Mushroom Biryani
This restaurant style Mushroom Biryani is a dum style veg version of Biryani. Make it at home using my recipe.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups Basmati rice
- 2 tbsp Ghee
- 3-4 Cloves
- 1 Black cardamom
- 3-4 Black pepper corn
- Salt to taste
- 1 tsp Lemon Juice
- 2 tbsp Oil
- 1 tbsp Ghee
- 2 Cloves
- 3-4 Black pepper corn
- 2 Black cardamom
- 1 inch Cinnamon stick
- 1 cup Onion (sliced)
- 3-4 Green chili (slit into half)
- 1 tsp Ginger garlic paste
- 2 tsp Coriander powder
- 1/2 tsp Red chili powder
- Salt to taste
- 1/2 tsp Turmeric powder
- 200 gms Mushroom (sliced)
- 2 tbsp Fresh coriander (chopped)
- 1/2 cup Fried Onion
- 5-6 Cashew nuts (fried)
- 1 pinch Saffron (soaked in 1 tbsp milk)
- 1 tsp Coriander leaves (chopped)
Instructions
- 1
Wash the rice and soak in water for 20 minutes.
- 2
Add ghee in a pan.
- 3
Add cloves, black cardamom and black pepper and fry for a minute.
- 4
Drain the rice and add it in the pan along with 4 cups of water, lemon juice and salt.
- 5
Cover the pan and cook the rice on low heat until it is 3/4 th done. Remove the pan from heat and keep aside.
- 6
Remove the pan from heat and keep aside.
- 7
Heat oil and ghee in a heavy bottom pan.
- 8
Add cloves, black pepper, black pepper and cinnamon stick and fry them for a few seconds.
- 9
Add onions and green chilli and fry until onions are browned.
- 10
Now add ginger garlic paste and fry for 2-3 minutes till the raw smell is gone.
- 11
Add coriander powder, red chilli powder, salt and turmeric powder and fry for 1-2 minutes.
- 12
Add a tbsp of water if required.
- 13
Now add mushrooms and cover the pan and cook till they are done.
- 14
Remove the cover and fry the mushroom till all the water has reduced.
- 15
Add fresh coriander and mix well
- 16
Transfer the partially cooked rice over the mushroom and spread evenly.
- 17
Sprinkle fried onions, cashew nuts, saffron milk and coriander on top.
- 18
Cover the lid of the pan and cook the biryani on very low heat for 30-35 minutes.
- 19
Fluff the biryani gently using a fork.
- 20
Serve hot.