Mushroom Biriyani

April 27, 2024

Mushroom Biriyani

Mushroom Biriyani is a flavored rice made in one pot. Mushroom Biriyani is easy to make one pot meal made in any source like pressure cooker, heavy base pot or instant pot.

Mushroom biriyani is made with mushroom, rice, spices, and herbs. This mushroom biriyani is delicious and quick recipe for lunch boxes. Serving perfect raita for biriyani adds extra taste. Add ghee fried crispy cashews for added taste to biriyani.

Which rice is used for Biriyani?

Biriyani recipes can be made using basmati rice, jeera rice(seeraga samba rice) any aromatic rice or biriyani rice.

Spices for Biriyani:

Biriyani is highlighted with the spices added in the recipe. Spices can be added as whole or ground with ginger-garlic paste at right proportion in biriyani. While saute the spices in ghee or oil gives the flavor of Biriyani.

Mushroom Biriyani can be made in different varieties using coconut milk, or without coconut milk. Coconut milk gives rich taste to biriyani.

Ingredients:
Mushroom-1cup
Basmathi rice-2cups(160ml)
Green chilies-2
Tomatoes-2
Onions-2(medium size)
Chilly powder-1tbsp
Mint leaves-1 fistful
Coriander leaves-1 fistful
Salt-as needed
Ghee-5 tbsp
Oil-3 spoon
Thick curd-1tbsp
Lemon juice-2tbsp

Spices:
Cloves-2
Cinnamon-1(1 inch)
Cardamom-2
Bay leaf-1
Stone flower(kalpaasi)-1

Method:

To cook rice:

Wash and soak 2 cups of basmathi rice for 15 minutes. In a vessel add 4 cups of water and allow it to boil.
Then add basmathi rice, above given spices, some coriander leaves, mint leaves into boiling water.

Now add a spoon of ghee and little salt. When the rice is cooked to 80 percent(if you take a rice and break, it will break and half cooked). Switch off the stove and drain the rice.

Ginger-Garlic paste:

In a jar add chopped ginger, garlic, cardamom, cinnamon stick, cloves and grind it to fine paste and keep aside.

Method for biriyani:

Add some oil and 2tbsp of ghee in a pan and heat it. Add chopped onions, bay leaf, stone flower, green chilies, and ginger garlic paste.

Sauté for few minutes till raw smell goes off. Now add tomatoes and sauté for a minute. Then add few mint and coriander leaves and keep the remaining to use at the end.

Add the spice powder, mushroom, curd, a spoon of lemon juice and mix them. Add few salt and mix well. Let it cook for a minute.

Then add the boiled rice on the masala and spread evenly on it.
Add the remaining coriander and mint leaves, fried onions, 2tbsp of ghee spread on rice.

Keep in high flame for 10 min and very low flame for 10min. Switch off and mix with fork on sides. Squeeze a piece of lemon.
Serve hot with onion and cucumber raita.

Check here for more biriyani recipes: