Mushroom Biryani and Carrot Pickle

Mushroom Biryani and Carrot Pickle


The biryani is thought to be originally from Persia. This Indian version is a delicious way to use a variety of mushrooms. It is hearty enough to stand alone as a light supper, or it could accompany other Indian dishes as part of a larger feast. Adapted from Roopa Gulati’s book “India, The World Vegetarian”, this recipe originates from the mountains of

Kashmir and is notable for its smoky spicing which makes a good match for the savoury, umami flavour of mushrooms and fragrant basmati rice.

The grey oyster mushrooms and shiitake that we source from Brambletye Farm work perfectly for this recipe so be sure to add some to your box order next week. This can be bulked out with regular chestnut mushrooms or any fuller flavoured mushroom.


Mushroom Biryani


350g mixed mushrooms

50g ghee or veg oil

2 black cardamom pods, pierced with a knife

6 green cardamom pods, pierced with a knife

5cm cinnamon stick

6 cloves

2 onions, thinly sliced

2 green chillies, slit & deseeded

350g basmati rice; rinsed & soaked for 30 min


75g yoghurt

1 tsp ground ginger

2 tsp ground roasted fennel seeds

2 tsp ground roasted coriander seeds

½ tsp coarsely ground black pepper

1 tsp cumin

4 garlic cloves, crushed



  1. First make the sauce by whisking all the ingredients together. Set aside.
  2. Tear the mushrooms into bite size pieces.
  3. Heat the ghee or oil and fry the spices for 30 seconds.  Add the onions and gently fry for 10 -

12 minutes, until they begin to turn golden brown. Be careful to watch over them so they don’t burn, but caramelise.

  1. Stir in the mushrooms and chillies and cook for 3 or 4 minutes.
  2. Gradually add the yoghurt sauce and cook until beads of oil appear around the sides of the pan. 
  3. Drain the rice then gently stir through the mushroom yoghurt mixture.  Add cold water to cover thegrains by 1cm.  Bring up to the boil and cover with a well-fitting lid and cook over a low heat for about 10minutes. Don’t be tempted to remove the lid too much as the steam will escape.  When the rice iscooked it should all be fluffy.


Carrot Pickle



500g carrots, coarsely grated

30g ginger root, fine grated

X3 large garlic cloves, fine chopped

280g caster sugar

350ml white wine vinegar

1 tsp toasted cumin seeds

1 tsp garam masala

1 tsp black onion seeds

1/2 tsp chilli powder (optional)

30g golden raisins 




Sterilise a couple of medium sized jars.

Sprinkle a teaspoon of salt over the grated carrot and place in a colander. 

After one hour squeeze the carrot to remove as much liquid as possible.

Meanwhile, heat the vinegar, adding the sugar, garlic, ginger and spices (omitting the onion seed) then stir to dissolve the caster sugar.  

Once the carrot is squeezed dry and the sugar is dissolved, add the carrot to the pan, and on a medium heat cook until all the liquid has disappeared and the carrots look translucent and shiny.  This could take up to 30 minutes. Finally add the raisins, seal and place in the sterilised jar