Mushroom Biryani recipe
Mushroom Biryani recipe – simple and delicious biryani recipe for all those who wanted a veg substitute of non veg biryani. I would say for sure that this mushroom biryani recipe is a tough competitor for nonveg biryanis. So flavorful, medium spiced and tasty.
Mushroom Biryani recipe video recipe:
Mushroom Biryani pictorial directions:
- Heat oil and fry sliced onions along with sugar and salt until it gets brown. Keep it aside
- Heat oil+ghee, put in bay leaf, star anise, cinnamon, cloves, cardamom, black cardamom and fennel seeds.
- When it gets heated up and aroma arises out, add onion paste
- Next goes in green chilli, ginger and garlic paste. Mix well and let it fry until it leaves out fresh smell and starts changing colour.
- Add tomato puree, mix well and let it fry until well blended and raw smell goes off.
- Add finely chopped coriander leaves and finely chopped mint leaves.
- Add broken cashews, turmeric powder, chilli powder and mix well. Let it cook until its gets shrunken and combined. Oil starts leaving.
- Put in sliced mushrooms. Mix well.
- Add curd, Garam masala and mix well again.
- pour in required water and salt. close and cook until it comes to a rolling boil.
- Add washed rice and mix well.
- Squeeze lemon juice into it.
- Put in fried onions and mix well. Close and cook until rice is done.
- Add red color or saffron milk finally and gently fluff it.
If little watery, leave it open for a minute until it gets dried out.
water to be added is 1:1.5 ratio. for 1 cup rice, its 1.5 cups water. But depending upon the quality of the basmati rice it may vary.
Mushroom Biryani recipe:
Mushroom Biryani
Servings: 5 people
Ingredients
- 2 tbsp oil
- 2 cups onions sliced
- 1/4 tsp sugar
- 1/4 tsp salt
- 1 bay leaf
- 1 star arinse
- 1/2 inch cinnamon stick
- 2 small cloves
- 2 green cardamom
- 1 medium black cardamom
- 1 tbsp fennel seeds
- 1/2 cup onion paste
- 1/2 cup ginger+green chilli+garlic paste
- 1/2 cup tomato paste
- 1/4 cup chopped coriander and chopped mint leaves
- 2 tbsp broken cashews
- 1/8 tsp turmeric powder
- 1 tbsp chilli powder
- 1 packet mushroom sliced
- 4 tbsp curd
- 1 tbsp garam masala
- 1/2 tbsp lemon juice
Instructions
- Heat oil and fry sliced onions along with sugar and salt until it gets brown. Keep it aside
- Heat oil+ghee, put in bay leaf, star arinse, cinnamon, cloves, cardamom, black cardamom and fennel seeds.
- When it gets heated up and aroma arises out, add onion paste.
- Next goes in green chilli paste. Mix well and let it fry until it leaves out fresh smell and starts changing color.
- Add tomato puree, mix well and let it fry until well blended and raw smell goes off.
- Add finely chopped coriander leaves and finely chopped mint leaves.
- Add broken cashews, turmeric powder, chilli powder and mix well. Let it cook until its gets shrunken and combined. Oil starts leaving.
- Put in sliced mushrooms. Mix well.
- Add curd, Garam masala and mix well again.
- pour in required water and salt (rice:water = 1:1.5). close and cook until it comes to a rolling boil.
- Add washed rice and mix well.
- Squeeze lemon juice into it.
- Put in fried onions and mix well. Close and cook until rice is done.
- Add red color or saffron milk in between (optional)
