Moderately healthy

Mushroom biryani

Name: Mushroom biryani
Cook time: 20 minutes
Total time: 20 minutes

Time to cook

20 minutes

Difficulty

Medium

Serves

A flavorful biryani that is prepared by marinating the mushrooms in spice powders and then cooking them with rice, coconut milk, and spices.

Ingredients

Basmati Rice

1 cup

Button Mushroom

2.5 cup

Onion Raw

2 medium

Pure Thick Coconut Milk

0.5 cup

Water

1.5 cup

Curd

0.5 cup

Tomatoes

1 large

Ginger Garlic Paste

1 Tsp

Red Chilli Powder

1 tsp

Coriander Powder

1 Tsp

Garam Masala

1 tsp

Salt

1 pinch

Mint Leaves

0.25 cup

Coriander Leaves

0.25 cup

Pure Cow Ghee

1 tbsp

Cold Pressed Olive Oil

1 Tbsp

Cinnamon

0.5 inch

Cloves

2 Clove

Bay Leaf

1 leaf

Cardamom

1 Pod

Star Anise

1 Star Anise

Cumin Seeds

0.5 tsp

Fennel Seeds

0.5 Tsp

Step-by-step instructions to cook

Prep

In a bowl add basmati rice rinse it well add water and soak it for 30 minutes and set aside.

In a large pot add oil and roughly sliced onion. Fry until golden browned, remove to a bowl, and set aside.

To another mixing bowl add mushrooms along with curd, tomatoes, half of the fried onion, mint leaves, coriander leaves, ginger garlic paste, turmeric powder, red chilli powder, coriander powder, garam masala powder, and required salt. Mix well, marinade it, and set aside.

Cooking

Heat a pot and add cinnamon, cloves, cardamom, star nice, cumin seeds (jeera), and fennel seeds.

Add ghee and mushroom curd mixture. Saute and cook on medium flame to avoid burning. In a few minutes, mushrooms will leave out water, keep cooking until all the water is absorbed.

When the mixture becomes thick, add basmati rice along with soaked water.

Now add thick coconut milk and water. Give a quick mix and Let it start to boil. Once it starts to boil cook covered for 15 mins in low flame. After 15 mins switch off and set aside undisturbed for another 15 mins.

Now open the lid and add the remaining fried onion and coriander leaves.

Add ghee and fluff the rice gently. Mix well but gently without breaking the rice. Serve hot.