Mushroom biryani recipe

Ingredients

250 gram sliced mushrooms
500 gram basmathi rice or any fragrant rice
½ cup Yogurt (Curd)
1 tomatoes
1 medium onion sliced thinly
mint/ pudina Chopped
oriander leaves Chopped
1 ½ tbsp ginger garlic paste
2 green chili sliced
3 tbsp Oil
½ tsp red chili powder
Dry spices to temper
1 star anise
½ tsp shahi jeera
2 green cardamoms
1 cinnamon stick
4 Cloves
To powder
1 Strand of mace
4 green cardamoms
small cinnamon stick
6 Cloves
pinch of grated nutmeg (optional)
1/2 tsp stone flower / dagad phool / kalpasi (optional)
1/2 tsp saunf / fennel seeds

40 min · Medium

Directions

1. Preparation
Wash and soak rice for at least 20 minutes.
Powder the ingredients mentioned under to powder. Set this aside
Making mushroom biryani
Heat a pan with oil, add the dry spices to temper.
When they begin to sizzle, add onions and chilies and fry till golden.
While the onions fry wash and chop mushrooms.
Add ginger garlic paste and fry till the raw smell dis appears.
Add yogurt or tomatoes and fry till the oil begins to separate. While this cooks, bring 3 ½ cups water to boil in a large pot.
Add red chili powder, powdered masala, mint and coriander leaves and fry for about 1 to 2 minutes.
Add mushrooms, fry on high for 2 minutes. Add boiling water to the mushroom mix and add rice & salt. Boiling water is added to prevent the mushrooms get soaked up in cold water. If you don’t mind eating mushy mushrooms, you can add cold water and bring it to a boil.
Cook till the rice is fully cooked. If needed sprinkle some water.
Garnish with coriander leaves
Serve mushroom biryani with onion raita.

main courses, biryani, main dish, mushroom, recipe February 19, 2018 12:01

Author https://hungryforever.com/recipe/...