion and sauté until golden brown, about 7 10 minutes.
3. Add the minced garlic and sauté for another minute, until fragrant.
4. Stir in the sliced mushrooms, cumin, coriander, cardamom, cinnamon, ginger, and black pepper. Cook for 5 minutes, or until the mushrooms are tender and have released their juices.
5. Add the vegetable broth and tomato paste to the skillet, stirring well to combine. Bring to a simmer, then reduce heat and cook for about 10 minutes, allowing the flavors to meld together.
6. In a separate bowl, mix together the cooked basmati rice, chopped cilantro, lime zest, and lime juice, adjusting salt as needed.
7. To serve, place a generous scoop of the spiced mushroom mixture on top of the cilantro lime rice. Enjoy your vegan Pakistani inspired Mushroom Biryani!

Chef’s Insight

To truly capture the essence of Pakistani cuisine, explore using traditional spices like black cardamom and green cardamom in your mushroom mixture.

Notes

This recipe highlights healthy, plant-based ingredients while paying homage to the rich culinary heritage of Pakistan.