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Recipes

Wild mushroom and sweetcorn biryani parcels

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Ingredients

For the parboiled rice

For the biryani

For the mushrooms

For the raita

  • 300g/11oz Greek-style yoghurt
  • 1 tsp toasted cumin seeds, ground to a powder
  • 110g/4oz fresh blackberries, blended to purée
  • black truffle shavings (optional), to serve