This Mushroom Biryani Is The Perfect Vegetarian Dinner

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.