Mushroom Biryani Recipe
Mushroom Biryani with step by step photos and video.
Basmati rice - 2 cups
Button mushrooms - 200 gms or 1 packet
Sambar onions or shallots - 100 gms
Tomato - 1
Ginger garlic paste - 1/2 tbsp
Green chili - 2
Curd or Yogurt - 1/4 cup
Fennel seeds - 1/4 tsp
Cardamom - 2
Cloves - 3
Bay leaf - 1
Cinnamon - 1 inch stick
Kal paasi - 1 pinch
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Red chili powder - 1 tsp
Black pepper powder - 1/2 tsp
Coriander leaves - 1/2 handful
Mint leaves - 1/2 handful
Salt - to taste
Oil - 2 tbsp
Ghee - 2 tbsp
Take mushrooms in a bowl and sprinkle all purpose flour all over it and toss well. scrub to remove the dirt from the mushrooms. Quarter each mushroom and keep aside.
Wash Basmati rice once and soak in water for 15-20 mins.
Using a mortar and pestle, pound both cardamom and fennel seeds coarsely and keep aside.
Peel sambar onion (shallots), chop them roughly and keep aside.
Chop tomato, slit green chilies and keep aside.
How to make Mushroom Biryani:
Heat a pressure pan. When warm add ghee and oil.
Add kalpaasi, bay leaf, cinnamon, cloves, coarsely pounded cardamom and fennel seeds and saute for a minute till its aromatic.
Add shallots and saute till it turns pink in color.
Add ginger garlic paste, green chilies, tomato, mushrooms and toss well till all the ingredients are combined and cook for 2 mins over low flame.
Add yogurt, coriander powder, red chili powder, black pepper powder, turmeric powder, mix well and cook for a minute.
Transfer the soaked basmati rice into a colander and let the water drain away completely.
Add the rice to the pan and mix gently.
Add 3 cups water, sprinkle coriander and mint leaves, salt and mix gently.
Close the pressure cooker and cook for 2 whistles over medium-high flame.
Switch off and wait for the pressure to release completely.
Open and fluff up the rice using a fork gently.
Serve this piping hot mushroom biryani with any raita of your choice.