Recipe for Mushroom Biryani

Mushroom Biryani

Recipe for Mushroom Biryani

Biryani is a rice dish in which rice and meat are cooked together and combined with various spices. It is a complete dish and is usually eaten with Raita ( spiced yoghurt) and Mirchi Ka Salan (spicy gravy).

Biryani is one of India’s most popular dishes; each state has its own version of Biryani. Some of the most popular Biryanis are those from Hyderabad, Lucknow, and West Bengal. These Biryanis don’t just differ in taste because of the variation in the use of spices; they also differ in the cooking method.

Traditionally Biryanis have been made with rice and meat. However, due to the vast vegetarian population in India, vegetarian Biryani is also quite popular. The most popular Biryanis in India are Chicken Biryani, Veg Biryani and Egg Biryani.

The recipe that I am sharing today is Mushroom Biryani. It is easy to make and doesn’t take much time either.

I am breaking the process into four parts:

PART 1: Marinating the Mushrooms

PART 2: Preparing the Rice.

PART 3: Preparing the Mushrooms

PART 4: Assembling the Biryani

PART 1: Marinating the Mushrooms

Ingredients needed:

  1. Mushroom: 400 gm, each cut into 5-6 pieces
  2. Yoghurt: 4-5 tablespoons
  3. Ginger-Garlic paste: 2 tablespoons
  4. Turmeric Powder: 1 teaspoon
  5. Kashmiri Red Chili Powder: 2 teaspoons
  6. Garam Masala: 1 teaspoon
  7. Coriander Powder: 1 tablespoon
  8. Biryani Masala: 1 1/2 tablespoon
  9. Salt: 1 teaspoon
  10. Fresh Coriander leaves: 2 tablespoons
  11. Kasuri Methi ( Dry fenugreek leaves): 2 tablespoons
  12. Juice of half a lemon

Method to marinate Mushrooms:

  1. In a bowl, mix all the ingredients mentioned from 2-12. Give it a good mix.
  2. Now add the chopped mushrooms and mix everything.
  3. Rest the mixture for at least 30 minutes.



PART 2: Preparing the Rice

Ingredients needed:

  1. Basmati rice: 2 Cups, washed and soaked for at least 30 minutes
  2. Water: 7-8 cups
  3. Ghee: 1 teaspoon
  4. Salt: 1/2 teaspoon

Method:

  1. In an open cooking pot, boil water. Then add rice.
  2. Add ghee and salt.
  3. Let the rice cook. Stir gently once or twice.
  4. When the rice is 90% done, strain the water out. Let the rice cool.

PART 3: Preparing the mushrooms

Ingredients needed:

  1. Ghee: 2 tablespoons
  2. Bayleaf: 1
  3. Big Cardamoms: 2-3
  4. Cloves: 2-3
  5. Cumin seeds: 1 teaspoon
  6. Onions: 2 medium, sliced
  7. Tomato: 1 medium-sized, chopped
  8. Marinated Mushrooms

Method:

  1. In a pan, heat the ghee.
  2. Add bay leaf, cardamom, and cloves and fry on low to medium heat for 30 seconds.


  3. Add cumin seeds. When they crackle, add onions.


  4. Fry onions till they turn brown a little.


  5. Then add tomatoes.


  6. Add marinated mushrooms.


  7. On high heat, cook till the mushrooms are fully cooked. Keep aside.

PART 4: Assembling the Biryani

Ingredients needed:

  1. Cooked rice
  2. Prepared mushrooms
  3. Ghee: 2 tablespoons for putting between the layers and one teaspoon for greasing the pot.
  4. Around 20 strands of saffron soaked in 1/2 cup of warm milk


  5. Fried onions: 3 tablespoons
  6. Fresh coriander leaves chopped: 3 tablespoons
  7. Ginger: Cut into thin slices, 7-8 slices
  8. Lemon Juice: from 1 lemon
  9. Fresh mint leaves: Chopped, 3 tablespoons
  10. Green Chilies: 2-3, slit
  11. Salt: 2 pinches to sprinkle between the layers

Method:

  1. Take a thick-bottomed cooking pot and grease it from all sides with ghee.


  2. Now divide the prepared mushrooms into two parts. Put one part in the cooking pot and spread it.


  3. Now divide the cooked rice also into two parts. Put one part above the mushroom layer and spread it.


  4. Garnish the rice layer with 1/2 the amount ( mentioned above) of ginger, green chillies, coriander leaves, mint leaves, fried onions, saffron milk, lemon juice and ghee. Sprinkle one pinch of salt.


  5. Cover this with the rest of the mushrooms.


  6. Cover mushrooms with the rest of the rice. Garnish the rice layer with the same ingredients as mentioned in step 4.


  7. Now cover the pot.
  8. Heat an iron pan. When fully hot, reduce the heat. Place the Biryani pot on the pan and let it slow cook for about 15-20 minutes. Ensure that the heat is low to medium, else the mushrooms at the bottommost layer will burn.


  9. Remove and serve. While serving, dig down vertically to ensure you get all the layers. You can have the Biryani or serve it with Raita and Mirchi Ka Saalan.

Some additional Notes:

  1. The same recipe can be used for making Veg Biryani too.
  2. Basmati rice works best for Biryani. If you are using any other rice, ensure it’s not sticky.
  3. Ensure that that rice is cooled before you start assembling the Biryani.
  4. Use at least 3.5% Fat yoghurt for marination.
  5. Biryani tastes best when made in ghee. However, you can use oil if you like.
  6. Always soak saffron in warm milk for it to release its colour.
  7. The taste of Biryani develops with time. So, if you wish to serve Biryani for lunch, make it in the morning. Before serving, heat the Biryani using the method mentioned in Point 8 of PART 4 of the recipe.

Check out other recipes from my kitchen here.

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