Mushroom Biryani

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Aromatic, spicy, and just as flavorful as it's non-veg counterparts, this mushroom biryani is a quick and easy vegetarian biryani you won't be able to have enough of!

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Servings: portions

Author: Richa

Ingredients

marination

4 packets mushrooms halved, 800 gms
1 teaspoon ginger garlic paste
½ teaspoon red chilli powder
1 teaspoon coriander powder
½ teaspoon garam masala
2 tablespoons biryani masala I like using Shaan biryani masala
½ cup curds whisked

For the biryani

2 tablespoons oil
1 teaspoon cumin seeds jeera
1 black cardamom
3-4 green cardamoms
4-5 cloves
2 inches dalchini
1 blade mace
2 bay leaves
1 ½ cup thinly sliced onions 140 gms
2 tablespoons ginger garlic paste
1 tomato cut into ½ inch cubes
1 pinch of saffron soaked in 3 tablespoons warm milk
2 tablespoons finely chopped mint leaves / pudina divided
2 tablespoons finely chopped coriander leaves divided
2 teaspoons ghee

For cooking rice

1 ½ cups basmati rice 265 gms
8 cups water
2 tablespoons salt
2 dalchini
2 green cardamoms
1 tablespoon groundnut oil

Instructions

Wash & soak rice in water for 30 minutes.
1 ½ cups basmati rice
Marinate mushrooms with ginger garlic paste, red chilli powder, coriander powder, garam masala, biryani masala & curds for 10- 15 minutes.
4 packets mushrooms, 1 teaspoon ginger garlic paste, ½ teaspoon red chilli powder, 1 teaspoon coriander powder, ½ teaspoon garam masala, 2 tablespoons biryani masala, ½ cup curds
Heat oil in a kadai or biryani handi, add sliced onions and saute on low for 10-12 minutes till they turn golden brown. Remove approx. ¼ cup of roasted onions(birista) and set aside. Move the roasted onions to the side of the biryani handi, add cumin seeds, once they crackle, add bay leaf, black & green cardamoms, cinnamon, cloves, mace & saute for a few seconds till they sizzle. Add ginger garlic paste and saute for a few seconds till fragrant, add tomatoes, mix with roasted onions and aromatics and saute for 2-3 minutes till they soften. Add marinated mushrooms, saute for 10-12 minutes on low till mushrooms are cooked and the gravy thickens. Sprinkle 3 tablespoons of birista, 1 tablespoon each of chopped mint & coriander leaves.
2 tablespoons oil, 1 teaspoon cumin seeds, 1 black cardamom, 3-4 green cardamoms, 4-5 cloves, 2 inches dalchini, 1 blade mace, 2 bay leaves, 1 ½ cup thinly sliced onions, 2 tablespoons ginger garlic paste, 1 tomato, 2 tablespoons finely chopped mint leaves / pudina, 2 tablespoons finely chopped coriander leaves
Boil water with dalchini, cardamoms, salt, oil, lemon juice, add rice & cook for 5-6 minutes until it is 75% cooked. Drain immediately & add the rice to the biryani handi. Spread the rice to form a layer on top of the mushroom gravy. Sprinkle remaining 1 tablespoon of birista, saffron milk, ghee, remaining 1 tablespoon of chopped mint & coriander leaves.
1 pinch of saffron soaked in 3 tablespoons warm milk, 2 teaspoons ghee, 8 cups water, 2 tablespoons salt, 2 dalchini, 2 green cardamoms, 1 tablespoon groundnut oil
Place the layered biryani pot on a heated tawa and steam on low for 20-25 minutes, rest for 30 minutes and serve.

Video

Nutrition