Mushroom Biryani
Mushroom Biryani: A Vegetarian Delight
Mushroom Biryani is a flavorful vegetarian twist on the classic Indian dish. It’s packed with aromatic spices, tender mushrooms, and fragrant rice. Let’s dive into this recipe! Ingredients:
Basmati rice
Mushrooms (button or cremini)OnionGinger-garlic pasteGreen chiliesYogurtTurmeric powderCoriander powderCumin powderGaram masalaSaffron strands (optional)Kewra water (optional)Salt to tasteGhee or oilFresh coriander leaves for garnish Instructions:
Get your rice ready:
Wash the basmati rice thoroughly and soak it in water for about 30 minutes. Drain and set aside.Cook the rice:
Boil the soaked rice in salted water until it’s about 80% cooked. Drain and keep aside.Prepare the mushroom masala:
Heat ghee or oil in a large pan.Add chopped onions and saute until golden brown.Add ginger-garlic paste and chopped green chilies. Fry until the raw smell disappears.Add turmeric powder, coriander powder, cumin powder, and garam masala. Fry for a few seconds.Add sliced mushrooms and cook until they release their water and become tender.Stir in yogurt and cook until it coats the mushrooms evenly.Layer the biryani:
In a biryani pot or a large deep pan, layer half of the cooked rice.Spread half of the mushroom masala over the rice.Sprinkle some saffron water and kewra water (if using) over the masala.Repeat the layers with the remaining rice and mushroom masala.Seal the pot or pan with dough or foil to retain the flavors.Cook the biryani:
Place the pot on medium heat and cook for about 20-25 minutes, or until the rice is fully cooked and the flavors have blended well.Serve it up:
Gently fluff the biryani with a fork.Garnish with fresh coriander leaves.Serve hot with raita and your favorite chutney.Tips:
For a richer flavor, soak the saffron strands in warm milk or water before using.Adjust the spice level according to your taste.You can add other vegetables like peas or carrots to the biryani.Enjoy this delicious and satisfying Mushroom Biryani!
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