Pudina Mushroom and Soya Biryani Recipe: A Fragrant, Protein-Packed Delight
Pudina Mushroom and Soya Biryani is an aromatic, one-pot rice dish that brings together the earthy flavors of mushrooms and protein-rich soy chunks, all seasoned with a blend of aromatic spices and fresh mint leaves. This dish is perfect for those who crave a flavorful and nutritious vegetarian main course, offering a delightful twist on the traditional biryani with a combination of earthy mushrooms and hearty soy nuggets. The freshness of mint, combined with the depth of biryani masala, makes this dish a must-try for any biryani lover looking for a wholesome, high-protein vegetarian option.
Cuisine: Indian
Course: Main Course
Diet: High Protein Vegetarian
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 4-6
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1-1/2 cups (parboiled with spices-infused water) |
| Button mushrooms | 1 cup (cut into quarters) |
| Soy chunks (nuggets) | 1 cup (soaked in hot water) |
| Onion | 1 cup (sliced) |
| Ginger | 1-inch piece (finely chopped) |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Biryani Masala | 2 tablespoons |
| Garlic | 3 cloves (finely chopped) |
| Turmeric powder (Haldi) | 1 teaspoon |
| Garam Masala powder | 1 teaspoon |
| Red Chilli powder | 2 teaspoons |
| Mint Leaves (Pudina) | 1/4 cup (finely chopped) |
| Salt | To taste |
| Ghee | 2 tablespoons |
| Green Chilies | 1 (chopped) |
| Ajwain (Carom seeds) | 1 teaspoon |
| Bay leaf (Tej Patta) | 1 |
| Star Anise | 1 |
| Cardamom pods/seeds | 1 |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
Instructions
-
Prep the Rice
Begin by washing and soaking the basmati rice in water for 20 minutes to ensure the grains cook perfectly. This also helps remove excess starch, resulting in a fluffier texture. -
-
Prepare the Soy Chunks
In a bowl, place the soy chunks and pour over boiling hot water. Let them soak for about 10 minutes, allowing them to soften and absorb the water. Once done, drain the soy chunks and set aside. -
Spice Tempering in Ghee
Heat the ghee in a pressure cooker over a low flame. Add the whole spices: cumin seeds, bay leaf, star anise, cardamom pods, cloves, and cinnamon stick. Let them sizzle and release their aromatic oils, about 30 seconds. -
Sauté Ginger, Garlic, and Chilies
Add the finely chopped ginger, garlic, and green chilies to the cooker. Sauté for 2 minutes until fragrant, making sure the garlic doesn’t burn. -
Cook the Onions
Turn the heat to medium-low and add the sliced onions. Cook the onions for about 2-3 minutes, stirring occasionally, until they become soft and translucent. -
Add the Mushrooms and Spices
Once the onions are done, add the quartered mushrooms to the cooker. Stir well and cook for 2-3 minutes. Add the dry spices: biryani masala, turmeric powder, red chili powder, garam masala powder, and salt. Mix everything thoroughly to coat the mushrooms evenly with the spices. -
Add the Yogurt and Soya Chunks
Stir in the curd (yogurt) to the mixture and cook for 2 minutes. Next, add the soaked and drained soy chunks along with the finely chopped mint leaves. Stir gently to combine all the ingredients. -
Layer the Rice and Cook
Drain the soaked rice and add it to the pressure cooker. Pour in 2 cups of water, ensuring that the rice is well submerged. Give the mixture a gentle stir to combine everything. Close the pressure cooker with its lid and cook for 2 whistles over medium heat. -
Let the Pressure Release
After 2 whistles, turn off the heat and allow the pressure to release naturally. Once the pressure is released, open the cooker and fluff the biryani gently with a fork to separate the rice and prevent clumping. -
Serve and Enjoy
Transfer the Pudina Mushroom and Soya Biryani to a serving dish. Serve it hot, paired with a side of boondi raita and a fresh kachumber salad for a complete meal.
Tips for the Perfect Pudina Mushroom and Soya Biryani
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Rice Cooking: Soaking the rice helps it cook evenly, and using spices-infused water adds extra flavor. You can add a few extra mint leaves or whole spices if you like a more intense flavor profile.
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Soy Chunks: Make sure to soak the soy chunks well to ensure they absorb all the flavors of the spices. You can also sauté them lightly in a bit of ghee before adding them to the biryani for added texture.
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Mint Flavor: Pudina (mint) is the star of this biryani, so use fresh mint leaves and chop them finely for the best flavor. You can also add a few whole mint leaves as a garnish before serving.
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Spices: Adjust the spice levels according to your preference. If you like it spicier, add a few more green chilies or extra red chili powder.
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Cooking Method: Although this biryani is traditionally made in a pressure cooker, you can also make it in a heavy-bottomed pot or a rice cooker. Just ensure to monitor the cooking process and add the right amount of water.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 10 g |
| Carbohydrates | 45 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sodium | 500 mg |
This Pudina Mushroom and Soya Biryani recipe is a perfect example of how you can enjoy a delicious and nutritious meal with minimal effort. Whether you’re making it for a weeknight dinner or a weekend gathering, it’s sure to be a crowd-pleaser. So, go ahead and give it a try — it’s time to bring the flavors of India to your table with this fragrant, protein-packed biryani!
