Mushroom biriyani || how to make mushroom biriyani recipe
Mushroom Biriyani Recipe video :
Mushroom Biriyani Recipe card:
Course :Main Course
Cuisine : Indian
Prep Time :10 minutes
Cook Time :40 minutes
Total Time: 50 minutes
Servings : 8 people
Author : Nan’s kitchen
Ingredients
For mushroom masala :
1. Button mushrooms – 300 grams
2. Chopped garlic – 3 to 4
3. Chopped ginger – 1/4 piece
4. Chopped green chillies – 2
5. Chopped onion – 1
6. Chopped tomato – 1
7. Turmeric – 1/2 tsp
8. Chilli powder – 1 tsp
9. Cumin powder – 1/2 tsp
10. Garam masala powder – 1/2 tsp
11. Salt – 1/2 tsp or as per taste
12. Min leaves – handfull
For biriyani rice :
1. Ghee – 2 tbsp
2. Basmati Rice – 2 cups
3. Water – 3 cups
4. Salt – 1/2 tsp
5. Cinnamon stick – 1/4 piece
6. Cardamom – 3
7. Bay leaf – 2 to 3
8. Cloves – 4
For garnishing :
1. Cashews – handful
2. Raisins – handful
3. fried onions – 3 tbsp
4. Coriander – 2 tbsp
How to make mushroom biriyani recipe instructions with step by step photo:
1. Wash the rice and soak in water for 20 minutes. And add ghee in a pan.
2. Add cloves, black cardamom and black pepper and fry for a minute.
3. Drain the rice and add it in the pan along with 4 cups of water, lemon juice and salt.
4. Cover the pan and cook the rice on low heat until it is 3/4 th done. Remove the pan from heat and keep aside.
FOR THE MUSHROOM MASALA
1. Heat oil and ghee in a heavy bottom pan. Add cloves, black pepper, black pepper and cinnamon stick and fry them for a few seconds.
2. Add onions and green chilli and fry until onions are browned
3. Now add ginger garlic paste and fry for 2-3 minutes till the raw smell is gone.
4. Add coriander powder, red chilli powder, salt and turmeric powder and fry for 1-2 minutes. Add a tbsp of water if required.
5. Now add mushrooms and cover the pan and cook till they are done.
6. Remove the cover and fry the mushroom till all the water has reduced. Add fresh coriander and mix well.
ASSEMBLY
1. Transfer the partially cooked rice over the mushroom and spread evenly
2. Sprinkle fried onions, cashew nuts, saffron milk and coriander on top
3. Cover the lid of the pan and cook the biryani on very low heat for 30-35 minutes.
4. Fluff the biryani gently using a fork. Serve hot
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Note:
You can add 2 drops of kewra essence while cooking rice for a delicious flavour in your biryani.
