admin Mushroom Biryani is a favorite food for vegetarian people, not only vegetarian but also most of the people. Here we are going to do one pot biryani in an easy and simple way. Let us get into the recipe.
Course : Biryani / Main course
Cuisine : Indian
Recipe from : Author
Serves : 2- 3 people as a meal
Preparation time : 10 mins
Cooking time : 25-30 mins
Total time needed : 35-40mins
Ingredients :
* Mushroom – 200 grams ( you can add more if you wish)
* Basmati rice – 1 cup
* Onions – 2 nos in medium size
* Tomato – 1 no medium size
* Curd – 1/4 cup
* Mint – 1/2 bunch
* Coriander leaves / cilantro – 1/2 bunch
* Green chilly – 1 or 2
* Ginger garlic paste – 1 tblspn
* Curry leaves – 2 strings
* Turmeric powder – 1/2 tsp
* Coriander powder – 1 tblspn
* Kashmiri chilli powder – 1/ 2 tblspn ( as per your spice level)
* Garam masala powder – 1/2 tblspn
I have used store bought Biryani masala instead of the above spice powders.
If you are using it,it will be – 1 1/2 tblspn
* Salt as needed
* Water – 2 cups ( as we are cooking in the pot)
* A pinch of Saffron soaked in a table spoon of milk. ( purely optional)
* 1 tblspn of Ghee to sprinkle finally on the top of biryani before closing the lid
For seasoning (Spices) :
* Ghee – 1 tblspn
* Oil – 1 tblspn
* Bay leaves – 2 nos
* Cinnamon sticks – 1 medium no
* Cloves – 2 nos
* Cardamom – 1 no
* Cumin seeds – 1 tsp
* Fennel seeds – 1 tsp
* Poppy seeds – 1/2 tsp
* Kalpaasi – 1 or 2 (optional)
* Rose petals – 1 pinch
Preparation Instructions:
1. Soak the rice for 20 minutes and drain the water completely.
2. Heat a tablespoon of ghee in a heavy bottom pan (which you are going to prepare biryani) and fry the drained rice until it turns aromatic in medium flame and keep it aside.
3. Heat the same pan with ghee and oil, then add all the spices mentioned above in the ingredients and let it splutter.
4. Add Onions, green chilli, curry leaves and fry it until the onions get soft.
5. Add mint leaves and saute for a minute and add Tomato and cook until it gets mashed.
6. Add Mushrooms, salt and let it cook by covering the lid in medium flame until the mushroom oozes out water.
7. Add ginger garlic paste and saute for a minute.
8. Add turmeric powder, coriander powder, chilli powder, Garam masala and saute for a minute.
9. Add curd and mix well.
10. Add the ghee roasted rice and mix well.
11. Add water and coriander leaves and cover the lid tightly and let it cook for 15 – 20 minutes (until the rice cooks) in medium low flame .
12. Open the lid and sprinkle a tablespoon of ghee ,coriander leaves and the milk soaked saffron (optional) and gently stir and closed the lid and let it rest for sometime or until serve.
13. Recipe is ready to serve.
Steps In Pictures:
1. Soak the rice for 20 minutes and
drain the water completely.
2. Heat a tablespoon of ghee
in a heavy bottom pan .
3. Add the drained rice and
fry until it turns aromatic
in medium flame.
4. Keep it aside.
5. Heat the same pan with ghee and oil,
then add all the spices mentioned above
in the ingredients and let it splutter.
6. Add Onions, green chilli, curry leaves and
fry it until the onions get soft.
7. Add mint leaves and saute for a minute.
(can add it after tomato also fine)
8. Add Tomato and cook until it
gets mashed (adding little
salt along tomato will make
it cook quickly).
9. Add Mushrooms.
10. Add salt and let it cook by covering
the lid in medium flame until the
mushroom oozes out water.
11. Add ginger garlic paste and
saute for a minute.
12. Add turmeric powder.
13. Add coriander powder.
14. Add Kashmiri chilli powder.
15. Add Garam masala powder.
(Instead of the 3 maslas, we can use
store bought biryani masala powder).
16. Add curd and mix well.
16. Add the ghee roasted rice and
mix well together.
17. Add water.
18. Add coriander leaves / cilantro.
19. And cover the lid tightly and let it
cook for 15 – 20 minutes (until the rice cooks)
in medium low flame .
20. Open the lid and sprinkle a tablespoon
of ghee.
21. Add the remaining coriander leaves.
22. Add the milk soaked saffron (optional)
and gently stir and closed the lid and
let it rest for sometime or until serve.
23. Recipe is ready to serve.
Note for the dish :
1. Frying the rice in ghee helps it remain long and fluffy.
2. Adding cashews while seasoning will add taste and flavor.
3. Adding more onions will give you more taste.
4. Do not stir rough or continuously after adding the rice, because it will break it.
5. Recipe can be simply served with raita / thayir pachadi.
Try it out upcoming chefs.
Yummy
Thank you so much 🙂