A Flavorful Vegetarian Delight
Mushroom biryani is a delicious vegetarian alternative to traditional meat-based biryanis. With its rich flavors and aromatic spices, it’s a perfect dish for any occasion. Let’s dive into this easy-to-follow recipe
Preparation Time
30 minutes
Serve
4 Person
- 1/2 kg mushrooms
- 250 grams basmati or seeraga samba rice
- 1/2 teaspoon cumin seeds
- 1/2 inch cinnamon stick
- 2 cloves
- 1 cardamom
- 100 grams ghee or oil
- 2 onions, sliced
- 2 tomatoes, chopped
- 2 tablespoons ginger-garlic paste
- A handful of mint and coriander leaves
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon coriander powder
- Water (2 parts water for 1 part rice)
- Cooker
- Kadai
- spoon
- knife
- Cutting board
- Bowl
- Sauté the Spices: Heat ghee or oil in a pressure cooker. Add cinnamon, cloves, cardamom, and cumin seeds. Sauté until fragrant.
- Cook the Vegetables: Add sliced onions and chopped tomatoes. Cook until they turn soft and golden brown. Then, add ginger-garlic paste, mushrooms, mint, and coriander leaves. Sauté for a few minutes.
- Add Spices and Rice: Stir in red chili powder, garam masala, and coriander powder. Cook for a minute. Add washed rice and water.
- Pressure Cook: Close the pressure cooker and cook for 2 whistles. Let the pressure release naturally.
- Fluff and Serve: Gently fluff the biryani with a fork. Garnish with additional mint and coriander leaves. Serve hot with raita or salad.
- You can cut the mushrooms into smaller pieces if you prefer
- You can simmer the biryani on low heat for 10 minutes for a more intense flavor.
- Serve the biryani with raita (yogurt dip).
- For a visually appealing presentation, mound the biryani on a serving plate. Garnish with a sprinkle of fried onions or cashews.
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