Spiced Mushroom Biryani with Crispy Spinach

Rinse 1/2 cup basmati rice under cold water until water runs clear. Soak in water for 10 minutes, then drain.

While the rice soaks, clean and slice 4 oz cremini mushrooms and 2 oz shiitake mushrooms into 1/4-inch slices. Remove and discard the tough stems from the shiitakes before slicing.

Finely dice 1/2 small red onion, mince 2 cloves of garlic and 1-inch piece of ginger. Finely chop 1 small green chili, removing seeds if you prefer less heat.

Heat 1 tbsp ghee or coconut oil in a medium pot over medium heat. Add cashews and raisins, and fry for 30 seconds until cashews turn golden. Remove and set aside.

In the same pot, add another 1 tbsp of ghee or oil. Add the diced onion and sauté for 2-3 minutes until translucent.

Add the minced garlic, ginger, and green chili. Sauté for 1 minute until fragrant.

Add the sliced mushrooms and cook for 4-5 minutes until they begin to brown and release moisture.

Stir in the garam masala, cumin, coriander, turmeric, salt, and pepper. Cook for 1 minute to toast the spices.

Add the drained rice and stir to coat with the spices and mushroom mixture.

Pour in 3/4 cup vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until rice is tender and liquid is absorbed.

Meanwhile, heat a small pan over medium-high heat. Add 1 cup of spinach with a sprinkle of salt and sauté until crispy, about 2-3 minutes. Set aside.

For the remaining 1 cup of spinach, roughly chop and stir into the rice mixture during the last 2 minutes of cooking.

Once rice is cooked, turn off heat and let it rest covered for 5 minutes.

Stir in 3 tbsp coconut milk, 1 tsp lemon juice, 1 tbsp chopped mint, and 1 tbsp chopped cilantro.

Fluff the rice with a fork and transfer to a serving plate. Top with the crispy spinach, fried cashews, raisins, and remaining fresh cilantro.

Serve hot, garnished with additional mint leaves if desired.