Mushroom Biryani



A one pot vegetarian biryani recipe with mushrooms is definitely a flavorful rice recipe. It can be served as a brunch or lunch with onion-tomato raita. It is also a very good option for lucnchbox as it tastes good when it is cold too. It is easy to prepare and tastes different from the regular biryani recipes.

INGREDIENTS:
For marinating mushrooms:
  • 250 gms of white buttoned mushrooms, chopped
  • 4 tbsp curd or yogurt
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala powder
For making ground paste:
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 4 to 6 green chillies
  • 1 inch ginger
  • 3 to 4 cloves garlic
  • 1/2 tsp jeera 
  • Water
For marinating rice:
  • 1 cup basmati rice
  • 1 tbsp ghee
Other ingredients:
  • 2 to 3 tbsp oil
  • 1 bay leaf
  • 1 inch cinnamon 
  • 2 green cardamom 
  • 2 star anise
  • 1 tsp fennel seeds
  • 2 medium onions, finely chopped
  • 1 medium tomato, finely chopped
  • 1 cup coconut milk
  • 1 cup water
  • Salt to taste
METHOD:
To marinate rice:
  1. Wash basmati rice and soak in water for about 15 minutes.
  2. Drain the water and add a tbsp of ghee and mix well.
  3. Let it marinate for another 15 minutes.
To make the ground paste:
  1. In a mixer jar add mint leaves, coriander leaves, ginger, garlic, green chillies and jeera.
  2. Add a tbsp of water and grind to a smooth paste. Keep aside.
To marinate the mushrooms:
  1. In a large bowl, add curd or yogurt, turmeric powder, red chilli powder, coriander powder, garam masala powder and salt.
  2. Add the ground paste to the above and mix well.
  3. Now add the chopped mushrooms to it. 
  4. Let it marinate for about 45 minutes.
To make mushroom biryani:
  1. Heat 2 to 3 tbsp of oil in a pressure cooker.
  2. Add the bay leaf, cinnamon, cardamom, star anise and fennel seeds. Saute it for a minute.
  3. Add chopped onions and saute until they are translucent.
  4. Add chopped tomatoes and fry them well until they are cooked.
  5. Now add the marinated mushrooms and saute them for about 3 to 5 minutes until you see the oil oozing out.
  6. Now add the marinated rice to this and saute it for a minute on a medium flame.
  7. Now add 1 cup of coconut milk and another cup of water. Add salt. Mix well.
  8. Close the lid and let it cook until 3 whistles, Switch off the flame. Let it cool.
  9. Serve it hot with onion-tomato or cucumber raita.

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