By Suprita Mitter
February 3, 2025
Mushroom Biryani is a fragrant and flavourful vegetarian dish made with basmati rice, marinated mushrooms, and a blend of aromatic spices. The mushrooms absorb the spices, creating a savoury, rich flavour. It's typically garnished with fried onions, cilantro, and served with raita or salad.
1 cup basmati rice 200 gms mushrooms 1 onion 1 tomato 1 tbsp ginger-garlic paste 2 green chillies 1/4 cup yoghurt
1/2 tsp turmeric powder 1 tsp biryani masala 1/2 tsp red chilli powder 1/2 tsp cumin seeds 1 cinnamon stick 2-3 cloves 2-3 cardamom pods 1 bay leaf Fresh coriander and mint leaves 2 tbsp oil 1.5 cups water Salt
Cook Basmati rice 1.5 cups of water until 80% done. Drain and set aside.
Heat oil in a pan. Add cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Add the sliced onions and cook until golden brown.
Add the ginger-garlic paste and green chillies, sauté for 2 minutes. Add the sliced mushrooms and cook until they release moisture.
Add chopped tomatoes, turmeric, biryani masala, red chilli powder, and salt. Cook until the tomatoes soften and blend into the mixture. Stir in the yoghurt and cook for another 2-3 minutes.
In the same pan, layer the semi-cooked rice on top of the mushroom masala. Sprinkle chopped coriander and mint leaves.
Cover the pan with a tight-fitting lid and cook on low heat for 10-12 minutes. Fluff the rice gently and serve hot.