Two Indian-inspired recipes for you this week. The first is my go-to easy biryani, packed with flavour from the spiced mushrooms and tomatoes, layered up with rice and plenty of butter. It’s a meal in itself with yoghurt alongside, but if you’re in the mood for a feast, serve it with the moreish lemon dal, crisp chickpeas and pitta chips. The secret ingredient is the chaat masala – you can find it in the spice aisle at bigger supermarkets or an Asian grocers. It’s got a unique flavour from the dried mango powder, and you can use it on everything from potato salad to freshly cut fruit.
