Mushroom Biryani Recipe
Embark on a delightful culinary journey with this enticing Mushroom Biryani, an Indian classic that showcases the rich flavors of basmati rice and button mushrooms, beautifully complemented by aromatic spices. This one-pot dish is perfect for vegetarian enthusiasts and can serve as a comforting main course for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 2 cups |
| Button mushrooms | 2 cups |
| Onions (thinly sliced) | 2 |
| Tomatoes (finely chopped) | 2 |
| Ginger (grated) | 1 tablespoon |
| Garlic (minced) | 1 tablespoon |
| Green chillies (slit) | 3 |
| Coconut milk | 1 cup |
| Coriander (Dhania) leaves (few sprigs) | As required |
| Red chilli powder | 1 teaspoon |
| Coriander powder (Dhania) | 2 teaspoons |
| Turmeric powder (Haldi) | 1/3 teaspoon |
| Garam masala powder | 1 teaspoon |
| Sunflower oil and ghee | As required |
| Cinnamon stick (Dalchini) | 1/2 inch |
| Cardamom pods/seeds (Elaichi) | 2 |
| Bay leaf (Tej Patta) | 1 |
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | Approximately 320 kcal |
| Protein | 6 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 2 g |
| Fat | 10 g |
| Saturated Fat | 4 g |
| Sodium | 350 mg |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
Instructions
To start off this delectable Mushroom Biryani recipe, begin by washing the basmati rice thoroughly and soaking it in water for a minimum of 30 minutes. This will help achieve that perfect fluffy texture once cooked. In the meantime, clean the button mushrooms and chop them into halves for a more rustic bite.
Next, heat a heavy-bottomed pan over medium heat and add a mixture of ghee and sunflower oil. Introduce the cinnamon stick, cardamom pods, and the bay leaf to the oil, allowing their fragrant oils to infuse into the fat. Add the thinly sliced onions along with the grated ginger and minced garlic, stirring continuously until the raw aroma dissipates, typically about 2-3 minutes.
Once the onions are soft and golden, incorporate the finely chopped tomatoes, seasoning with a sprinkle of salt. Allow this mixture to cook until the tomatoes break down and become mushy, roughly 5-7 minutes. It’s at this point that you will add the spice powders: red chilli powder, turmeric powder, coriander powder, and garam masala. Mix thoroughly, ensuring all the spices are well distributed through the onion and tomato base.
Introduce the cleaned and chopped mushrooms into the pan, stirring gently for about 3 minutes, just until they start to shrink. This step enhances their flavor while keeping their texture intact.
Now, pour in 3 cups of water along with the 1 cup of coconut milk. Stir well and wait for the mixture to come to a boil. Once boiling, drain the soaked basmati rice and carefully add it to the pan, spreading it out evenly. Cover the pan with a tight-fitting lid and reduce the heat to medium-low. Allow it to cook undisturbed for about 8 minutes, during which time the rice will absorb all the flavors and moisture.
After 8 minutes, turn off the flame but leave the lid on for an additional 5 minutes to let the steam finish cooking the rice. Before serving, fluff the biryani gently with a fork and garnish with freshly chopped coriander leaves.
This Mushroom Biryani pairs beautifully with Burani Raita, Beetroot Raita, or any raita of your choice, offering a delightful contrast to the warm spices of the dish.
Enjoy your Mushroom Biryani!
This aromatic dish, with its layers of flavor and inviting aroma, is not just a meal; it’s an experience that brings warmth and comfort to any dining table. Whether you’re hosting a gathering or enjoying a quiet dinner, this Mushroom Biryani will surely impress everyone around you.
