This is my first post for this new blog and I would want to post my most favorite recipe first. Mushroom Biriyani – spicy, tasty with bits of mushrooms is the perfect way to enjoy a Sunday lunch. My love for mushrooms was discovered only after marriage. Ever since I have been trying new recipes with mushroom every now and then, this is one recipe that has never been flawed.
- Mushrooms sliced- 1 cup
- Basmati rice – 1 cup
- Onions sliced- 2 medium sized
- Tomato – 4 medium sized
- Pudina and Coriander- 0.5 cup
- Ginger-Garlic Paste – 2 teaspoons
- Green Chili – 2 no.s
- Red Chili Powder – 1 teaspoon
- Garam Masala – 1 teaspoon
- Salt- as required
- Cloves – 3 no.s
- Patta – 2 no.s
- Elachi – 1 no.
- Jathi Pathri – 1 no.
- Annasi Poo – 1 no.
- Oil – 4-5 teaspoons
- Wash and soak Basmati rice in 2 cups of water. Let it stay in there until the masala preparation is done.
- Heat oil in a thick bottomed pan. Once oil is hot, add cloves, patta, elachi, jathi pathri and annasi poo. Let them splutter.
- Add the onions and green chilies, saute until onions are half done. Add ginger garlic paste and saute until everything is cooked well.
- Add tomotoes and mushroom, saute well. Add red chili powder, garam masala pwder and turmeric. Let the mixture cook well.
- Add the half cup of pudina and coriander and let the aroma fill the kitchen.
- Now pour all the water from the soaking basmati rice and add required quanity of salt. Bring the water to boil.
- At this stage, you can check for the salt and red chili powder taste and make modifications.
- Add the Basmati rice and cover the pan with a lid. Keep checking once in 5 mins for the remaining water.
- Once all the water has been dried, sprinkle some coriander and keep the lid closed for next ten minutes.
- The Mushroom biriyani is all done to be served with raitha.
Note: Always check that the salt at step 7 needs to be slightly higher. This would make it taste correct when the rice is cooked.