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Mushroom Biriyani with Coriander Chutney
Ingredients
  • 4 portobello mushrooms
  • 300 g basmati rice
  • 50 g unsalted butter
  • 1 onion , thinly sliced
  • 4 g ground cumin
  • 4 g turmeric
  • 2 bay leaves
  • subheading: 6:
  • cardamom pods
  • bashed
  • 1 cinnamon stick
  • 850 mL vegetable stock
  • subheading: For the chutney:
  • 1 bunch coriander
  • small green chilli
  • 50 g salted peanuts
  • lemon
  • juice only
  • 80 mL rapeseed oil
  • subheading: ½:
  • red onion
  • very finely chopped
  • subheading: For the quick pickled onions:
  • 1 red onion , thinly sliced
  • subheading: 1:
  • lemon
  • juice only
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