Oyster Mushroom Biriyani

Name: Oyster Mushroom Biriyani
Cuisine: Indian
Ingredients: 500 gms Basmati rice (Soaked for 1 hour min); 250 gms Oyster Mushrooms; 2-3 garlic cloves (Chopped); 1 inch ginger (julienne); 50 gms mint leaves (chopped); 50 gms coriander leaves(chopped); 2 bay leaf; 1 star anise; 3-4 cloves; 3-4 green cardamom; 1 black cardamom; 1 pinch asafoetida (hing); 2-3 Green chilli; Red chilli powder; Turmeric powder; Garam masala; Salt; Lemon; Cashews (half; fried); Almonds for garnishing; Onion (1 chopped & 2 sliced deep fried till crispy); 1 tomato (chopped); Fenugreek leaves (kasuri methi); Water; Biriyani masala (optional); 2 spoon Curd; Oil for frying and cooking; Desi ghee

Shipra Arora Gandhi @SAG_03

Biriyani has been every ones favourite when it comes to have something spicy yet flavoursome. So here is my recipe for all the vegetarians who keeps on complaining about not being able to have the authentic flavours in vegetable biriyani. Now you can relish the actual taste like chicken or mutton biriyani in form of oyster mushroom biriyani. Unlike button mushrooms... oyster mushrooms are soft and delicate so they actually tastes like one is having chicken. So try this recipe at home and dont forget to share your comments .

Shipra Arora Gandhi @SAG_03

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Ingredients

500 gmsBasmati rice (Soaked for 1 hour min)
250 gmsOyster Mushrooms
2-3garlic cloves (Chopped)
1 inchginger (julienne)
50 gmsmint leaves (chopped)
50 gmscoriander leaves(chopped)
2bay leaf
1star anise
3-4cloves
3-4green cardamom
1black cardamom
1 pinchasafoetida (hing)
2-3Green chilli
Red chilli powder
Turmeric powder
Garam masala
Salt
Lemon
Cashews (half; fried)
Almonds for garnishing
Onion (1 chopped & 2 sliced deep fried till crispy)
1tomato (chopped)
Fenugreek leaves (kasuri methi)
Water
Biriyani masala (optional)
2 spoonCurd
Oil for frying and cooking
Desi ghee

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Steps

1

Soak Basmati rice for atleast 1 hour in enough water. (1 bowl rice=2 bowl water)
2

Take wok and deep fry the long sliced onions, mushrooms separately. Take them out kepp aside. Take out the oil in a bowl.
3

In the same wok, add 3-4 tsp the same oil in which you have fried the onions. in all the khada masala like bay leaves, star anise, cloves etc.
4

After few seconds add in garlic and ginger
5

When garlic changes it's colour add green chilli and chopped onions to it, saute till onion are pink.
6

Add tomato and cook for another 2 mins.
7

After 2min add curd and mix well.
8

Now time for some spices... add all your dry spices like salt, chilli powder, etc. Also add biriyani masala at this stage if you are using.
9

Now you will start feeling the aroma, so without getting delayed add mushrooms, mint leaves. Give a nice toss (dont mix harshly as mushrooms are soft)
10

Finally add in soaked basmati rice with the water in it. Gently mix otherwise your rice might break. Cover it with a lid and cook on low flame for 15-18 mins. Stirring occasionally so that rice are well cooked.
11

After 15 min add desi ghee in your biriyani, switch off the flame and let it sit for 5-6 mins. After that take it out in a serving dish and garnish it with fried brown onions, fried cashews, sliced almonds & a dash of mint (optional). Enjoy your mushroom biriyani with raita, curd, papad or any side dishes of your taste.