Mushroom Biryani Recipe

how to make Mushroom Biryani

Dont underestimate mushrooms because of it's very usual colour; white. As you must have heard from experts that we should consume more colourful fruits and vegetables to keep ourselves healthy. On the contrary, mushrooms are loaded with nutrients and lots of health benefits which you will be amazed to know.

We started eating mushrooms in abundance as a replacement to chicken, as chicken was'nt so safe to consume during the flu time. And we ended up loving it, especially my hubby, who later preferred mushrooms than chicken. And so, mushroom biryani became substitute for sunday's chicken biryani.



So, here I would like to share how I prepare mushroom biryani. This is so simple yet delicious. Do try and let me know how it turned out for you.

how to make Mushroom Biryani

How to make mushroom biryani with step by step photos:-

Pre- cooking steps (Grinding of masala):

I use white button mushrooms (that's what we get it here). Wash it well under running water untill it get rid of all the dirt. Wash and soak the rice in 1 cup of water.
Cut it vertically as shown in the above pic or as per the shape you desire.
Gather all the ingredients mentioned for grinding in a mixer jar and grind it coarsely without adding water.  

how to make Mushroom Biryani

Biryani Making Steps:

Add oil or ghee(whichever you prefer) into the cooker. I add both. Add whole masalas(cardamom and cloves are lightly crushed). Fry for a minute and then add chopped onions. Saute till translucent. Now add the ground ingrdients in the mixie jar. Mix well and fry for another 2 minutes. 

how to make Mushroom Biryani\

Add chopped tomatoes and cook till mushy. Continue adding all the dry masala powders and then 

how to make Mushroom Biryani

Mix and then add mushroom and peas. Combine all well till mushrooms are well coated with masala. Loosely cover the lid of the cooker and cook till mushroom releases its water.   

how to make Mushroom Biryani

Separate the water, in which the rice was soaked, in a glass. Add the rice to the cooker and mix well. Pour in required quantity of water. mix and check for salt. Add salt if needed. Close the cooker tightly with the whistle and on high flame. Lower the flame after the first whistle and cook until one more whistle. Turn off the flame and wait for the pressure to subside.  

how to make Mushroom Biryani

Serve hot with any kind of raita or pickle.


           how to make Mushroom Biryani





Mushroom Biryani


Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 4 people


Measurements used:- 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml

Ingredients:
2 tbsp ghee / oil
2 bay leaves
3 Cloves
3 Cardamom
2 Cinnamon
1 strand of mace
2 big onions chopped
1.5 cup Jeera Samba rice
2.5 cup Water
2 Tomatoes
200 gm mushroom
1/3 cup Peas fresh
1/2 tsp Turmeric
1 tsp Coriander powder
handful of coriander and mint chopped
Salt

To grind:

1 ginger
1 very big garlic clove
2 tbsp fresh coconut
2 Green chillies
1 red chilly
few pudina and coriander leaves

Instructions:

  1. I use white button mushrooms (that's what we get it here). Wash it well under running water untill it get rid of all the dirt. Wash and soak the rice in 1 cup of water.
  2. Cut it vertically as shown in the above pic or as per the shape you desire.
  3. Gather all the ingredients mentioned for grinding in a mixer jar and grind it coarsely without adding water.
  4. Add oil or ghee(whichever you prefer) into the cooker. I add both. Add whole masalas(cardamom and cloves are lightly crushed). Fry for a minute and then add chopped onions. Saute till translucent. Now add the ground ingrdients in the mixie jar. Mix well and fry for another 2 minutes.
  5. Add chopped tomatoes and cook till mushy. Continue adding all the dry masala powders and then chopped coriander and mint leaves.
  6. Mix and then add mushroom and peas. Combine all well till mushrooms are well coated with masala. Loosely cover the lid of the cooker and cook till mushroom releases its water.
  7. Separate the water, in which the rice was soaked, in a glass. Add the rice to the cooker and mix well. Pour in required quantity of water. mix and check for salt. Add salt if needed. Close the cooker tightly with the whistle and on high flame. Lower the flame after the first whistle and cook until one more whistle. Turn off the flame and wait for the pressure to subside.
  8. Serve hot with any kind of raita or pickle.

Don’t forget to tag your creation with @flavouredgoodness or use #flavouredgoodness on Instagram. Would love to see it!



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