Mushroom Biryani(serves 8 brown people for dinner, or 16 white people :-)
- 4 c. rice (whatever kind you like; I used Japanese 'cause I like it sticky)
- 4 c. vegetable broth
- 4 c. water
- 1 tsp. salt
- 1-2 tsp. saffron
- 1/4 tsp. rose essence (much more concentrated than rose water, if you can't find it, use rose water and reduce regular water appropriately)
Mushroom curry ingredients:
- 3 yellow onions, chopped
- 4 T unsalted butter
- 2 T oil
- 1 T minced or grated ginger
- 3 large cloves garlic, chopped
- 2 lbs. mushrooms, quartered
- 14.5 oz. can chopped tomatoes, drained
- 1 tsp. salt
- 2-3 tsp. Ceylon curry powder
- 3 yellow onions, sliced
- 3 hard-boiled eggs, halved
- Combine pilaf ingredients in pot. Bring to a boil, turn down heat to low and cover. Simmer 20 min. or so until rice is cooked. Set aside.
- Saute yellow onions in butter and oil until golden. Add ginger and garlic, saute a few minutes more. Add mushrooms, tomatoes, salt, curry powder. Cook at medium-high, stirring periodically, until liquid is reduced to almost nothing, and the mushrooms are slightly browned and delicious. Taste and adjust salt as required.
- Add mushrooms to pilaf in a large baking dish, mixing thoroughly. Optional: add three sliced onions, which have been fried in oil with a bit of salt until crispy. Decorate if you like with six hard-boiled egg halves, arranged in a circle, pressed into the biryani mixture. Bake covered 30 min. at 350 degrees (you can skip this is if you're in a hurry, but it melds the flavors a bit more). Serve hot.