My very first post on this blog had been of Biriyani, Mushroom Biriyani. There was just a simple reason to it – Mushroom Biriyani is one of our favorites. Though the preparation is almost the same, I should say I have come a long way in posting recipes or clicking pictures, that’s why this recipe is featuring for the second time. Choose either of the recipes – I am sure you would have a lovely Biriyani in the making. Most of our Sunday lunches consist of Biriyani – what’s not to love about this dish?! It’s flavorsome, tasty and very easy to prepare. The love with Mushroom did not happen until after I got married. One of the reasons for this was the unavailability of good quality mushrooms in our town. A couple of times I have tried those mushrooms, I couldn’t stand the smell. Only later did I realize that the fresh mushrooms hardly smell and are quite tasty too. Cleaning mushrooms can be quite a task and I usually hand it over to the husband – talk about the division of labor, while I am preparing this biriyani 😀
To prepare Mushroom Biriyani
Serves – 2
Time to prepare – 45mins
What I used –
- Basmati Rice, 1 cup
- Mushrooms, 200 gms
- Onion, 1 large
- Tomato, 1 large
- Green Chillies, 1 or 2
- Ginger Garlic Paste, 2 tsp
- Coriander Leaves, ½ cup
- Mint Leaves, ½ cup
- Thick Curd, 2 tbsp
- Red Chilli Powder, 1 tsp
- Kashmiri Chilli Powder, 1 tsp
- Garam Masala Powder, 1 tsp
- Turmeric Powder, ½ tsp
- Dried Bay Leaf, 1
- Cloves, 2
- Green Cardamom, 1
- Cinnamon, 1” piece
- Oil, 1 tbsp
- Salt, as required
- Water, 2 cups
How I made –
- Wash and soak Basmati rice in a cup of water for 20mins atleast.
- Meanwhile, in a thick bottomed kadai heat oil. Add bay leaf, cloves, green cardamom, and cinnamon and fry until they are puffed.
- Add slit green chillies and fry for a minute. Add julienned onions. Fry until translucent.
- Add ginger garlic paste and fry until the raw smell is gone. Add finely chopped tomatoes and cook until mushy.
- Add turmeric powder, red chilli powder, Kashmiri red chilli powder and garam masala. Fry for a minute. At this stage, the oil should be leavening from the sides of the masala.
- Add thick curd and cook for 1-2 mins. Add quartered mushrooms and add salt required for the biriyani.
- The mushrooms would leave water and that should be enough to cook the mushrooms. Add finely chopped coriander and mint leaves. As the leaves begin to wilt, add the water from the soaked rice along with an additional cup of water.
- Check for salt and spiciness. As the water begins to boil, add the basmati rice.
- Reduce the flame to low and keep the kadai closed with a lid. Do not open it or stir for next 10-12 minutes.
- When all the water has been evaporated and the rice seems cooked, switch off the flame.
- Let the biriyani rest for 10mins before mixing it well.
- Serve hot with onion raita.
- I usually add 2 cups of water for each cup of basmati rice, while cooking it in this method. A cup of water from the soaked rice along with one more cup of water. Reduce or increase the water as per preference.
- The green chillies and the ginger garlic paste should cook well for the perfect taste of biriyani.
- Kashmiri chilli powder is optional – I add it as it gives a good color to the biriyani.
- Reduce the quantity of chilli powder or green chillies as per your spice preference.
- Letting the cooked rice rest for atleast 10mins ensures that the rice doesn’t break on mixing.
Submitting this post to The Recipe Challenge Contest Week 4 at Lin’s Recipes – Theme of the week Mushroom 🙂