Many of my viewers asked me to post more mushroom recipes, specially mushroom biryani recipe in my blog. Each time i go to super market, i get a packet of mushroom to try out biryani and somehow it didn't click. I end up making some other recipes. But couple days back when i visited my veg shop, i found a packet of white white button mushrooms, immediately i picked one. The next day itself i made this biryani along with mushroom manchurian. It turned out to be super delicious.
Soya Chunks Biryani
Cabbage Soya Chunks Biryani
This recipe is a dum style layered biryani recipe, there is no tomato in this and all the flavour comes from the whole spices, herbs, fried onions..There is another version, which is a one pot biryani recipe, will share that soon. I hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 40 to 45 mins
Soaking Time : 30 mins
Serves : 2 to 3
Basmati Rice - 1 cup
Water - 6 to 7 cup for cooking rice
Onions - 1 large sliced thinly
Carrot - 1 medium size grated
Mushrooms - 200 grams sliced
Chilli Powder - 2 tsp
Salt to taste
Saffron - a pinch
Milk - 3 tblspn
Oil - 2 tblspn
Coriander leaves - 1/4 cup chopped finely
Mint Leaves - 1/4 cup chopped finely
Cinnamon / Pattai - 2 cm piece
Cardamom / Yelakai - 4 crushed
Cloves / Krambu - 4
Shahi Jeera / Black Cumin - 1 tsp
Black Cardamom - 1
Star Anise / Annasi Poo - 1
Bay Leaf - 1
Kal Paasi / Black Stone Flower - 1 piece
Wash basmati rice really well, soak it for 30 mins. Bring lots of water to a boil, add in salt add the soaked rice and cook for 6 to 7 mins till the rice is 3/4 th done. Drain and set aside.
Soak saffron in some milk. Set aside.
Take ghee and oil in a pan. Add in onions and fry them till golden. Remove 3/4th of the fried onions in a bowl.
Now in the remaining onions and oil, add all the spices and mix well.
Add in mushrooms and saute for 2 mins till it is lightly wilted.
Add in carrots and mix well.
Add in chilli powder, garam masala powder and salt and mix well.
Add in curd and mix well. Masala done.
Now take a pan with tight lid. put the masala in the base, add in cooked rice, top with coriander and mint leaves, the fried onions, saffron soaked milk. Cover with a lid.
Now put this pan over a tawa. Heat it low heat and dum it for 15 to 20 mins.
|Take all your ingredients|
|Wash and soak basmati rice in water|
|Start by cooking rice, Bring lots of water to a rolling boil|
|add in soaked rice|
|cook it on high heat..always keep a eye in it..|
|now the rice is 3/4th cooked, when u |
taste it it should have a bite
|Heat oil and ghee in a pan|
|add in onions|
|Keep cooking till it browns|
|For me this is ok,,|
|i took 3/4th of the onions in a separate bowl |
|now in the remaining onions|
|i added the whole spices, actually i forgot to add it |
at this stage, so u wont be seeing spices
in my mushroom pic.
|saute for amin|
|add in mushrooms|
|saute for 2 to 3 mins|
|add in carrots|
|keep cooking for 1 to 2 mins|
|add in chilli and garam masala powder|
|add in curd|
|and some salt|
|mix well, masala done|
|you need a pot with tight lid|
|i used my non stick pan|
|lay the masala in|
|top with rice|
|sprinkle the reserved fried onions|
|add in mint and coriander leaves|
|pour in the saffron soaked milk|
|time to dum|
|cover it up...You have to put this pot over a tawa and |
heat it..It has to cook in a low heat for 15 to 20 mins..
This is the dum part
|mix it gently|