Mushroom Biryani

Mushrooms are considered to be tamasic and a bit on the dark side in Ayurveda. Many Western herbalists even entertain that they actually come from another planet! All the same, they are earthy, soulful, and packed with potent medicine.

Recently, I’ve been addressing an imbalance in ‘Asti dhatu’ (bone tissue) by adding mushrooms into my diet. The heavy guna promotes grounding in the body and is particularly pacifying for pitta dosha. They are also a powerhouse for the immune system.

This mushroom biryani is made with coconut milk, so it is suitable for Vata dosha too (mushrooms can aggravate Vata; adding creaminess counterbalances this). I’ve omitted tomatoes from the original recipe because I’m working to reduce pitta (you can get the tangy flavour by adding tamarind).

The green chillies give it a nice little kick, helping the digestive fire to burn up all that winter sludge.

How to make it;

• I cup of basmati rice (soaked for at least 30 mins)

• 2 shallots

• 2 cloves of garlic

• Chunk of grated ginger

• 2 green chillies

• Organic mushrooms

• 1 tsp ground cinnamon

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp garam masala

• I tsp turmeric

• I tsp tamarind paste

• Half a can of coconut milk

• 1 cup of water

• Black sesame seeds

• Fresh coriander and lime to garnish

Fry the shallots, garlic, chillies and ginger ghee (vata) or coconut (pitta).

Add the spices and tamarind paste.

Add the sliced mushrooms, rice, half a can of coconut milk and a cup of water plus salt and pepper to taste.

Cook with a lid on for about 15 mins.

Garnish with black sesame seeds, fresh coriander and a squeeze of lime juice.

By understanding yourself through the lens of Ayurveda, you gain the tools to work with your body’s natural intelligence, rather than against it. If you feel called to explore this path, I am here to guide and support you on your journey back to wholeness.