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Mushroom Rice Recipe (Kaalan Rice)

Mushroom rice is a flavourful recipe made with basmati rice, whole spices and mushrooms. The mushrooms soak up all the masala and add a meat-like taste to biryani which makes this recipe more satisfying and comforting.
This is a one pot recipe that you can make in a pressure cooker, instant pot or in a thick bottomed pan. The recipe is so easy and perfect for weekend dinner or for special occasions. Serve it hot with raita, biryani brinjal curry, boiled egg, or with starters like gobi 65, chicken 65 or with mirchi ka salan for a complete and satisfying meal! 
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 404kcal

Equipment

  • Cooking Pot with Lid

Ingredients

For Tempering

  • 3 tablespoon Coconut Oil
  • 1 tablespoon Ghee
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Fennel Seeds
  • 1 stick Cinnamon
  • 4 no Cardamom
  • 4 no Cloves
  • 1 no Bay Leaf
  • 1 no Mace

For Mushroom Rice

  • 1 large Onions peeled & sliced thinly
  • 2 tablespoon Ginger Garlic Paste
  • 1 large Tomato chopped finely
  • 2 teaspoon Red Chilli Powder
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • 2 teaspoon Garam Masala Powder
  • 200 grams Mushrooms sliced
  • 1½ cup Basmati Rice
  • 1½ cup Coconut Milk
  • 1 cup Water
  • Salt to taste

Instructions

  • SOAKING RICE FOR BIRYANI (kalan biryani recipe) - Wash and soak basmati rice for 30 mins. This makes the rice grains softer which make the rice cook faster and makes the basmati rice long. Drain and set aside.
  • MAKING THE BIRYANI MASALA - Heat oil and ghee in a pot. Add whole spices and let it sizzle. Now Add in onions and cook till golden. Add ginger garlic paste and mix well. Now add in tomatoes and cook till mushy. Season with salt, spice powder and mix well.
  • COMBINING MUSHROOMS - Add in mushroom into the masala and toss well. Add basmati rice and water, coconut milk and mix well.
  • COOKING THE BIRYANI & SERVING - Bring it to a boil and boil for 5 mins till all water is absorbed. Cover and low the flame to simmer and cook for 6 to 10 mins. Turn off the heat and let it stay covered for 10 mins. Fluff the rice and mix well. Serve

Nutrition

Serving: 1servings | Calories: 404kcal | Carbohydrates: 46g | Protein: 7g | Fat: 23g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 6mg | Sodium: 33mg | Potassium: 451mg | Fiber: 3g | Sugar: 3g | Vitamin A: 474IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 4mg
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