Recipes
Mushroom Biryani Recipe
Prep Time | 10 minutes |
Cook Time | 30 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 250 gram sliced mushrooms
- 500 gram basmathi rice or any fragrant rice
- ½ cup Yogurt (Curd)
- 1 tomatoes
- 1 medium onion sliced thinly
- mint/ pudina Chopped
- oriander leaves Chopped
- 1 ½ tbsp ginger garlic paste
- 2 green chili sliced
- 3 tbsp Oil
- ½ tsp red chili powder
Dry spices to temper
- 1 star anise
- ½ tsp shahi jeera
- 2 green cardamoms
- 1 cinnamon stick
- 4 Cloves
To powder
Ingredients
Dry spices to temper
To powder
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Instructions
Preparation
- Wash and soak rice for at least 20 minutes.
- Powder the ingredients mentioned under to powder. Set this aside
Making mushroom biryani
- Heat a pan with oil, add the dry spices to temper.
- When they begin to sizzle, add onions and chilies and fry till golden.
- While the onions fry wash and chop mushrooms.
- Add ginger garlic paste and fry till the raw smell dis appears.
- Add yogurt or tomatoes and fry till the oil begins to separate. While this cooks, bring 3 ½ cups water to boil in a large pot.
- Add red chili powder, powdered masala, mint and coriander leaves and fry for about 1 to 2 minutes.
- Add mushrooms, fry on high for 2 minutes. Add boiling water to the mushroom mix and add rice & salt. Boiling water is added to prevent the mushrooms get soaked up in cold water. If you don’t mind eating mushy mushrooms, you can add cold water and bring it to a boil.
- Cook till the rice is fully cooked. If needed sprinkle some water.
- Garnish with coriander leaves
- Serve mushroom biryani with onion raita.