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.