How to make Mushroom Biryani?

What is Mushroom Biryani?

Mushroom biryani is a vegetarian version of the popular Indian biryani dish. It is typically made with fragrant long-grain basmati rice, seasoned with spices and herbs, and cooked with sliced mushrooms. The dish is prepared by saunteing onions, spices, and mushrooms in oil or ghee, then layering the mixture with partially cooked rice, and then steaming the biryani to perfection.

Mushroom biryani can be made in a variety of ways depending on personal preferences and regional variations. Some recipes may call for adding vegetables such as peas, carrots, or potatoes, while others may include paneer or tofu for added protein.

The aromatic blend of spices used in mushroom biryani typically includes cumin, cardamom, cinnamon, cloves, and bay leaves, which infuse the dish with a rich, savory flavor. Fresh herbs such as cilantro and mint are commonly used to garnish the biryani, adding a touch of freshness and color. Here’s a simple recipe to make mushroom biryani at home:

What are the Ingredients?

2 cups of basmati rice

2 cups of sliced mushrooms

1 large onion, thinly sliced

2-3 green chilies, slit

1 tablespoon of ginger-garlic paste

1 teaspoon of cumin seeds

2-3 bay leaves

2-3 cloves

2-3 cardamom pods

1 cinnamon stick

1 teaspoon of turmeric powder

1 teaspoon of red chili powder

1 teaspoon of coriander powder

1 teaspoon of garam masala powder

Salt to taste

2-3 tablespoons of oil or ghee

Fresh cilantro and mint leaves for garnish

How to cook Mushroom Biryani?
  1. Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for at least 30 minutes before cooking.
  2. Heat the oil or ghee in a large pot over medium heat. Add the cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick. Sauté for a few seconds until fragrant.
  3. Add the sliced onions and green chilies to the pot and fry until the onions turn golden brown.
  4. Add the sliced mushrooms and ginger-garlic paste to the pot. Stir well and cook for 5-7 minutes until the mushrooms are tender.
  5. Add the turmeric powder, red chili powder, coriander powder, garam masala powder, and salt to the pot. Mix well and cook for another 2-3 minutes.
  6. Drain the soaked rice and add it to the pot. Stir well to coat the rice with the mushroom and spice mixture.
  7. Add enough water to the pot to cover the rice by about 1 inch. Bring the water to a boil, then reduce the heat and simmer for 10-12 minutes until the rice is cooked and fluffy.
  8. Once the rice is cooked, remove the pot from the heat and let it sit for 5-10 minutes.
  9. Garnish the mushroom biryani with fresh cilantro and mint leaves. Serve hot with raita and papadum.

Mushroom biryani is a wholesome, comforting dish that can be enjoyed on its own or paired with raita, a yogurt-based side dish, and papadum, a crispy Indian flatbread.

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