Mushroom Biryani

I make this very often at home and each time I plan to add this to the blog. I had already drafted half of the recipe many months ago, but somehow never got to upload the images and finalise it. However, this time I had made up my mind to click pictures of each step and complete the write up 🙂 It’s a very simple recipe and

quite similar to my egg biryani. People’s choice of biryani is quite divided and each one has his/her own personal favourite. Me and Neha likes the milder Malabar biryani style of recipe, whereas hubby prefers Ambur style biryani. We all like the taste of kaima or jeeraga samba rice in our biryanis, as compared to long grained basmati.

The mushroom masala is made seperately with simple spices, curd, lots of mint leaves and so on. The rice is cooked seperately and then both are layered and given “dum” for few minutes. Since this is made often, I refrain from using too much of ghee or masalas. However you can be a bit more liberal in adding them 🙂 It’s definitely gonna increase the taste and flavour. Pair it with a simple chilled raita and if desired add few fried papads and your lunch or dinner is sorted. I have used 200 ml cup. You may add whole spices like cinnamon, cardamom, cloves, star anise etc. Also, it can be garnished with fried cashews and kismis. I avoid it as my family do not like it that way. So, what are we waiting for? The next time you grab a pack of fresh mushrooms, why don’t you try this in your kitchen? For those who are interested, you may check

mushroom pepper masala, mushroom pulao, mushroom spinach rice, mushroom quinoa, mushroom methi masala, kadhai mushroom

and many more mushroom recipes in the blog. Happy cooking. Stay safe and stay happy.

Ingredients:

• Jeera/kaima/Basmati rice 2 cups
• Salt to taste
• Turmeric powder 1/2 tsp
• Red chili powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 3 tsp
• Onion 3
• Tomatoes 2
• Mushroom 1 pkt
• Green chilies 2-3
• Garlic 5-6 cloves
• Ginger 1 inch piece
• Cumin seeds 1/2 tsp
• Saunf/fennel seeds 1/2 tsp
• Pepper corns 9-10
• Curd 2 tbsp
• Mint leaves handful
• Coriander leaves 3-4 sprigs
• Bay leaf 2
• Refined oil 2 tbsp
• Ghee 1-2 tbsp
• Milk 2-3 tbsp

Method:

• Slice the onions and tomatoes finely.
• Chop the ginger, garlic roughly.
• Wash the rice and soak it in water for atleast half an hour.
• Heat ghee in a heavy flat pan and add a bay leaf to it. Now add one third of the sliced onions and saute till golden.

• Now add the drained rice and stir gently for two minutes.

• Add salt and double the quantity of water and bring to a boil.

• Reduce the flame, cover and cook for 12-15 minutes. Switch off the flame and leave it undisturbed for 5-10 minutes.
• Wash the mushroom well and cut into quarters.

• Blanch them in boiling water for 3-4 minutes. Drain and keep aside.
• Heat oil in a kadhai and add the sliced onions and saute them till they are translucent.
• Coarsely grind the green chilies, ginger, garlic, cumin seeds, fennel seeds and pepper.
• Add this to the onion and cook for two minutes.

• Now add the sliced tomatoes and dry spice powders roast till the raw smell goes off.

• To this mixture, now add the curd and cook till the oil floats on top.

• Add quarter cup of water and half of the mint leaves and bring this to a boil.

• Once this is done, add the blanched mushroom and mix well.

• Now add some more water and cook for five minutes. Finally, add a tablespoon of milk and keep this aside.

• Now, take a heavy bottom big pan. I prefer to use my cast iron Dutch oven. Smear the bottom with little ghee.
• Place one third of the cooked rice into the pan. Sprinkle little garam masala, coriander leaves and mint leaves.

• Pour half of the mushroom gravy over this and cover it with one third of rice again.

• Once again sprinkle garam masala and the greens.

• Now pour the remaining gravy and cover it with the rice.
• Add a tablespoon of ghee, two tablespoons of milk and garnish it with fried onions and greens.
• Place this pan on a heated tawa over low to medium flame for 5-8 minutes.

• Serve it hot with a raita of your choice.