இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Mushroom Biryani is a delicious, quick, and simple dish to prepare. You can serve this as a flavorful lunch or dinner. It is ideal for a lunch box because it can be prepared in under 30 minutes. Mushroom biryani pairs well with onion raita, egg curry, chicken or vegetarian gravy.
Although I cooked mushroom biryani without any veggies, you can add them with vegetables like carrots, peas, beans, etc. if you’re adding them, vegetables should be added along with the mushroom, and the mixture should continue to boil.
Several Suggestions for Making Delectable Mushroom Biryani
- For cooking biryani, basmati rice is preferred. You can substitute jeera samba rice. Add 2 to 2.5 cups of water to 1 cup of jeera samba rice if using.
- Drain the water from the basmati rice after it has soaked for 15 minutes, and keep it separately. It is conceivable that the rice will turn mushy if it is soaked for an excessively long time.
- For 15 minutes, simmer the biryani over low heat; else, it can stick.
- To prepare biryani, I used a type of brown mushroom called wild mushrooms, but you could use button mushrooms or any other type of mushroom that is sold in supermarkets.
- Red chili powder has been added, but it’s optional, to give the biryani color.
- The biryani’s spices can be added right away or they can be lightly roasted and powdered first.
- If preferred, stir in 2 tablespoons of thick curd after the mushrooms have finished cooking.
- Instead of tomatoes, you might substitute two teaspoons of lemon juice.
Other Varieties
Thalapakatti Chicken Biriyani
Hyderabadi Egg Dum Biryani
Millet Biriyani
Chicken Biriyani
Vegetable Biriyani
Paneer Fried Rice
Egg Fried Rice
Mushroom Biryani is a delicious, quick, and simple dish to prepare. You can serve this as a flavorful lunch or dinner. It is ideal for a lunch box because it can be prepared in under 30 minutes. Mushroom biryani pairs well with onion raita, egg curry, chicken or vegetarian gravy.
- Bay leaves - 2
- Cinnamon - 1 piece
- Star Anise - 1
- Cardamom - 4
- Cloves - 5
- Ground Nutmeg - 1 pinch
- Black stone flower - 1 pinch
- Basmati rice - 1 cup - 200g
- Mushroom - 300g
- Cooking oil - 3 tsp
- Ghee - 1 tsp
- Green chilis - 3
- Mint leaves - few
- Coriander leaves - few
- Onion - 2 - 250g
- Ginger garlic paste - 1 tsp
- Tomato - 1Salt - As Required
- Turmeric - ¼ tsp
- Chili powder - ½ tsp
- Red Chilli Powder - 1 tsp
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Add 1 cup Basmati rice to a Bowl, wash once and soak for 15 minutes. After 15 minutes, strain the water and keep it separately.
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Add 3 tsp of cooking oil to a wide pan.
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Once the oil is hot, add the above-mentioned spices one by one.
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Then add two large onions sliced lengthwise.
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After the onions are slightly fried, add 1 tsp of ginger garlic paste.
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Add 1 tsp of ghee after the ginger garlic paste leaves the raw smell.
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Then add chopped 3 green chillies, some coriander and mint leaves. Saute the mint and coriander until they wilt.
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Add tomato and saute until soft.
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Add the required amount of salt, ¼ tsp turmeric powder, ½ tsp chilli powder, and 1 tsp red chilli powder. Saute in chili powder till the raw smell goes away.
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Then clean the mushroom and cut it into ¼-inch slices. Add the mushroom and saute with the spice mixture. Cover it and keep it on low flame.
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Then add 1 ¼ of water and boil it, after the water boils add basmati rice.
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Cover it and cook it on low flame for 15 minutes.
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Once done, stir gently with a spoon and the delicious mushroom biryani is ready.
Method
Step by Step Pictures
1. Add 1 cup of Basmati rice to a bowl, give it a quick rinse, and soak it for 15 minutes.
2. 15 minutes have passed; strain the water and keep it separately.
3. In a large pan, add 3 tsp of cooking oil. Add each of the mentioned spices one at a time after the oil is heated.
4. Next, add two onions that have been sliced lengthwise.
5. Add 1 teaspoon of ginger garlic paste after the onions have been lightly cooked.
6. When the ginger garlic paste’s raw aroma has subsided, add 1 tsp of ghee.
7. Then incorporate some chopped mint leaves, coriander, and three green chilis. Mint and coriander should be sautéed until they wilt.
8. Saute the tomato until it becomes tender.
9. Add the required amount of salt, ¼ tsp turmeric powder, ½ tsp chilli powder, and 1 tsp red chilli powder. Chili powder should be sautéed until the raw smell disappears.
10. After cleaning, slice the mushroom into 14-inch pieces. Sauté the mushroom with the spice mixture after adding it. Keep it covered and on a low flame.
11. After adding 1 1/4 cups of water and bringing it to a boil, add the basmati rice.
12, For 15 minutes, cook it with a cover over a low flame.
13. The wonderful mushroom biryani is now ready; simply give it a gentle toss with a spoon.
