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Monday, March 27, 2017

Mushroom Biryani (With Homemade Briyani Masala)

Category:  Lunch / Rice
Preparation Time: 10 mins  
Cooking Time: 30 mins
Servings:  3 to 4 Servings
Mushroom Briyani!!!

Mushroom Biryani: I used to prepare this version whenever I get fresh white mushrooms and here I used home made Briyani Masala powder, you can find the recipe here. I had prepared this recipe lot of times but now only posting it, even a beginner can try this and the result would be awesome:)

Mushroom Briyani served with Beetroot Raita!

 Ingredients:
  • White Mushrooms, peeled & sliced - Around 1 1/2 cups
  • Basmati Rice - 1 1/2 cups
  • Ginger - Garlic paste - 1 1/2 tbsp  (I just grind 4 big garlic cloves and 1 inch ginger)
  • Onion - 1 no, thinly sliced
  • Green chillies - 1 to 2 nos, slitted
  • Ripe Tomato -1 no, roughly chopped
  • Coriander leaves - handful, chopped
  • Mint leaves - handful, chopped
  • Biryani Masala Powder - 1 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - around 1 tsp (adjust as per spice level)
  • Ghee - 1 tbsp
  • Oil - 1 tbsp
  • Star anise - 1 no
  • Bay leaf -1 no
  • Shah Jeera - 1/2 tsp
  • Cinnamon - 1 inch stick
  • Cloves - 3 nos
  • Cardamom - 2 nos
Method:
  1. Wash and soak rice for atleast 30 mins and srain them completely
  2. Peel the outer skin of the mushrooms and slice them
  3. Heat Oil + 1/2 tbsp of ghee in a pan; once it becomes hot, add the bayleaf, star anise, shah jeera, cloves, cinnamon and cardamon, saute for 20-30 secs
  4. Add the sliced onion along with green chillies and saute well till it starts to get browned
  5. Add the Ginger-Garlic paste and saute in medium flame till the raw smell goes off
  6. Meanwhile heat up around 2 1/2 to 3 cups of water and bring to boil (Adding boiling water helps to prevent mushrooms to become mushy while cooking)
  7. Once the Ginger garlic gets well sauted, add the chopped tomato and saute well until it become soft and mushy
  8. Add in the turmeric powder, chilli powder, briyani masala powder and saute for one minute
  9. Add in the chopped mint and coriander leaves and fry for a minute
  10. Now add the sliced mushrooms and saute for 2 to 3 mins
  11. By now, Mushroom gets well mixed with masala
  12. Then add the boiling water
  13. Once it starts to boil again, Add the drained rice along with required salt


  14. Mix well and check for salt
  15. Bring to boil and cook covered in medium flame until the water gets evaporated
  16. Once the rice gets cooked well, turn the flame to very low and keep covered for another few mins
  17. Switch off and gently fluff it with a fork
  18. If needed we can add around 1/2 tbsp of ghee over it and mix gently. Garnish with coriander leaves
  19. Serve hot with raita or salna

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