Mushroom Biryani recipe with step by step procedure. Check out other Biryani recipes here. You may also like the mushroom masala biryani and side dish for biryani.
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Ingredients
- 250-grams Basmati Rice
- 150 grams of thinly sliced onion
- 75- grams of thinly sliced Tomato
- 80 ml of Oil
- Garlic Paste made from 30 grams of Garlic
- Ginger Paste made from 30 grams of Ginger
- 25 grams of thick curd/yogurt or (for vegan version either omit or use plant based yogurt)
- 1.5 TSP of Salt
- 500 grams of sliced mushroom
- 1/4 cup of cooked dry green peas
- 1.5 cups of hot water
- Juice from half of the medium size Lime(lime and lemon are different, Lime is in green color)
Whole Spices:
- 1-inch cinnamon sticks(3 to 4)
- 4 Cloves
- 1 Bay Leaf
- 3 to 4 Green cardamom
- 3 petals of star anise
Spice Powders
- 1/2 to 3/4 Tsp of chili powder(adjust according to your taste)
- 1/2 tsp Garam Masala(I used Homemade Garam Masala)
Herbs :
- 1/2 cup of finely chopped Mint leaves
- 1/4 cup of finely chopped coriander leaves
Procedure:
Step 1:
Wash the rice for 3 minutes. Let the rice Soak in the water for 30 to 45 minutes.
Step 2:
While the rice is soaking, prepare the ingredients required for the Mushroom Biryani.
Step 3:
Mushroom Biryani Gravy:
1.In a wide pan heat the oil with some whole spices. When the oil is nice and hot, fry the thinly sliced onion until it turns light brown and crisp.
2. Followed by onions, add the garlic paste and ginger paste, one at a time and, saute until the raw smell goes off, about 3 minutes each.
3. Add in the thinly sliced tomato with some Coriander Leaves, mint leaves, salt and, fry them till the tomato becomes soft and mushy.
4. At this Stage, Fill a pot with plenty of water, add a few whole spices (a small cinnamon stick, a clove, cardamom) and bring the water to boil.
5. Add the thick curd(whisk the curd) to the Mushroom biryani Masala and Stir continuously until the oil separates.
6. Season the Biryani Masala with some garam masala, chili powder and, salt. Mix the Masala well for a second or so.
7. Add cooked peas, mushrooms and mix for a minute or so. Then, cover the pot with a lid and let the mushrooms cook over medium-low heat for a minute.
8. From the Boiling water take a 1.5 cups of water and pour into the Biryani masala. Mix well and adjust the salt and spice level. Let the mushroom cook for 3 to 5 minutes.
Half cook the Biryani rice:
Meanwhile, the Mushrooms are cooking, let’s cook the rice.
9. At this stage, the water has come to boil. Add some salt to the boiling water and mix well to dissolve the salt. The water should taste light salty to taste.
10. Drain the soaked rice and add the rice to the boiling water and give a quick mix. Let the rice cook for 7 minutes, approximately until the sides of the rice look transparent then, turn off the stove and drain rice immediately. Check the video for detailed information.
11. While draining the rice, collect a cup of salty water and, keep it aside. During the dum process if the rice needs more water to cook completely then, use the required rice cooked salty water.
Biryani Dum Process:
11. Add the lime juice and drained half cooked rice to the Mushroom biryani gravy and gently mix the rice with the gravy until well combined.
12. Wrap the pot with an aluminum foil and then put on the lid. Place a heavy material on top of the lid and allow the Mushroom Biryani cook between medium-low and medium-high for 30 to 45 minutes.
13. Once the rice is 100% cooked, turn off the stove and let the Biryani rest for 15 minutes and then, serve the mushroom Biryani.
Note:
- Vegan’s can skip the curd/yogurt.
- For better taste use freshly grounded ginger and garlic paste.
- Use fresh curd/yogurt
Based on 2 Review(s)
