Mushroom Biryani

I wanted to dedicate this mushroom biryani for all the vegetarians celebrating Diwali this year! Mushroom is enriched with vitamin D. Mushroom biryani is not only healthy but also very tasty and flavorful. Hence I wanted to cook mushroom once in a week. I have already posted  Spicy Mushroom Pepper Fry and Mushroom Soup on my blog. So this time I tried this mushroom biryani.You can also pack this healthy mushroom biryani for a lunch box to your kids. So friends, try this recipe and leave your comments! Happy Diwali!!!!

You may also like Hyderabadi Chicken Dum Biryani, Prawn Biryani, Vegetable Biryani and Mutton Biryani.

Mushroom Biryani

Furthermore, I would like to share some of my suggestions for making perfect mushroom biryani. Firstly, try to buy good quality of mushrooms. Mushrooms are fresh if they are firm and plump. Also, avoid slimy or spotted mushrooms. The gills on the underside of the button mushrooms should be tightly closed.

They grow low to the ground and tend to still be a bit dirty when sold in the market. So use a damp cloth or paper towel to wipe each mushroom. Then you can lightly rinse the mushrooms with cool water and pat dry with paper towels, but don’t soak the mushrooms. Because they absorb water.

Then, soak the basmati rice for about 30 mins before cooking. Because this not only helps to hasten the cooking process, it also makes sure to evenly cook the rice. You can also cook this mushroom biryani in the pressure cooker. You can also use seeraga samba rice instead of basmati rice. Because seeraga samba rice is used while making most biryanis in south Inda.

Finally, When you cook the rice, check the salt and spice. If the mixture tastes slightly more salty and spicy than normal then you’ve got the correct level of salt and spice in it. Do not worry, it will reduce because the rice starts to absorb the gravy while getting cooked.

Mushroom Biryani 2016-10-03 07:53:35

Serves 2    I wanted to dedicate this mushroom biryani for all the vegetarians celebrating Diwali this year! And it is very healthy and tasty as well! So friends, try this recipe and leave your comments! Happy Diwali!!!!                             Print        Prep Time   00:10        Cook Time   00:40        Total Time   00:50

Prep Time   00:10        Cook Time   00:40        Total Time   00:50         To cook rice

1. 1&1/2 cup basmati rice
2. 1/2 tsp salt
3. 3 cups water
4. 200 gm button mushroom
5. 1 large sized onion (100 gm)
6. 1 big sized tomato (100 gm)
7. 2 tsp ginger and garlic paste
8. 1/2 tsp red chili powder
9. 1 tsp garam masala powder
10. 1/4 tsp turmeric powder
11. 1/2 tsp salt
12. one full tablespoon of yogurt
13. 1 tbsp of oil (I used olive oil)
14. 1 tsp of ghee          To grind
15. 2 green chillis
16. 1/4 cup mint leaves
17. 1/4 cup coriander leaves          To temper
18. 1/2 tsp fennel seeds
19. 3 cloves
20. 1 cardamon
21. 2 cinnamon sticks -1 inch
22. 1/2 bay leaf          For garnishing
23. 10 cashew nuts
24. 15 raisins
25. 1 tbsp of finely chopped coriander leaves or mint leaves          Instructions
26. Clean the mushroom well and remove the stem.
27. Then cut the onion and mushrooms lengthwise.
28. Place the tomatoes in a blender, blend until pureed.
29. Then place the ingredients given under 'to grind' in a blender, and blend until coarsely without adding water.
30. Wash and soak the rice in water (3 cups) with salt for 30 minutes.          For Garnishing
31. Heat a pan over medium heat, add oil and ghee. When the oil heats, fry cashew nuts till they turn golden brown, then add raisins and saute until puffed. Remove them from the pan and keep it aside.
32. In the same pan, add one handful of onions and fry them till golden brown and keep it aside. These nuts, raisins and onions are used for garnishing.          How to prepare the masala
33. Heat the remaining oil and saute the ingredients given under ''To temper'', until spluttering and then add the remaining onion and fry till it turns golden brown.
34. Then add ginger and garlic paste and saute well till the raw smell goes away.
35. Then add ground mint, coriander and chili mixture and fry for one minute.
36. Now add mushrooms and saute well for one minute.
37. Then add tomato puree and saute well till raw smell goes away.(close the lid)
38. (At this stage, switch on the electric cooker and cook the rice side by side)
39. When the tomato gravy becomes slightly thick, add red chili powder, turmeric powder, garam masala powder and salt. Stir well.
40. When it becomes thick, add yogurt and mix.
41. Bring the heat down to low, and cook for 5 more minutes or till the gravy separates from the oil along the sides of the pan. Remove from the heat and keep it aside.          How to cook mushroom biryani
42. When the rice starts to boil, add this masala to the rice and mix well.Check the salt and spice.
43. Close the lid and cook till the electric cooker switches to 'Keep warm'. It takes a maximum of around 10 mins.
44. Every 5 minutes open the lid and mix the rice gently.
45. When it comes to the 'Keep Warm' switch off the electric cooker, leave it for another 10 minutes. Now the Mushroom Biryani is ready to serve.
46. Finally, garnish the dish with nuts, raisins, fried onions and coriander leaves.         By Santhi therese    The Indian Claypot https://theindianclaypot.com/

Mushroom Biryani

Serves 1
Prep Time: 00:10
Cook Time: 00:40
Total Time: 00:50

Ingredients

• 1&1/2 cup Basmati Rice
• 1/2 tsp Salt
• 3 cups Water
• 200 gm Button Mushroom
• 1 large sized (100 gm) Onion
• 1 big sized (100 gm) Tomato
• 2 tsp Ginger and Garlic Paste
• 1/2 tsp Red Chili Powder
• 1 tsp Garam Masala Powder
• 1/4 tsp Turmeric Powder
• 1/2 tsp Salt
• one full tablespoon Yogurt
• 1 tbsp (I used olive oil) Oil
• 1 tsp Ghee
• 2 Green Chillis
• 1/4 cup Mint Leaves
• 1/4 cup Coriander Leaves
• 1/2 tsp Fennel Seeds
• 3 Cloves
• 1 Cardamon
• 2 - 1 inch Cinnamon Sticks
• 1/2 Bay Leaf
• 10 Cashew Nuts
• 15 Raisins
• 1 tbsp of finely chopped Coriander Leaves or Mint Leaves

Instructions

• Clean the mushroom well and remove the stem. Then cut the onion and mushrooms lengthwise.
• Place the tomatoes in a blender, blend until pureed. Then place the ingredients given under 'to grind' in a blender, and blend until coarsely without adding water.
• Wash and soak the rice in water (3 cups) with salt for 30 minutes.
• Heat a pan over medium heat, add oil and ghee. When the oil heats, fry cashew nuts till they turn golden brown, then add raisins and saute until puffed. Remove them from the pan and keep it aside.
• In the same pan, add one handful of onions and fry them till golden brown and keep it aside. These nuts, raisins and onions are used for garnishing.
• Heat the remaining oil and saute the ingredients given under ''To temper'', until spluttering and then add the remaining onion and fry till it turns golden brown.
• Then add ginger and garlic paste and saute well till the raw smell goes away.
• Then add ground mint, coriander and chili mixture and fry for one minute.
• Now add mushrooms and saute well for one minute.
• Then add tomato puree and saute well till raw smell goes away.(close the lid)
• (At this stage, switch on the electric cooker and cook the rice side by side)
• When the tomato gravy becomes slightly thick, add red chili powder, turmeric powder, garam masala powder and salt. Stir well.
• When it becomes thick, add yogurt and mix.
• Bring the heat down to low, and cook for 5 more minutes or till the gravy separates from the oil along the sides of the pan. Remove from the heat and keep it aside.
• When the rice starts to boil, add this masala to the rice and mix well.Check the salt and spice.
• Close the lid and cook till the electric cooker switches to 'Keep warm'. It takes a maximum of around 10 mins.
• Every 5 minutes open the lid and mix the rice gently.
• When it comes to the 'Keep Warm' switch off the electric cooker, leave it for another 10 minutes. Now the Mushroom Biryani is ready to serve.
• Finally, garnish the dish with nuts, raisins, fried onions and coriander leaves.

By Santhi therese
The Indian Claypot