Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, mushroom biryani. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Mushroom Biryani is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Mushroom Biryani is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook mushroom biryani using 30 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Mushroom Biryani:
- Make ready For Rice:
- Make ready 1 cup basmati rice
- Get 2 tsp ghee
- Get 3-4 cloves
- Make ready 5-6 peppercorns
- Make ready To taste salt
- Take For Mushroom Masala:
- Make ready 200 g botton mushrooms rinsed & quartered
- Prepare 8-10 green beans chopped diagonally
- Prepare 1 small carrot chopped length wise
- Make ready 3 tbsp oil
- Take 2 tsp ghee
- Prepare 1 inch cinnamon
- Make ready 2-3 cardamoms
- Prepare 3-4 cloves
- Prepare 3-4 peppercorns
- Make ready 5-7 cashews
- Make ready 5-7 almonds
- Prepare 2 onions sliced
- Get 2-3 green chillies slit
- Prepare 1 tomato chopped
- Prepare 2 tsp ginger garlic paste
- Prepare 1/4 tsp turmeric powder
- Prepare 1/2 tsp red chilli powder
- Take 2 tsp biryani masala
- Make ready 2 tbsp fresh curd
- Make ready To taste salt
- Prepare 2 tbsp chopped coriander leaves
- Take 3-4 sprig fresh mint leaves
- Get 1 pinch saffron (soaked with 1 tbsp milk)
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Instructions to make Mushroom Biryani:
- Wash the rice and soak in water for 30 minutes.
- 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.
- Heat 2 tbsp oil in a pan. Fry green beans, carrot and mushrooms individually till half done.
- Then fry 3/4th of the onions till translucent. Keep all these aside.
- 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.
- Then add tomato, salt, turmeric powder, chilli powder, ginger garlic paste and cook for few minutes till tomato is soft.
- 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.
- Now add the mushrooms along with green beans and carrot. Mix well and cook covered till they are done.
- Transfer half of the mushrooms with masala to a plate keeping half at the bottom of the pan.
- 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.
- 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.
- Cover the lid of the pan and cook for 5-7 minutes on low medium heat. Turn off the flame.
- Fluff the biryani gently using a fork.
- Serve hot with raita.
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