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
Cinnamon – 1/4 inch piece
- 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.
- 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.