My very first post on this blog had been of Biriyani, Mushroom Biriyani. There was just a simple reason to it – Mushroom Biriyani is one of our favorites. Though the preparation is almost the same, I should say I have come a long way in posting recipes or clicking pictures, that’s why this recipe is featuring for the second time. Choose either of the recipes – I am sure you would have a lovely Biriyani in the making. Most of our Sunday lunches consist of Biriyani – what’s not to love about this dish?! It’s flavorsome, tasty and very easy to prepare. The love with Mushroom did not happen until after I got married. One of the reasons for this was the unavailability of good quality mushrooms in our town. A couple of times I have tried those mushrooms, I couldn’t stand the smell. Only later did I realize that the fresh mushrooms hardly smell and are quite tasty too. Cleaning mushrooms can be quite a task and I usually hand it over to the husband – talk about the division of labor, while I am preparing this biriyani 😀
To prepare Mushroom Biriyani Serves – 2 Time to prepare – 45mins What I used –
Basmati Rice, 1 cup Mushrooms, 200 gms Onion, 1 large Tomato, 1 large Green Chillies, 1 or 2 Ginger Garlic Paste, 2 tsp Coriander Leaves, ½ cup Mint Leaves, ½ cup Thick Curd, 2 tbsp Red Chilli Powder, 1 tsp Kashmiri Chilli Powder, 1 tsp Garam Masala Powder, 1 tsp Turmeric Powder, ½ tsp Dried Bay Leaf, 1 Cloves, 2 Green Cardamom, 1 Cinnamon, 1” piece Oil, 1 tbsp Salt, as required Water, 2 cups
How I made –
Note –
I usually add 2 cups of water for each cup of basmati rice, while cooking it in this method. A cup of water from the soaked rice along with one more cup of water. Reduce or increase the water as per preference. The green chillies and the ginger garlic paste should cook well for the perfect taste of biriyani. Kashmiri chilli powder is optional – I add it as it gives a good color to the biriyani. Reduce the quantity of chilli powder or green chillies as per your spice preference. Letting the cooked rice rest for atleast 10mins ensures that the rice doesn’t break on mixing.
Submitting this post to The Recipe Challenge Contest Week 4 at Lin’s Recipes - Theme of the week Mushroom 🙂
title: “Mushroom Biriyani” ShowToc: true date: “2024-09-28” author: “Craig Webster”
This is my first post for this new blog and I would want to post my most favorite recipe first. Mushroom Biriyani - spicy, tasty with bits of mushrooms is the perfect way to enjoy a Sunday lunch. My love for mushrooms was discovered only after marriage. Ever since I have been trying new recipes with mushroom every now and then, this is one recipe that has never been flawed. Recipe Ingredients:
Mushrooms sliced- 1 cup Basmati rice - 1 cup Onions sliced- 2 medium sized Tomato - 4 medium sized Pudina and Coriander- 0.5 cup Ginger-Garlic Paste - 2 teaspoons Green Chili - 2 no.s Red Chili Powder - 1 teaspoon Garam Masala - 1 teaspoon Salt- as required Cloves - 3 no.s Patta - 2 no.s Elachi - 1 no. Jathi Pathri - 1 no. Annasi Poo - 1 no. Oil - 4-5 teaspoons
Procedure: Note: Always check that the salt at step 7 needs to be slightly higher. This would make it taste correct when the rice is cooked.
