Indian Wild Mushroom Biryani

Ingredients:
Biryani
3 tbsp vegetable oil
1/2 tbsp cumin seeds
1 tsp garlic, chopped
1 tsp ginger, chopped
1 tsp green chilli, chopped
1 medium size onion, finely sliced
2 tomatoes, chopped
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 cup (100g) shitake mushrooms, sliced
1/2 cup (100g) oyster mushrooms, sliced
1/2 cup (100g) chestnut mushrooms, sliced
1 tbsp red chilli-garlic paste (Store bought, or homemade by boiling fresh chilli's in water, and then placing them in a food processor with garlic and oil until forms a smooth paste)
4 tbsp yogurt, whisked
1 tbsp biryani powder (see below)
3 cups (600g) steamed rice (cooked rice)
Salt to taste
2 tbsp mint, chopped
2 tbsp coriander leaves, chopped
A few drops of rose water

Biryani powder/garam masala:
2 tbsp green cardamom
2 tsp coriander seeds
1 tsp cloves
1 tsp cinnamon
2 tbsp cumin seeds
2 star anise
Lightly dry roast the spices in a pan and grind to a fine powder in a spice or coffee grinder.

Flaky dough cover:
7oz/200g puff pastry dough, rolled till 3mm thickness, 6 inch diameter.
While rolling top the dough with cardamom powder, fennel seeds and sesame seeds.

Pomegranate raita:
1 cup (200g) thick yogurt (Greek yogurt if available)
1 tsp cumin seeds, lightly roasted and crushed
6 tbsp pomegranate kernels
Salt to taste
Sugar optional if yogurt is too sour
In a bowl mix together all the ingredients and refrigerate.

Directions:
Wild mushroom biryani:
1. Heat oil in a pan and add the cumin seeds, chopped garlic, ginger, and green chillies, and as they begin to crackle add the sliced onion. Sauté the vegetables till the onion slices turn light golden. By adding a pinch of salt you can caramelize the onions faster.

2. Add the chopped tomatoes along with the spice powders- turmeric, red chilli, cumin and coriander. Cook the spices while stirring constantly to avoid them from burning.

3. Add the mushrooms and red chilli-garlic paste and sauté with the vegetables and spices for approximately 3 minutes. If you over cook the mushrooms then they will loose all their moisture and shrink.

4. Add the yogurt and gently fold it in the masala.

5. Lower the heat and add the boiled rice and biryani powder, again gently fold the mixture together. Sprinkle the the coriander, mint, and add a few drops of rose water. Lightly fold the mixture and spoon into an earthenware pot or casserole dish.

6. Top the pot with the puff sheet, apply a little water under the rim of the pot to help seal the dough to the pot.

7. Bake the pastry on the pot in a preheated oven at 375°F (175°C) for approximately 7-8 minute or till the pastry cooks and turns golden.

8. Serve with pomegranate raita.