The recipe for spicy mushroom biryani calls for basmati rice, onions, tomatoes, and mushrooms. It is easy to prepare and takes only a few minutes—an excellent recipe to include in your child’s school lunchbox.
Ingredients for Mushroom Biryani Recipe:
For Rice:
- Two hundred grams of basmati rice
For Curry:
- Two to three tablespoons of oil
- One teaspoon cumin
- One teaspoon of fennel
- A 3cm-long segment of cassia bark
- Two cloves
- Three cardamoms
- Two mace strands
- Just one bay leaf
- Anise with one star
- Ten curry leaf
- One finely chopped onion
- Six garlic cloves (crushed)
- Crushed 7-cm ginger
- One or two finely chopped green chillies
- One tomato, chopped finely
- 1 teaspoon ground turmeric
- One teaspoon of red curry powder
- ½ teaspoon powdered garam masala
- ½ teaspoon powdered coriander
- 1/2 tsp ground pepper
- One teaspoon of salt
- 250g of chunked chestnut mushrooms
- Chopped mint leaves
- Chopped coriander leaves
How to make Mushroom biryani?
- Run water over basmati rice until the starch is removed.
- Soak the rice for almost half an hour. Once the rice is drained, set it aside.
- Heat the oil in a deep pan and add all the spices (mace, star anise, fennel, cumin, cloves, bay leaf, cassia, and green cardamoms).
- Add the chopped onions and sauté them until translucent, stirring in the curry leaves and frying the spices for a few seconds until fragrant.
- Cook the minced garlic, ginger, and green chillies until the garlic is thoroughly cooked.
- After that, stir-fry the finely chopped tomatoes for ten minutes.
- Stir in the salt, black pepper, coriander, turmeric, garam masala, and red chilli powders.
- Once the tomatoes are fragrant and have broken down into a masala, add the mushrooms along with half of the mint and coriander leaves.
- Simmer for 6 to 8 minutes at a low temperature.
- Add about 200ml of hot water and stir.
- Simmer the mixture for a while.
- Stir in the remaining coriander and mint after adding the rice.
- Add some salt for seasoning.
- Put the flame on low heat and place a lid on the pan.
- Simmer for ten minutes.
- Verify that the rice is cooked once the water has been absorbed.
- If it’s still a bit bite, add a little more water and cook with the lid on for a little while longer.
- After the rice is fully cooked, rest for five minutes.
- Now lift the cover and give the rice a fluff.
- Served with raita and salad of your choice.
Also try: Navratan Biryani, Prawn Biryani, Nattu Kozhi Biryani