Lunch

Mushroom Biryani Recipe

INGREDIENTS

1 cup mushrooms sliced
2 cups basmati rice
1 medium sliced onion
4 tbsp. curd or yogurt (optional)
½ cup tomatoes
3 tbsp. mint leaves chopped
3 tbsp. chopped coriander leaves
1 ½ tbsp. ginger garlic paste
2 green chilies slit
2 tbsp. oil or ghee
½ tsp Catch red chili powder
3 ½ cups water
1 bay leaf
1 star anise
½ tsp. shahi jeera
2 green cardamoms
1 cinnamon stick
4 cloves
1 ½ tsp. Catch garam masala powder

Accompaniments with Mushroom Biryani:

  • Raita
  • Pickle

INSTRUCTIONS

  1. Wash and soak rice for at least 30 minutes. Drain the rice to a colander.
  2. Heat a pan with oil, add the whole spices – bay leaf, cinnamon stick, cloves cardamom, star anise and cumin.
  3. When they begin to sizzle, add onions and chilies and fry till golden.
  4. While the onions fry, wash and chop mushrooms.
  5. Add ginger garlic paste and fry till the raw smell disappears.
  6. Next, add tomatoes, Catch turmeric powder, Catch table salt. Mix until they are soft.
  7. Add Catch red chili powder, Catch garam masala, mint and coriander leaves and fry for about 1-2 minutes.
  8. Pour yogurt and mix well.
  9. Transfer mushrooms, fry for 2-3 minutes.
  10. Add drained rice and pour water.
  11. Cook covered on a medium-high heat till the rice is fully cooked.
  12. Garnish with coriander leaves.
  13. Serve hot.

 

Recipe Notes/Suggestions:

  • Alter the seasoning as per your taste.
  • If cooking in a pressure cooker, cook for 1 whistle on a high flame.

 

Other than the Mushroom Biryani recipe, here are some other Indian dinner recipes that you can try making at home too, like:

Leave a Reply

Your email address will not be published. Required fields are marked *

x

Please login to rate this recipe!

x

You have already rated this recipe!

x

Thanks for rating this recipe!