MUSHROOM BIRYANI

Written by Maya Shetty in FOOD, MUSHROOM, VEGETABLES, VEGETARIAN DISHES, VEGETARIAN RICE/PULAO/PILAF

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Mushroom Biryani:

An aromatic and flavorful rice prepared with mushrooms and spices, makes for a quick & easy, yet delicious weekend lunch.

Table of Contents

MUSHROOM BIRYANI

Recipe by Maya Shetty

Course: FOOD, MUSHROOM, VEGETABLES, VEGETARIAN DISHES, VEGETARIAN RICE/PULAO/PILAF

0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Total time

minutes

Ingredients

Grind to a fine paste:-
1/2 cup 1/2 Mint leaves
1/2 cup 1/2 Cilantro/Coriander leaves
4 4 Green chillies
1 tbsp 1 Ginger garlic paste
1 tsp 1 Coriander powder
1 tsp 1 Chilli powder
Other ingredients:-
2 2 Big Onions
2 2 Tomatoes
5 5 Cardamom
1 1 ″ Cinnamon
1 tsp 1 Fennel seeds
2 2 Bay leaves
3 tbsp 3 Ghee
2 tbsp 2 Oil
2 1/2 cups 2 1/2 Basmati Rice
2 cups 2 Mushroom

Directions

Heat oil & ghee together in a thick bottomed vessel.When the oil is hot add cinnamon,cloves,cardamom,fennel seeds & bayleaves.
When they start to splutter, add the finely chopped onions ,saute till light brown, then add the finely ground paste & stir it till the raw smell disappears.
Now add the cut tomatoes, saute them for a few minutes till the tomatoes turn soft.
To this add the cleanly washed & drained rice & stir it for a few minutes after adding salt to taste.
To the above add the cut mushroom pieces & stir them all together & close the pressure cooker with lid.
Wait for 3-4 whistles when the aroma fills the air.
Serve it hot, with raitha.