I have already posted a recipe on mushroom biryani with little millet rice. In this version, I have used Basmati Rice and cooked with some variations. Let us see how to make this biryani.
Preparation Time: 30 mins
Cooking Time: 35 mins
Serves: 4
INGREDIENTS REQUIRED
Ghee – 5 tbsp
Cinnamon sticks – 2-inch piece
Cloves – 3
Cardamon – 3
Onion – 2(medium-sized, sliced)
Ginger garlic paste – 1/2 tbsp
Tomato – 1(medium-sized, chopped)
Chopped Mint leaves – 1/4 cup
Chopped Coriander leaves – 1/4 cup
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tbsp
Coriander powder – 1/2 tbsp
Curd – 1/4 cup
Salt as required
Mushroom – 250g(sliced)
Garam masala – 1/2 tsp
Basmati Rice – 1.5 Cup
For Grinding
Shallots – 10
Green chillies – 4
METHOD
1.Rinse the rice grains well in water and soak it in a sufficient amount of water for 30 mins.
2. Wash the mushrooms well it water. Drain the water completely and pat dry them. Slice them.
3. In a Grinding jar, add shallots, green chillies and grind them into a paste.
4.In pan, heat ghee. You can also use oil instead. When it is hot, add Cinnamon, cloves and cardamon. Let them splutter. Add the sliced onions into it. Fry them to golden. Then add the ground paste to it. Saute them well until the raw smell goes. Add ginger-garlic paste to it. Saute well. Add tomatoes, chopped mint and coriander leaves. Cook till the tomatoes become mushy. Add red chilli powder, Coriander powder, Turmeric powder and mix well. Then add curd to it.
4. Add salt as required.saute until the ghee or oil starts to appear at sides. Then add the sliced mushrooms. Saute it well. It will start to leave the water. Add garam masala and drained rice to it and mix well. Add 2 and 1/4 cup of water to it. Place in high flame and bring it to boil. After it has come to nice boil place the flame in low and cook in dum for 10 minutes. Remove the lid after 10 minutes.
Serve Mushroom biryani hot with onion raita.
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