Mushroom Biryani ! Yes.. It's mushroom biryani. It is simple, tasty and one of my personal favorites. Fresh mushrooms can be added in everyday dishes. It provides an extra serving of veggies and delivers important nutrients including niacin, riboflavin, vitamin D & potassium. It reduces the risk of breast cancer, prostate cancer, diabetes and helps in weight loss. Now let's go to the recipe.....
- Basmati rice - 1&1/4 cups
- Onion (finely sliced) - 1
- Tomato (finely chopped) - 1
- Button Mushrooms - 3/4 cup
- Mini soya chunks - 1/2 cup
- Green peas - 1/4 cup
- Green chillies - 2
- Ginger garlic paste- 2tsp
- Red chilli powder- 1tsp
- Turmeric powder- 1/4tsp
- Cilantro (finely chopped) - 2-3tbsp
- Mint (finely chopped) - 4tbsp
- Fennel seeds - 1/2tsp
- Bay leaf -1
- Cloves - 2
- Cardamom - 1
- Cinnamon - 1/4 inches
- Oil - 1tsp
- Ghee - 1/2tsp
- Water - 2cups
- Salt as needed
- Soak rice in hot water for half an hour.
- Heat ghee/oil, add bay leaf, cinnamon, cardamom and fennel seeds. When it starts to splutter add sliced onion and fry till golden brown color.
- Add ginger garlic paste fry till raw smell goes. Now add chopped tomatoes and cook till its mushy.
- Now add red chilli powder, turmeric powder, salt, mint leaves and half cilantro chopped. Mix well and cook till oil separates out.
- Add mushroom, mini soya chunks and peas, saute for 2 minutes in medium flame.
- Once masala blends with mushroom nicely then add basmati rice and give a quick stir.
- Then add water and cook in medium flame for 10 minutes, then after water is absorbed by the rice. Lower the flame and cook it covered with lid for 10 minutes.
- Once done switch off the flame and leave it undisturbed for 5 minutes. Then fluff the rice with a fork carefully without breaking the rice.
- Serve it hot with onion raita and chips.
- You can add coconut milk instead of water.
- You can also add tomato puree instead of chopped tomato.
- You can skip soya chunks and peas.