Mushroom biryani is a delicious and flavourful dish that can be a perfect addition to your dinner table. The combination of fragrant basmati rice, earthy mushrooms, and aromatic spices make this dish a crowd-pleaser that everyone will enjoy. If you're looking for a new dish to try for your next dinner, look no further than mushroom biryani.
Though there’s a lot of controversy around the concept of ‘vegetarian biryani’, mushroom biryani is somewhere in the middle. Since mushrooms provide a meaty texture and a deep umami flavour that’s similar to meat, the spices add depth and complexity to the dish. With a few simple ingredients and some basic cooking skills, you can make a delicious and satisfying meal that is sure to impress your family and friends. So why not give it a try for your next dinner party?
Ingredients
- 1 cup basmati rice
- 200 gms mushrooms
- 2 medium-sized onions, sliced
- ½ cup coconut milk
- 1 and ½ cups water
- 1 cup green peas
For The Marinade:
- ½ cup curd
- 2 small tomatoes roughly chopped
- 1 heaped tsp ginger garlic paste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- ¼ cup mint leaves
- ¼ cup coriander leaves
Tempering:
- 3 tsp ghee
- 2 tbsp oil
- ½ inch cinnamon stick
- 2 nos cloves
- 1 small bay leaf
- 1 no cardamom
- 1 small star anise
- ½ tsp jeera
- ½ tsp fennel seeds
Method
- Rinse the rice until the water runs clear and then let it soak for 30 minutes.
- Meanwhile slice up the onions and add them to a deep pot to fry until browned.
- Set them aside on a paper towel.
- Clean and peel your mushrooms and then cut them into quarters.
- Add them to a bowl with the curd, chopped tomatoes, half the fried onions, mint and coriander leaves, ginger garlic paste, turmeric, chilli, coriander and garam masala powder with salt to taste.
- Mix well and let it marinade for about an hour.
- When ready to cook, add the cinnamon, cloves, cardamom, star anise, cumin and fennel seeds to fry in some oil.
- When the spices are fragrant, add some ghee and then add the mushrooms and marinade.
- Saute at a high heat until the mushrooms start to cook.
- When they start letting out their natural water, turn down the heat and cook until the mixture thickens.
- Now add your soaked rice and the water, green peas and the coconut milk.
- Mix well and bring the mixture to a boil and then cover it and lower the heat.
- Let it cook for 15 minutes on a low flame and then turn off the heat and let it stand covered for another 15 minutes.
- Open, add the remaining fried onion and coriander along with some more ghee.
- Fluff the rice gently to separate the grains and serve hot.