Mushroom Biryani/How to make Mushroom Biryani26 May, 2017
- Servings : 4
- Prep Time : 15 min
- Cook Time : 25 min
I am in love with biryani and mushroom biryani is one of my favorites because it does not require much time and can be prepared in a jiffy.
This mushroom biryani is not layered biryani but has an aromatic and spicy flavor like any other layered biryani. Mushroom biryani is also served with Raita, salan or papad.
In Mushroom Biryani, cut the mushroom in four halves and make a paste of ginger, garlic, whole spices and mint, Sauté the paste in ghee then add onion sauté till translucent and then add tomatoes and mushroom, mix it with all other spices and add water. Once water boil add rice and cooks till it becomes fluffy.
I have added both green chilies and red chilly which gives spicy flavor to the biryani.
Rice 1 ½ cups Mushroom 300 gms. Ginger 3 tbsp chopped Garlic 4 cloves Green Chilies 3-4 Cloves (Laung) 5-6 Cinnamon sticks 1’’ Onion 2 small Tomato 1 medium Mint 3 tbsp. (handful) Green cardamom 4-5 Lemon juice 2 tsp. Dry Mango Powder 1 tsp Coriander Powder ½ tbsp. Red chili powder 1 tsp Garam masala ¼ tsp Salt to taste Oil 1 tsp Desi ghee/Clarified Butter 2 tsp. Cilantro 1 tbsp chopped. Water 2 ½ cups
Wash the rice and soak for 20-25 min. Drain the water and keep it side.
Clean the mushroom and cut into four halves and sliced the onions Add garlic, ginger, green chilies, mint in the mortar pestle and make a coarse paste then add whole spices: cloves, green cardamom and cinnamon stick and grind it to make a paste.
Heat a pan over medium heat then add ghee and oil.
Once it hot, adds coarse paste and sauté it till oil start oozing from sides. Now add sliced onion.
Sauté till it becomes translucent then adds tomatoes and sauté till tomatoes become soft.
Now add mushroom and stir it well and sauté for 2-3 mins.
Then add all spice powder: red chili powder, coriander powder, dries mango powder and garam masala mix it well and sauté for 3-4 min over a low flame. Now add drained rice and stir it well.
Now add water and salt. Mix it well.
Let it come to boil over medium heat and then cover the lid and reduce the flame to low.
Let it cook till rice grain are the cook or all water is absorbed. Once cooked add lemon juice and cilantro and let it stand for 5 min. Once done, fluff the rice with a fork.
Mushroom biryani is ready to serve with salan, raita, and onion.
- 1. I have used basmati rice that should not soak more than 30 mins.
- 2. You can reduce the spice level by not adding the red chili powder and use only one kind of chilly.
- 3. you can grind the green paste in the grinder instead of using Mortar-pestle.
To check the doneness: after 10 min check the rice whether cooked or not by pressing some grain in your finger if you are able to press easily means it cooked otherwise need to cook more for a couple of mins (you can add ½ cup more water if needed).
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