biryani recipes - Relish The Bite

One pot Mushroom biryani recipe

November 30, 2023 by Suki Leave a Comment

This is my first option if I have mushrooms at home so let the world know this… 😉!

I know and I have heard this from my loved ones that “Biryani” can never be vegetarian. However, I am a vegetarian and this is the only biryani I have tasted 😀 so this is a delicacy to me. I am here in Costa rice for a break last few days. Obviously, new place and beautiful. However, Vegetarian options are not great unless I cook here. If I go to the the main town I might get some option. So, for now all I am having –> rice, beans and plantain. At this point, I choose peace over food and humans which is unlike me. So, no complaints!

Serving Size:

Time:

Difficulty:

* Oil – 2 tbsp
* Bay leaf – ½
* Cinnamon – 1 thin piece
* Cloves – 3
* Cardamom pods – 2
* Onions – 1, big, sliced thinly
* Mint – 1 cup, chopped finely
* Coriander leaves – 1 cup, chopped finely
* Garlic – 6, very finely chopped
* Ginger – 2 cloves, finely chopped
* Green chilli – 8, slit
* Tomato – ½, sliced
* Turmeric powder – ¼ tsp
* Biryani masala – 1 tsp
* Red Chilli powder –1 tbsp
* Mushrooms chopped (crimini, or another favourite variety) – 2 cups
* Salt – 2.5 tbsp or as per your taste.
* Basmati Rice – 2 cups
* Water – 4 cups
* Coriander leaves – 1 tbsp, chopped

Directions

Take a big wide pan, add oil on medium heat, and add the spices like bay leaf, Cinnamon, cloves, cardamom pods, and sauté for a minute. Add the cumin seeds, then the onions, mint, coriander leaves, ginger, garlic, green chillies, and fry for two minutes with a bit of salt.
Then add tomatoes with mushrooms, turmeric powder, biryani masala, red chilli powder and salt.
Mix well and sauté for two minutes.
Then add the rice and mix well.
Add the water to it and close the pan in medium high heat for ten minutes.
After ten minutes, change it to low for ten minutes.
Finally, keep it closed for ten minutes after removing from heat.
Garnish with coriander leaves.
Notes: Remove chilli powder if you find it spicy.

Dum Aloo Biryani/ Little Potato Biryani

July 25, 2018 by Suki 2 Comments

Rich and flovorful biryani made with potatoes. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties. You are going to love this rice flavorful rice. This is an exotic Indian potato biryani in a restaurant style. Who does not love the exotic fragrant biryani? Just the name “biryani” will make many drool. I posted biryani collection recipes few weeks back with all biryani recipes and their side dish. I made this biryani with Garlic Raita and mirchi ka salan.

I have had this question many times in my blog or in email on my biryani masala powder recipe. I mostly use aachi (Indian brand) biryani powder and there are very few times I make my own masala. If you really want to make, you can use the recipe from here from my fellow blogger that I have tried before. – Biryani recipe.

Other favorite Biryani recipes: Lamb Biryani, Shrimp Biryani, Paneer Biryani , Egg Biryani, Ambur Mutton Biryani, Mushroom Biryani and Vegetable Biryani.

5.0 from 1 reviews

Dum Aloo Biryani/ Little Potato Biryani

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 5

Ingredients

• Marinate:
• • Ginger garlic paste - 1 ½ tbsp (I grind fresh garlic and ginger)
• • Biryani powder – 2 tbsp
• • Red chilli powder – 1 tsp
• • Coriander pwder - 1 tsp
• • Jeera/ Cumin Seeds - 1 tbsp
• • Green chilli - 5 (cut them roughly)
• • Mint - ½ cup (chopped)
• • Coriander- ½ cup ,chopped
• • Curd – ¾ cup
• • Oil – 2 tbsp
• • Baby potatoes – 500gms, boiled for 1 whistle or 15 minutes boil in microwave or 10 mins in pan and peel the skin off.
• • Salt – 2 tbsp
• • Lime juice – 2 tsp
• • Fried onions – 1 tbsp

Rice:
• • Basmati rice – 2 cups (soaked for ten minutes)
• • Jeera - 2 tsp
• • Salt – 3 tbsp. (according to taste)

Others:
• • Fried onions – 1 tbsp
• • Ghee - 2 tbsp
• • Oil – 1 tbsp
• • Orange food colour mixed with 2tsp of water or saffron in warm water
• • Rose Essence – Few drops
• • coriander and mint leaves– to garnish

Instructions

Marinate everything listed under “marinate” section with the boiled potatoes for at least 30 minutes to 2 hours.
Soak basmati rice for 10 minutes. Do not wash the rice for many times; it will make you lose the rice flavor.Just one rinse should be good.
Boil 5 cups of water in high heat. When it boils vigorously, add the soaked rice, jeera and salt. Cook till its 80% done. Usually I put them for 6 minutes after adding rice. That is usually 80% done.
Meanwhile, add oil in a heavy bottomed pan, add the marinated potatoes and keep it without switching on.
Now layer the rice with the cooked rice on the potatoes, top it with fried onions, ghee, saffron in warm mater, rose essence, coriander and mint leaves.
Cover the entire pan with foil and cover with a plate. Place a weight over it and let it cook on medium flame for 7 minutes and 25 minutes on very low flame.
Now remove the weight and foil and fluff the rice carefully.

Notes

1.Don’t over soak the rice, and then it will not give you that biryani texture in the rice.
2.Gently mix the rice at the end, don’t break the rice.
3.Don’t compromise on the quality of the rice. Use basmathi rice and not long grained rice.
4. The red colour is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead always.
5. Marinating potatoes is a must. Marinate at least for an hour, I soaked for 2 hours.
6. Don’t overcook the rice, and then the rice will be mushy. So when you cook rice, stand next to it and keep checking it.

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Biryani Collection

April 20, 2015 by Suki 15 Comments

Biryani is one of the most popular dishes in India. Biryani is one of the foods for sure that gives that comfort feeling. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties. There are varieties of biryani are prepared like Hyderabadi biryani, Mughal biryani, chettinadu biryani, Kashmiri biryani. It is a perfect Sunday lunch idea. There will be no one saying No to biryanis, let it be vegetable biryani, chicken biryani, shrimp biryani, palak biryani ,chickpea briyani, potato biryani,paneer biryani, duma loo biryani, cashew biryani,lamb biryani, egg biryani, mushroom biryani and so on!

I have already 6 Biryani recipes , you would have known by now that I love cooking Biryani. The best thing about biryani is that it tastes great even the next day and the day after. It will save you from cooking for next three days and it will never be like you taste leftover food! Awesome right? Biryani has become one of my all time Sunday recipes.

Biryani is not strenuous at all to prepare like many believe. It’s just little time consuming and it need that little extra special care when we do it. Try to use all the ingredients listed, each ingredient has a special role in the biryani and compliments one with another.

1. Mushroom Biryani

A plate full of hot, fragrant rice and mushroom cooked with crispy onions and spiced yoghurt sauce.

1. Restaurant style vegetable biryani

This delicious layered biryani is fragrant, flavorful, and filling. Carrot, beans, peas and potatoes cooked in gravy of spicy yogurt and served with basmati rice topped with cashews and fried onions.

1. Paneer Biryani

This is a treat for the vegetarians. Aromatic and flavorful one pot meal!

1. Egg Biryani

Got some rice and eggs? Turn them into famous scrumptious one pot meal – Egg Biryani.

1. Restaurant style Lamb Biryani

Rich and delicious biryani made with lamb. You are going to love this rice flavorful rice. This is an exotic Indian lamb biryani in a restaurant style.

Shrimp Biryani

Shrimp biryani is extraordinary for seafood lovers and biryani lovers. Shrimp in biryani induce nice flavors to rice.

7. Ambur Mutton Biryani

If you haven’t tasted this Biryani, what are you waiting for? Do give it a try, you are going to love this rich flavorful rice.
Aromatic, fragrant and tasty !

8. Chicken Biryani restaurant Style:

Rich and flavourful biryani made with Chicken!! Recipe is here.

9. Cauliflower Biryani/ Gobi Biryani

Famous Indian One pot meal cooked with spices coated cauliflower. Rich and flavorful 🙂 It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties. Recipe is here.

10. Chicken Biryani Homestyle

Spices massaged to the Chicken, marinated overnight, layered with rice, fried onions and cooked slowly to perfection for the chicken juices to go in the rice! Recipe is here.

11. Hyderabadi Lamb Biryani

A classic Indian dish prepared using spiced Marinated lamb, layered by basmati rice, fried onions, mint & cilantro leaves. Recipe is here.

Best sides for Biryani:

Tomato Garlic Raita

2. Carrot Ginger Raita

3. Cucumber Carrot Raita

4. Mirch ka salan

5. Shimla Mirch ka salan

6. Gobi/Cauliflower fry

7 .Chicken 65

8. Mutton Sukka

9. Coconut Butter Chicken Roast

10. Spicy Chicken Roast:

Mushroom Biryani

March 19, 2015 by Suki 7 Comments

A plate full of hot, fragrant rice and mushroom cooked with crispy onions and spiced yoghurt sauce.

I have already 5 Biryani recipes 🙂 which means you would have known by now that I love cooking Biryani. Many find it difficult but it is not and it is worth the time it takes. I am not saying this 😉 Just like that! Trust me! I remember when I first tried to cook biryani before 3 years I would always make the rice mushy so I never liked to do Biryani after it. I will motivate again myself to do it and tried. I somehow found the tricks after a first few times 🙂 Now I am sure a pro 😀 proudly would say that! Never failed 🙂 And I still love to get comments even I know that it is good 😀 Like today when I received a comment for my sambar 😉 I went all blushing! 😀 May be I got the comment to see me blush 😉 whatever..:) It is always that comments and love which makes me cook next time!

To be honest, it does take time to cook biryani than many easy 10 minutes food. I even don’t like to post time consuming recipes but it is so tasty that I could not resist myself not posting it. The best thing about biryani is that it tastes great even the next day and the day after. It will save you from cooking for next three days and it will never be like you are tasting leftover food! Awesome right?

Biryani is one of the most favorite dishes. My mom has never cooked mushroom when I was a kid, so I used to be hesitant to eat or cook them. Then had it when I went out with friends and I found it tasty and no harm cooking them 🙂 . May be I will cook this for her sometime 🙂 and also I realized that I don’t have a lot of mushroom recipes somehow. I always add them to noodles and pastas but I don’t tend to make them on weekends 🙂 somehow and here is the mushroom Recipes that I have – Mushroom Pepper Mini Quesadilla, Malai Pepper Mushroom with some colourful mushrooms.

I have some good biryani collection recipes. 🙂 If you would like to view it – Restaurant style vegetable Biryani, Paneer Biryani, Hyderabadi Egg Biryani, Restaurant style Lamb Biryani, Prawn Biryani.

To make it vegan, skin the yogurt or replace with vegan yogurt. And also replace ghee with oil.

Mushroom Biryani

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 20 mins

Cook time: 45 mins

Total time: 1 hour 5 mins

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

Wash and soak rice for atleast 30 -40 minutes.

For Fried onions:
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:
Grind the garlic, ginger, mint, coriander, cashews, poppy seeds, fennel seeds, tomatoes, cumin seeds, chillis with two tbsp. of water into a smooth paste.
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.
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.
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.
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.

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It taste great with a raita (Garlic Raita / Cucumber carrot Raita), or Mirchi ka salan or even plain biryani will taste delicious 🙂

Hyderabadi Egg Biryani

February 19, 2015 by Suki 36 Comments

Got some rice and eggs? Turn them into famous scrumptious one pot meal – Egg Biryani.

One of the famous Indian one pot meal biryani using hard boiled eggs. It has amazing flavors. Biryani has become one of my all time Sunday recipes. I guess I have posted 4 biryani recipes – Lamb Biryani, Shrimp Biryani, Paneer Biryani and Vegetable Biryani. Now this is the fifth one! We can make the Biryani and just have it with no Eggs also. It still tastes great.

I used to frown to prepare biryani before 4 years. I thought it was a big thing, and it is best had only in restaurants. But now 🙂 it has become a part of my Sunday lunch. It took about an hour to prepare. But on weekends, it is fine and also we don’t need to prepare side dish for this. It is great to have with any raita 😉 and especially with garlic raita. I blended the masala and all ingredients and then cooked the rice and masala together and topped the fried masala egg on it.

4.7 from 3 reviews

Hyderabadi Egg Biryani

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

Serves: 3 cups

Ingredients

• Oil – 1tbsp
• Bay leaf – ½
• Cinnamon – 1 thin piece
• Cloves – 3
• Cardamom pods -2
• Tomato - 1, small, chopped
• Yogurt – 2 tbsp
• Basmati Rice – 3 cups
• Biryani Masala – 1 tbsp
• Red chilli powder – 1 tsp
for garnish:
• Saffron – ½ tsp dissolved in ½ cup warm milk
• Ghee – 2 tbsp
• Mint – 2 tbsp finely chopped (to garnish)
For the Egg masala:
• Ginger garlic paste – 1 tsp
• Red chilli powder – 2 tsp
• Black pepper powder – 1 tsp
• Besan flour- 2 tbsp
• Salt – 2 tsp
• Boiled eggs - 4
For fried onions:
• Onions – 2 small onions, ½ cup, sliced thinly
• Cashewnuts – 6
• 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 – ½ tbsp.
• Coconut – 2 tbsp
• Garlic – 4 pods
• Ginger – 1 inch
• Green chilli – 4
• Mint – ½ cup, chopped finely
• Coriander leaves – ½ cup, chopped finely.

Instructions

Wash and soak rice for at least 30 -40 minutes.

For Fried onions:
Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Add cashews in the end and fry too. Stir in the middle so that it does not stick to the bottom. Set aside.

For Egg masala:
Mix all the ingredients under “Egg masala” with little water and add the Eggs. Heat a pan with 1 tbsp of butter. Now add the marinated eggs and coat till the eggs gets golden brown.

For masala:
Grind the garlic, ginger, mint, coriander, cashews, coconut (optional), poppy seeds, fennel seeds, cumin seeds, chillis with two tbsp. of water into a smooth paste.
Now take a big pan, add oil or ghee in medium heat, add the spices (cardamom, bay leaf, cinnamon, cloves), and then add the tomatoes and grinded paste and sauté them till the tomatoes are not raw and little mushy.
Now add the 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.
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 eggs, fried onions and chopped mint for garnish and keep it in low for 5 minutes.
Drizzle the saffron and milk over the rice and Switch off, and keep it closed for another 5 minutes. They will help the eggs get the masala flavors from rice and vice versa.