Recipe #2 Alkaline Biryani


This Is The Video of part 1 of the Biryani Recipe

2 Large Portobello Mushrooms cut int bite size pieces
1 and 1/2 cups Almond Yogurt
Juice of 2 Limes
4 Cloves Garlic crushed
2 Teaspoons Grated Fresh Ginger
1 Tablespoon ground Coriander
1 Teaspoon Cumin
1/4 teaspoons of the following:
Cayenne pepper
Crushed black pepper
Ground Cloves
Ground Cinnamon
Ground Cardamon
3 Large Red Onions Sliced
1/4 Cup Grape seed oil
1 and 1/2 teaspoons Hawaiian black salt
3 Cups half cooked wild rice
1/4 Teaspoon Saffron
2 Tablespoons warm almond milk
1/4 cup raw cashews sautéed till light brown in grape seed oil
Combine the almond yogurt with the lime juice, garlic, grated ginger, coriander, cumin, cayenne, black pepper, cloves, cinnamon, Cardamon. Mix thoroughly and combine with portobello bits. Set aside for 1/2 hour. Dissolve the saffron in the almond milk
Brown onions in oil and when almost done add garlic. Layer the mushrooms etc in a large heavy casserole alternating with the rice. Sprinkle the top of the casserole with the 2 Tsp saffron which was dissolved in the warm almond milk. Cover tightly and bake in a 350 degree oven for 30 minutes. Served garnished with the sautéed cashew nuts and ENJOY!

The Video Below Is Part 2 of the  Biryani Recipe ( We assemble it and bake)

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