Mushroom Biryani

My husband usually come home for lunch. But yesterday he had plans to go out for lunch. So I was lazy to prepare something for me. Suddenly he called me and said that his plan was canceled and that he’s coming home for lunch. Oops!! I was wondering what to prepare in that less time. I was thinking and thinking… Finally I found some mushrooms sitting in my refrigerator and thought I could make Mushroom Biryani (MB). But I have never prepared it before. So I was looking for a delicious MB recipe and I came across a wonderful recipe from SpiceIndiaonline

I just made few changes in the method of preparation. It came out so yummy that my husband enjoyed his lunch and asked me to prepare it again for this weekend. I have never tried biryani in this style. I can bet you this is the best mushroom biryani I ever had. Here you go…

Ingredients-1:

For masala:

• Cumin seeds - 1 tsp
• Ginger - 1/2 inch
• Garlic cloves - 4
• Coriander leaves - 1/2 cup
• Mint leaves - 1/2 cup (or dried - 1/4 cup)
• Chilly powder - 1 tsp
• Green chilly - 4 (about 2″)

Ingredients-2:

• Basmati rice - 2 1/2 cups
• Chopped Onion - 3 cups
• Tomatoes - 2
• Mushroom sliced - 2 cups
• Cloves - 3
• Cinnamon stick - 1″
• Cardamom - 2
• Fennel seeds - 1 tsp
• Bay leaves - 2
• Ghee - 2 tbsp
• Oil - 2 tbsp
• Salt to taste

Method of Preparation:

1. Grind all the ingredients from group one to a fine paste
2. Heat oil in a wide skillet
3. Add onions and saute till it becomes golden brown
4. Add the mushrooms and fry them till they become soft and cooked
5. Add the chopped tomatoes and keep frying for 2 to 3 minutes
6. Now add the ground masala/paste and keep tossing till the raw smell goes off
7. Meanwhile wash the basmati rice and soak it in water for 2-3 minutes
8. Heat ghee in a wide skillet and add fennel seeds, ground cardamom, cloves and cinnamon followed by bay leaves
9. Now add the soaked basmati rice after draining water
10. Mix them well till rice gets coated with masala and ghee
11. Now add the prepared gravy to the rice and combine them well
12. Remove from heat
13. Put them in an electric rice cooker or pressure cooker and add 3 and 1/4 cups of water and salt and cook
14. If you are using a pressure cooker, allow them to be cooked for a whistle and then turn off the stove
15. If you are using a electric rice cooker, once it is cooked (i.e light changed to warm) remove the vessel from the cooker and transfer the contents to a hot pack.
16. This is to avoid the rice being turned to brown at the bottom of the cooker vessel

Serve hot with raitha

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