Mushroom Biryani is one such delicacy, where the main ingredient being Mushrooms and can be prepared on any important occasions without any hassle. Biryani is always a non-veg or a mixed vegetables, where the veggies has to be chopped, which requires more time, and for non veg stuff, it has to be cooked to right consistency, again takes good amount of time. But the Mushroom Biryani is prepared with less time, and yet so delicious and splendid. Cooking mushrooms along with rice and perfect proportion of spices, concentrates their flavor and brings out notes of sweet earthiness. During the days of cooking veg stuff on a weekends, yet want to thoroughly have something different, this is the dish, which comes handy, the Mushroom Biryani.
1. Basmati rice - 2 cups
2. Mushrooms - 1 cup
3. Tomatoes - 2 to 3 medium size
4. Onions - 2 nos.
5. Ginger and garlic paste - 1 1/2 tbsp.
6. Cinnamon stick - medium piece
7. Cloves - 3 to 4 nos.
8. Star Anise - 1 no.
9. Green Cardamom - 1 no.
10. Bay leaf - 2 no.
11. Shah Jeera - 1 tsp.
12. Green chilies - 2 no. (slit into 2)
13. Lemon juice - 1 tsp.
14. Coriander and mint leaves - handful
15. Curd - 2 tbsp.
16. Chilly powder - 1 1/2 to 2 tsp.
17. Pepper powder - 1 tsp.
18. Oil - 2 tbsp.
19. Clarified butter (ghee) - 1 tbsp.
20. Salt to taste
Cooking Method:
1. First wash and soak the rice in water for around 10 minutes. In the meanwhile, rinse the mushrooms under running water to remove any lurking grit, coarsely chop, and set aside (if it is button mushrooms, keep it whole without chopping). Also chop onions and tomatoes keeping it aside.
2. In a cooking pot, keep the water around 6 to 7 cups to boil. Add rice, shah jeera and bay leaf to it. Once the rice is half cooked, add the salt, strain the water (rice should be added to the gravy we would be making simultaneously in another cooking pot).
3. In a heavy bottomed pot, heat oil and ghee, and add the whole spices like, cinnamon, cloves, cardamom, star anise and wait until all the spices gets into the oil for about 1 minute.
4. Add green chilies, followed by ginger garlic paste and immediately followed by onions and then tomatoes.
5. Cook the onion and tomatoes until mushy. Now add mushrooms, chilly powder, and half the quantity of mint and coriander leaves. Cook everything until well combined for around 2 to 3 minutes adding salt for the gravy (as salt is already added for rice).
5. Cook the onion and tomatoes until mushy. Now add mushrooms, chilly powder, and half the quantity of mint and coriander leaves. Cook everything until well combined for around 2 to 3 minutes adding salt for the gravy (as salt is already added for rice).
6. Add the half cooked water strained rice to the gravy. Give it one stir adding lime juice, curd and pepper powder, and the remaining mint and coriander leaves/ Cover the pot without allowing the steam to escape (keep some hot water vessel on the plate for the convenience).
7. Let the Biryani remain on low fire for around 15 to 20 minutes (provided the cooking pot should be heavy bottomed one, otherwise use an old pan on direct flame after 10 minutes and keep the pot on the pan).
7. Let the Biryani remain on low fire for around 15 to 20 minutes (provided the cooking pot should be heavy bottomed one, otherwise use an old pan on direct flame after 10 minutes and keep the pot on the pan).
8. The Mushroom Biryani is ready to be served. Isn't it easy....:)
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