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Wild mushroom biryani with tandoori onion raita 

Wild mushroom biryani with tandoori onion raita 

Use the likes of king oyster, maitake or shiitake mushrooms to bring moreish umami flavour to this classic Indian rice dish. Top with crispy fried onions for a crunchy finish.

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  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 3 x 200g packs No.1 British Woodland Mushrooms
  • 1 tsp fine salt
  • 300ml jar Gymkhana Rogan Josh Cooking Sauce 
  • 2 x 300g Indian pilau rice
  • 250g Greek yogurt
  • 100g Gymkhana Tandoori Onion Chutney 
  • 50g crispy fried onions
  • ½ x 25g pack coriander, roughly chopped
  • 25g pack mint, leaves chopped 

Method

  1. Heat the ghee in your largest frying pan, then add the cumin seeds, stirring until they start to crackle. Tear the mushrooms into the pan and add the salt. Fry for 4 minutes, or until golden, over a high heat – you may have to do this in batches. Pour in the sauce, mix well and simmer for 5-6 minutes.

  2. Add the rice to the mushrooms, gently stir to combine and heat until piping hot. 

  3. Meanwhile, to make the raita, mix the yogurt and the chutney.

  4. Scatter the biryani with the onions and herbs and serve with the raita.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,655kJ/ 635kcals

Fat

32g

Saturated Fat

11.9g

Carbohydrates

68g

Sugars

12.1g

Fibre

9.9g

Protein

15g

Salt

3.6g

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