Mushroom Biryani

Mushroom Biryani? A shocked, amazed and bewildered expression I got from my son. What is mushroom biryani after all? But when he sat down for dinner, it was a totally different story. You rarely get to see such a clean plate post dinner. 

Before we go into the recipe just a couple of points I want to explain.

  • the roasted and ground spices are my personal choice because freshly ground spices are far more aromatic and flavourful
  • you can add garlic and ginger paste instead of the crushed garlic and grated ginger I mention here

The ingredient list may appear long but everything comes from a typical Indian kitchen. There is no great preparation required either.

Ingredients:

  • Mushrooms (washed and cut in quarters)- 200gm
  • Onions (sliced) – 2 medium sized
  • Garlic (crushed) – 6-7 pods
  • Ginger (finely grated) – 1 inch piece
  • Tomato (sliced) – 2 medium sized
  • Biryani Masala – 1/2 tsp
  • Turmeric – 1 tsp
  • Pudina (Mint) leaves – 1/2 cup
  • Oil – 4tbsp
  • Whole garam masala – 2 bay leaves, 4-6 black pepper, 4 cloves, I inch stick cinnamon stick, shah jeera – 1/2 tsp, cardamom – 1 large and 2 small
  • Salt as per taste
  • Coriander leaves (chopped) – 1/2 cup
  • Whole spices to be ground – 6-7 red chillies, 1 tbsp coriander, 1 tsp jeera
  • Basmati rice – 2 cups

 

Method:
Dry roast all the whole spices to be ground. Allow to cool and grind to a powder. Set aside.

Wash the rice till water runs clear. Let the rice soak till you prepare the mushroom.

Wash and chop the pudina. Set aside.

Heat oil in a heavy bottom dish.

Add the whole garam masala to the oil. Add turmeric followed by the onion.

Cook the onion on a low flame till it turns brown. When the onion turns soft and pink add the ginger and garlic.

When the onion turns brown add the sliced tomatoes.

Continue cooking. When the tomatoes are soft and mushy add the roasted and ground masala.

Cook for a minute or two and finally add the mushrooms and salt.

The mushrooms will exude water. Cook on high flame, stirring continuously, for two minutes.

Add the chopped pudina and the biryani masala and stir well.

Now add the rice and one and a half cups of water. 

Give it one final stirring and cover the vessel.

It takes approximately 15 minutes for the rice to cook.

Turn off the heat and let the biryani sit for another twenty to thirty minutes.

Remove the lid, garnish with coriander, stir well and serve with raita.

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