Mushroom Biryani Recipe - Ingredients
Preparation Time : 30 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian
Recipe Category: Main | Recipe Cuisine: South Indian
Basmati Rice - 1 and 1/4 cups
Cleaned Button mushrooms - 3/4 cup chopped
Onion - 1 big chopped lengthwise
Tomato puree - from 2 medium sized tomato
Thick Curd - 2 tbsp
Ginger Garlic paste - 2.5 tsp
Garam Masala powder - 1.5 tsp
Red Chilli powder - 1/4 tsp
Oil - 1 tsp
Ghee - 1/2 tbsp
Water - 2 cups
Salt - to taste
To grind to a paste:
Coriander leaves - 4 tbspMint leaves - 3 tbsp
Green Chillies - 1
Fennel seeds - 1/2 tsp
To temper:
Cloves -2Cardamom -1
Cinnamon - 1/4 inch piece
Bayleaf -1
Method:
- Grind the ingredients under 'to grind' with little water to a fine paste. Set aside.Heat oil+ghee in a pressure cooker and add the items under 'to temper' then add ginger garlic paste and saute for a minute.
- Then add onion and saute till its golden brown. Then add tomato puree saute till raw smell leaves, then add coriander mint paste and saute till raw smell leaves.
- Then add red chilli powder, garam masala powder, required salt and saute till the masalas is well blended. Then add mushroom and saute for 2mins until water leaves and it starts softening. Then add curd.
- Once the masala is nicely blended with the mushrooms , add basmati rice - give a quick stir.
- Then add required water and pressure cook for 3 whistles(After the first whistle lower the flame). Once pressure releases, fluff the rice with a fork carefully without breaking the rice.
My Notes:
- If you like the lemon flavour, squeeze lemon juice once the biryani is done.
- You can also use 1/2 cup of coconut milk which gives a nice flavour but adjust water level accordingly .
- I usually use 1:1.5 cups of rice:water ratio but this time 2 cups for the rice to be sligtly moist.You can presoak basmati rice for 15-20mins and use 1.5 cups of water.But you can use the measurement according to the variety of basmati rice. I use India Gate Basmati rice.
