Mushroom Biryani


  • 1 tsp vegetable oil
  • 1 onion, roughly chopped
  • 1 red chilli, seeded and finely chopped
  • 320g chestnut mushrooms, halved or quartered if large
  • 1 x 420g Dopiaza cooking sauce (can also use Balti or Rogan Josh)
  • 250g cooked brown basmati rice
  • 1 lime, juiced
  • 2 tbsp coriander, roughly chopped
  • 4 tbsp mango chutney
  • 55g mini poppadoms


  1. Heat a large sauté pan until hot, add the oil and the onion and cook for 2-3 minutes until just softened. Add the chilli and fry for a further minute.

  2. Stir in the mushrooms and cook over a high heat for 3-4 minutes until just browned and the water evaporated.

  3. Stir in the sauce and cook for 2-3 minutes until hot through, then stir in the rice and cook for another 2 minutes until piping hot.

  4. Stir in the lime juice, coriander and mango chutney and serve straightaway with the poppadoms.