Mushroom Biryani

Name: Mushroom Biryani
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice; 2 tsp ghee; 3-4 cloves; 5-6 peppercorns; To taste salt; 200 g botton mushrooms rinsed & quartered; 8-10 green beans chopped diagonally; 1 small carrot chopped length wise; 3 tbsp oil; 2 tsp ghee; 1 inch cinnamon; 2-3 cardamoms; 3-4 cloves; 3-4 peppercorns; 5-7 cashews; 5-7 almonds; 2 onions sliced; 2-3 green chillies slit; 1 tomato chopped; 2 tsp ginger garlic paste; 1/4 tsp turmeric powder; 1/2 tsp red chilli powder; 2 tsp biryani masala; 2 tbsp fresh curd; To taste salt; 2 tbsp chopped coriander leaves; 3-4 sprig fresh mint leaves; 1 pinch saffron (soaked with 1 tbsp milk)

Pratima Mohanty @cook_13984189

#Nc
Mushrooms are a good source of antioxidants and are low in calories. They also pack a nutritional punch as they are loaded with vitamins. They promote a healthy immune system and boost bone health. That's why they are considered as super food. Mushroom Biryani is a delicious Indian rice dish where the layers of rice, mushroom masala and fried onions do its magic.

Pratima Mohanty @cook_13984189

Saved

Ingredients

40 minutes

4 servings

For Rice:
1 cupbasmati rice
2 tspghee
3-4cloves
5-6peppercorns
To tastesalt
For Mushroom Masala:
200 gbotton mushrooms rinsed & quartered
8-10green beans chopped diagonally
1small carrot chopped length wise
3 tbspoil
2 tspghee
1 inchcinnamon
2-3cardamoms
3-4cloves
3-4peppercorns
5-7cashews
5-7almonds
2onions sliced
2-3green chillies slit
1tomato chopped
2 tspginger garlic paste
1/4 tspturmeric powder
1/2 tspred chilli powder
2 tspbiryani masala
2 tbspfresh curd
To tastesalt
2 tbspchopped coriander leaves
3-4 sprigfresh mint leaves
1 pinchsaffron (soaked with 1 tbsp milk)

Saved

Steps

40 minutes

1

Wash the rice and soak in water for 30 minutes.
2

Drain the rice and add it to a cooking pot along with some water. Add in 2 tsp ghee, 3-4 cloves, 5-6 peppercorns and salt to taste. Cook the rice on medium heat until it is 3/4 done. Drain the rice to a colander.
3

Heat 2 tbsp oil in a pan. Fry green beans, carrot and mushrooms individually till half done.
4

Then fry 3/4th of the onions till translucent. Keep all these aside.
5

In the same pan add remaining oil to heat. Add whole spices (cinnamon, cardamoms, cloves & pepper corns) and fry them for few seconds. Next add the remaining onions, green chillies, dry fruits and fry till the onions are brown.
6

Then add tomato, salt, turmeric powder, chilli powder, ginger garlic paste and cook for few minutes till tomato is soft.
7

Next add curd and biryani masala. Saute for 2 minutes. Add mint leaves and mix well. Add little water and cook covered for a minute or two.
8

Now add the mushrooms along with green beans and carrot. Mix well and cook covered till they are done.
9

Transfer half of the mushrooms with masala to a plate keeping half at the bottom of the pan.
10

Now place half of the partially cooked rice over the mushrooms at the pan and level it. Sprinkle some fried onions, few mint leaves and coriander leaves on top.
11

Add the mushrooms (on plate) over it. Top it with rest of the rice and sprinkle rest of the fried onions, mint leaves and coriander leaves over it. Add 2 tsp ghee and saffron milk.
12

Cover the lid of the pan and cook for 5-7 minutes on low medium heat. Turn off the flame.
13

Fluff the biryani gently using a fork.
14

Serve hot with raita.