M&S RECIPE INSPIRATION
Tony Singh’s wild mushroom biryani with all the fixings
Packed with spices like garam masala, turmeric, cardamom and caraway, Tony’s curry-night classics are amazing served with our Czech pilsner – it’s brewed exclusively for M&S and has balanced, hoppy flavours
Ingredients
For the biryani:
- 150g natural yogurt
- 2 cloves garlic, crushed
- 2 cm piece ginger, grated
- 4 green chillies, finely chopped
- 1 tsp chilli powder
- ½ tsp turmeric
- ½ nutmeg, grated
- 1 tsp garam masala
- 450g shiitake mushrooms, halved
- 350g basmati rice, rinsed in a sieve until the water runs clear
- 2 tsp caraway seeds
- 6 cardomom pods, crushed
- 1 cinnamon stick
- 3-4 bay leaves
- 1 onion, finely sliced
- 60g dried porcini mushrooms, soaked in warm water
- Handful mint, leaves picked and chopped
- Handful coriander, chopped
- Handful dill, chopped
- 2 tubs (100g each) M&S crispy onions
- 200ml vegetable stock, infused with 1 tsp saffron
For the egg masala:
- 2 onions, finely chopped
- 2 cloves garlic, crushed
- 2cm piece ginger, grated
- ½ tsp chilli powder
- ½ tsp turmeric powder
- 2 tsp garam masala
- 1 tbsp lemon juice
- 1 tin (400g) chopped tomatoes
- Handful coriander, chopped
For the raita:
- 200g Greek yogurt
- ½ cucumber, deseeded and chopped
- 2 plum tomatoes, skinned, deseeded and chopped
- 1 small onion, finely chopped
- Pinch chilli powder
To serve:
- Truffle oil (optional)
- Diluted rosewater (optional)
Method
- First, make the biryani. Put the yogurt into a large bowl and mix in the garlic, ginger, ½ of the chillies, chilli powder, turmeric, nutmeg and garam masala. Season well and mix in the shiitake mushrooms, then set aside for 10 minutes.
- Meanwhile, bring a large pan of salted water to the boil and add the rice, caraway seeds, cardamom, cinnamon stick and bay leaves. Cook over a medium heat for ¾ of the recommended cooking time, then drain.
- Heat 4 tbsp vegetable oil in a very large, deep-sided dish with a well fitting lid (this will hold all the biryani ingredients). Add the onion and cook until soft and beginning to colour. Add the shiitake mushrooms with their marinade and cook, stirring occasionally, for 8-10 minutes. In a separate frying pan, heat 2 tbsp oil and sauté the drained porcini for around 5 minutes. Season well.
- Remove the large pan for the biryani from the heat.Cover the shiitake mushroom mix with a thin layer of the drained rice, then scatter over a few of the herbs, the remaining green chillies, porcini mushrooms and crispy onions. Repeat, layering until all the ingredients are used,finishing with porcini mushrooms and herbs.
- Pour over the stock. Place on the lid and cook over a low medium heat for 10 minutes. Remove from the heat and set aside for a further 10 minutes, with the lid on.
- For the egg masala, boil the eggs for 8 minutes, then refresh under cold water and peel. Heat 2 tbsp vegetable oil in a saucepan and cook the onions until golden brown. Add the garlic and ginger and cook for a further 2 minutes. Mix the spices in a small bowl with the lemon juice and 1 tbsp water and season well. Add to the onion mixture along with the tomatoes and 150ml water. Bring to the boil, add the eggs, reduce the heat and simmer for 10 minutes or until reduced and thickened. Sprinkle with the coriander.
- To make the raita, mix all the ingredients in a bowl. Divide the biryani between serving dishes. Serve with the egg masala and raita, and drizzle with the truffle oil and diluted rosewater, if you like.
