Mushroom Biryani | Mushroom Biryani Recipe
Mushroom Biryani is a flavorful, aromatic dish made by marinating mushrooms with spice powders and cooking it with rice, coconut milk & spices. Mushroom Biryani is a tasty one pot meal relished with raita commonly on weekends & on special occasions. Learn to make Mushroom Biryani Recipe in 2 ways with step by step pictures & video.
Servings2
Ingredients
- 1 cup basmati rice
- 200 gms mushrooms
- 2 medium sized onion sliced thin
- 1/2 cup coconut milk
- 1 and 1/2 cups water
For The Marinade:
- 1/2 cup curd
- 2 small tomatoes roughly chopped
- 1 heaped teaspoon ginger garlic paste
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- salt to taste
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
To temper:
- 3 teaspoon ghee
- 2 tablespoon oil
- 1/2 inch cinnamon stick
- 2 nos cloves
- 1 small bayleaf
- 1 no cardamom
- 1 small star anise
- 1/2 teaspoon jeera
- 1/2 teaspoon fennel seeds
Instructions
- To a bowl add 1 cup basmati rice rinse it well add 1 and 1/2 cups of water and soak it for 30 minutes and Set aside.
- To a large pot add 2 tablespoon oil - add 2 cups roughly sliced onion.
- Fry until golden browned as shown. Remove to a bowl and set aside.
- To another mixing bowl add 200 gms mushrooms(roughly about 2 cups) along with 1/2 cup curd, 2 small tomatoes, half of fried onion, 1/4 cup mint leaves, 1/4 cup coriander leaves, 1 teaspoon ginger garlic paste,1/4 teaspoon turmeric powder,1 teaspoon red chilli powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder and required salt.
- Mix well , marinade it and set aside.
- To the same pot add whole spices 1/2 inch cinnamon, 2 nos cloves, 1 cardamom, 1 starsnise, 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds.
- Add 2 teaspoon ghee. Now add mushroom curd mixture.
- Saute and cook..in few minutes mushrooms will leave out water keep cooking until all the water is absorbed. Cook in medium high flame and keep sauteing to avoid burning.
- The mixture becomes thick as shown.
- Add basmati rice along with soaked water(1.5 cups)
- Now add 1/2 cup thick coconut milk. So for 1 cup rice it is 2 cups water(I added 1 and 1/2 cups water along with 1/2 cup coconut milk).
- Give a quick mix. Let it start to boil.
- Once it starts to boil cook covered for 15 mins in low flame. After 15 mins switch off and set aside undisturbed for another 15 mins.
- Now open. Add remaining fried onion and coriander leaves.
- Add 1 teaspoon ghee. Fluff the rice gently.
- Mix well but gently without breaking the rice. It may look sticky at this stage but later after sometime it becomes grain separated.
- This is after few mins and see how fluffy and grain separated the biryani looks.
- Hot flavourful tasty mushroom biryani ready!
Video
Notes
- While cooking covered take care not to burn, use a heavy bottomed pan or nonstick pan.
- Also cook in lowest flame to avoid burning.
- Pressure Cook Version : I usually use 1:1.5 cups of rice:water. Pre-soak basmati rice for 15-20 mins and rinse couple of times to get rid of starch.
- I use India Gate – Super Basmati rice which is along grained rice and works perfectly for biryani.
Nutrition Facts
Mushroom Biryani | Mushroom Biryani Recipe
Amount Per Serving (100 g)
Calories 785
Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 18g113%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 27mg9%
Sodium 87mg4%
Potassium 1136mg32%
Carbohydrates 100g33%
Fiber 8g33%
Sugar 12g13%
Protein 16g32%
Vitamin A 1505IU30%
Vitamin C 27mg33%
Calcium 203mg20%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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