Mushroom Biryani – Yayy Finally I got to learn how to make mushroom biryani.I made few adjustments to the veg biryani I make and came up with this recipe….should say it turned out great and had a thumps up from hubby.
I am really very happy to write a guest post for one of the inspiring bloggers Raks. She is one of the strong supporters for my space, a dear friend who gives me feedback every now and then, puts even the criticisms in the best possible way that makes me do even better. She is my all time inspiration in cooking!!
When she asked me to do a guest post with a mushroom recipe, I was surprised at the same time very happy so readily accepted it. I left the dish choice to her but should admit I was keeping my fingers crossed that any recipe other than dosa should be her choice and do you know why?! yes I struggle to click pictures of dosa and the feeling totally puts me down. I took a deep breath only after she asked for biryani 🙂
If anyone says I cook the perfect grains separated rice I owe all the appreciations to Raji as she gave me the exact measurements since then I am following it to the dot and it comes out perfect every time. Now lets get on to the mushroom biryani recipe…
Mushroom Biryani Recipe – Ingredients
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 tbsp
Mint leaves – 3 tbsp
Green Chillies – 1
Fennel seeds – 1/2 tsp
To temper:
Cloves -2
Cardamom -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.
Serve hot with onion raita – the best combination.
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.
Interesting and Beautiful…
I really like your stepwise presentations. It’s so difficult to organize everything together.
This is nice recipe with lovely clicks.
A homey and tasty stir-fried rice. Love it!
My all time favourite! I was struggling to get a perfect recipe as I wasn't satisfied with the ones that varies from one another. If jeera rice is used, how many cups of water should be used for a cup of rice? And, may I know, why U'v used thick curd and ordinary curd in ur recipe? Love the clicks!
My ratio for 1 cup of rice is 1.5cups of water with the rice presoaked for 15mins.You can use normal homemade curd too.
So Yummy and healthy without coconut
Great-secret-of-life.blogspot.com
Nice recipe. i too make similarly 🙂
Mushroom Biryani looks very good and interesting 🙂
Nice recipe.
Flavorful one pot meal…
Delicious, royal biryani!!
Prathima Rao
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so yummy n tempting sharmi…
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that is so tempting and delicious!!!
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flavorful n delicious biryani!
Awesome Biryani!! Very well Prepared 🙂
So detailed and delicious… love the colour of the biryani!
Super flavourful and inviting dish.
Beautiful,love the presentation,makes me hungry
awesome biriyani…luv ur clicks…
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has come out perfectly!
looks absolutely fabulous..:)
You are awesome. I dont know how I missed this site till today… will cook and eat 😀
Super tempting biryani, lovely pictures
This is yet another example dear…. As i said before You can start very well start your own resturant!!!!Wounderfully presented.
Mouthwatering Biryani
Blog – http://shwetainthekitchen.blogspot.com/
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Very nice recipe…i try it soon.
Joint Replacement India
Dear Sharmi,
I tried it yest and it was wonderful…. thank you so much for sharing such a tasty recipe… 🙂 🙂
Thanks for the recipie…water is 2 cups or 1.5?..ingredient list u mentioned 2 and again in notes it is 1.5..confused….pls clarify
It is 2 cups of water.If you presoak basmati rice for 15mins then 1.5 cups would be enough. Have updated in my notes also.
I am a new-comer in the kitchen, please clarify a few steps. First thing is that I have to cook Rice first in a pressure cooker / rice cooker in the ration you have given above, and then use that cooked rice while cooking Mushroom Biryani and again pressure cook it for 3 whistles??
Also after first whistle if lower the flame as per your recepie, then I have to wait for 2 more whistles being on the lower flame?
No no pressure cook rice along with the masalas so in total 3 whistles only.
Thanks, You mean I should soak the rice and drain the water , then add in the pressure cooker along with the masala. also after lowering the flame after first whistle, I should wait for two more whistles on low flame itself?
Thanks a lot 😉
HI Sharmi,
I have tried this recipe and it has always been a hit!!! Thank you so much…. 🙂
Hi Sharmi, tried this recipe today. It really came out very well, salt was little less however this is my first briyani attempt 🙂 Thanks for wonderful posts u do… Pls continue.
It was easy to make and delicious!
It was easy to make and delicious! Thanks!
Thanks for the recipe. Biryani came out very well.. Please add some TOFU recipe's too….
Made it n it was utterly awesomely delicious!!!! Thank u so much!!
Sister, I have to thank you for this blog …!! Al are so gud !! I have tried fish curry , biryani , paneer butter masala , bread upma and many …!! Everything is so gud n easy !! Today I tried kadai mushroom and mushroom biryani !! Keep adding recipe . Love to see many from you !! And I love ur photography too !! Thank you see for this great blog !!
Mam…prepared this recipe today. .taste is yummy. ..I used same measurement for water and everything. ..but rice is little stick together then and there. ..what to do?
Just keep the pressure cooker on a dosa pan.Close the pressure cooker with a plate with little water on the plate and dum cook in low flame for 5-10mins.Fluff it up.
Thank u mam. ..
Thank u mam. Tried and came out so ooooooooooooo well
Thank u mam. Tried and came out so ooooooooooooo well
Thank u mam. Came out excellent
One cup?wats the exact measurement?one aalak s fine ryt?
My 1 cup measures 250 ml…yes you can use ur aalaku itself…
basmathi rice.. taste is awesome. But
I got fully mashed rice and more moisture. .rice fullybroken. ..I used 1:2 ratio mam. .
Then rice in the bottom of cooker was burnt mam. . Only I gave 3 whistles as u mentioned. .
Is adding more coriander or mint leaves will give mashed rice ? Or adding more water ?
Then I don't know how much of mint and coriander leaves have to be taken? tblsp means tightly packed one tblsp or loosely ?
Pls mam. .Help me. .I want biryani with separated grains. …taste is good. thank u mam
Mam, will u say how many mint and coriander leaves is needed? Say in number mam. .I can't able to take correct amount in tblsp. ..
Also having another doubt. .for cooking ponni rice what is the water ratio ?
May be you can take 30 coriander leaves and 20 mint leaves…….
I tried this recipe but with less mint leaves. After 3 whistles, rice was over boiled.
Can u tell me the reason for it
What should I do to get the briyani in correct consistency
please help me mam
It depends on the cooker and rice variety too…I usually soak for 15-20mins and cook for 3-4 whistles…
tanx 4 the recipe!!my family loved it!! itz going 2 be on my menu on nd off!!tanx and lov!! god bless!!
Thanks a lot… its so yummy
Hi.. I’ve been regularly following your recipe and it is coming well, thanks for that. Im confused whether curd is alternate for coconut milk?
No curs is not an alternate for coconut milk.
I tried this out yesterday and all it home liked it. It’s definitely one of those recipes I would like to treat my guests to. It tasted even better the next day. The only problem is the proportion of water. I am yet to learn how to use basmati rice.
May i know how to prepare tomato puree for this this mushroom biriyani recipie?
just blend roughly chopped tomatoes in a mixer jar to get puree