Mushroom Biryani is a delicious, quick, and simple dish to prepare. You can serve this as a flavorful lunch or dinner. It is ideal for a lunch box because it can be prepared in under 30 minutes. Mushroom biryani pairs well with onion raita, egg curry, chicken or vegetarian gravy.
Although I cooked mushroom biryani without any veggies, you can add them with vegetables like carrots, peas, beans, etc. If you’re adding them, vegetables should be added along with the mushroom, and the mixture should continue to boil.
Lots of tips for making delicious Biryani
- For cooking biryani, basmati rice is preferred. You can substitute jeera samba rice. Add 2 to 2.5 cups of water to 1 cup of jeera samba rice if using.
- Drain the water from the basmati rice after it has soaked for 15 minutes, and keep it separately. It is conceivable that the rice will turn mushy if it is soaked for an excessively long time.
- For 15 minutes, simmer the biryani over low heat; else, it can stick.
- To make the biryani, I used a type of brown mushroom called wild mushrooms, but you can use mushrooms or any other type of mushroom sold in supermarkets.
- Red chilli powder is added but optional to give colour to the biryani.
- The biryani’s spices can be added right away or they can be lightly roasted and powdered first.
- If preferred, stir in 2 tablespoons of thick curd after the mushrooms have finished cooking.
- Instead of tomatoes, you might substitute two teaspoons of lemon juice.
Ingredients
Whole Spices
- Bay leaves – 2
- Cinnamon – 1 piece
- Star Anise – 1
- Cardamom – 4
- Cloves – 5
- Ground Nutmeg – 1 pinch
- Black stone flower – 1 pinch
Other Ingredients
- Basmati rice – 1 cup – 200g
- Mushroom – 300g
- Cooking oil – 3 tsp
- Ghee – 1 tsp
- Green chilis – 3
- Mint leaves – few
- Coriander leaves – few
- Onion – 2 – 250g
- Ginger garlic paste – 1 tsp
- Tomato – 1Salt – As Required
- Turmeric – ¼ tsp
- Chilli powder – ½ tsp
- Red Chilli Powder – 1 tsp
Instructions
Add 1 cup Basmati rice to a Bowl, wash once and soak for 15 minutes. After 15 minutes, strain the water and keep it separately.
- Add 3 tsp of cooking oil to a wide pan.
- Once the oil is hot, add the above-mentioned spices one by one.
- Then add two large onions sliced lengthwise.
- Add 1 teaspoon of ginger garlic paste after cooking the onion for a while.
- Add 1 tsp of ghee after the ginger garlic paste leaves the raw smell.
- Then add chopped 3 green chillies, some coriander and mint leaves. Saute the mint and coriander until they wilt.
- Add tomato and saute until soft.
- Add the required amount of salt, ¼ tsp turmeric powder, and 1 tsp red chilli powder. Saute in chilli powder till the raw smell goes away.
- Then clean the mushroom and cut it into ¼-inch slices. Add the mushroom and saute with the spice mixture. Cover it and keep it on low flame.
- Then add 1 ¼ of water and boil it, after the water boils add basmati rice.
- Cover it and cook it on low flame for 15 minutes.
- When ready, stir gently with a spoon and your delicious mushroom biryani is ready.
Method
1. Put 1 cup of Basmati rice in a bowl, rinse quickly, and soak for 15 minutes.
2. 15 minutes have passed; strain the water and keep it separately.
3. In a large pan, add 3 tsp of cooking oil. After heating the oil, add the mentioned spices one by one.
4. Next, add two onions cut lengthwise.
5. Add 1 teaspoon of ginger garlic paste after cooking the onions for a while.
6. When the ginger garlic paste’s raw aroma has subsided, add 1 tsp of ghee.
7. Then incorporate some chopped mint leaves, coriander, and three green chilis. Mint and coriander should be sautéed until they wilt.
8. Stir-fry the tomatoes until soft.
9. Add the required amount of salt, ¼ tsp turmeric powder, ½ tsp chilli powder, and 1 tsp red chilli powder. Chilli powder should be sautéed until the raw smell disappears.
10. After cleaning, slice the mushroom into 14-inch pieces. Sauté the mushroom with the spice mixture after adding it. Keep it covered and on a low flame.
11. After adding 1 1/4 cups of water and bringing it to a boil, add the basmati rice.
12, For 15 minutes, cook it with a cover over a low flame.
13. The wonderful mushroom biryani is now ready; simply give it a gentle toss with a spoon.