Mushroom Biriyani

Mushroom Biriyani is one of the latest hit in our home. This is a spicy, hot and super delicious rice recipe.

Ingredients

• 1 cup Basmati Rice
• 2 cup water
• 200 g button mushrooms cleaned and chopped into half
• 1 medium onion finely chopped
• 1 medium tomato finely chopped
• 2 green chilli finely chopped
• 1 inch ginger finely chopped
• 2 cloves garlic finely chopped
• 0.25 cup mint leaves finely chopped
• 0.25 cup coriander leaves finely chopped
• 8-10 curry leaves
• Salt to taste

Spice powders

• 0.5 tsp turmeric powder
• 0.25 tsp red chilli powder
• 0.5 tsp garam masala powder
• 1.5 tsp coriander powder
• 0.25 tsp black pepper powder

Seasoning Ingredients

• 1 tsp cumin seeds
• 1 inch cinnamon
• 3 cloves
• 1 medium sized tej patta / Indian bay leaf

Preparation

1. Soak rice in water for 30 min.

Method

1. Heat oil in a pressure cooker. Add all the seasoning ingredients.Saute for 2 minutes.
2. Add finely chopped onions and saute till the onions turn translucent.
3. Add finely chopped ginger, garlic and green chillies. Saute till the raw smell of garlic goes away.
4. Add half of the finely chopped mint leaves and coriander leaves.
5. Add finely chopped tomatoes and curry leaves. Mix well and saute till the tomatoes turn mushy.
6. Add all the spice powders and mix well. Saute for 2 minutes.
7. Add chopped mushrooms and mix well.
8. Saute on a low flame for 8 minutes. Keep stirring in between.
9. Add water. Once the water is hot, add the soaked rice.
10. Add the remaining mint and coriander leaves. Add salt to taste.
11. Mix well and bring it to boil.
12. When water starts boiling, reduce the flame to low and close the cooker. Do not use whistle/weight. Just invert a small cup to prevent steam from escaping.
13. Cook on very low heat for 6 min and switch off. Open the cooker after 5 min.
14. Serve hot mushroom biriyani with raita.

Notes

1. I have used white button mushrooms.