Mushroom Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Oil – 1tbsp
  • • Bay leaf – ½
  • • Cinnamon – 1 thin piece
  • • Cloves – 3
  • • Cardamom pods -2
  • • Yogurt – 2 tbsp
  • • Basmati Rice – 3 cups
  • • Biryani Masala – 1 tbsp
  • • Red chilli powder – 1 tsp
  • • Garlic – 4, chopped
  • • Green chilli – 2, slit into two for garnish:
  • • Saffron – ½ tsp dissolved in ½ cup warm milk
  • • Ghee – 2 tbsp (or oil)
  • • Mint – 2 tbsp finely chopped (to garnish) For fried onions:
  • • Onions – 2 small onions, ½ cup, sliced thinly
  • • Oil – to fry (3 - 4 tbsp) For rice masala:
  • • Cashew nuts – 6
  • • Khus khus (white poppy seeds) – ½ tbsp.
  • • Cumin seeds/ jeera – ½ tbsp
  • • Fennel seeds – 1 tbsp.
  • • Garlic – 4 pods
  • • Ginger – 1 inch
  • • Green chilli – 6
  • • Tomato – ½, medium sized, chopped
  • • Mint – ½ cup, chopped finely
  • • Coriander leaves – ½ cup, chopped finely.
Instructions
  1. Wash and soak rice for atleast 30 -40 minutes. For Fried onions:
  2. Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Stir in the middle so that it does not stick to the bottom. Set aside. For masala:
  3. Grind the garlic, ginger, mint, coriander, cashews, poppy seeds, fennel seeds, tomatoes, cumin seeds, chillis with two tbsp. of water into a smooth paste.
  4. Now take a big pan, add oil or ghee in medium heat, add the spices (cardamom, bay leaf, cinnamon, cloves), and add garlic and chillies and sauté for a minute. Now add the grinded paste and sauté them till the raw smell leaves and little oil oozes out.
  5. Now add the mushroom, yogurt, chilli powder, biryani powder and mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.
  6. Now after returning the skillet back to the stove, add the rice and salt and water. ( Quantity of water to be added is for one cup of rice , it is 1.5 cups of water). Mix well and close the lid tight and keep it in medium heat for 10 minutes. Now add the marinated fried onions and chopped mint for garnish and keep it in low for 5 minutes.
  7. Drizzle the saffron milk over the rice and Switch off, and keep it closed for another 5 minutes. They will help the rice to get the saffron flavors and vice versa.
Recipe by Relish The Bite at https://www.relishthebite.com/mushroom-biryani/