Zafrani Mushroom Pulao

Just a bowl of fragrant saffron and mushroom rice. The trick to bags of flavour in any pulao is, first and foremost, to sauté soaked and drained rice in ghee. For grains so long they could moonlight as noodles, it’s imperative you wash and soak the rice for anything up to 2 hours, but even 10 minutes will do if that’s all the time you have. My favourite part of any pulao or biryani is the crispy rice skirt at the bottom of the pot. To achieve this, remove the lid after the 20-minute rest ti