Mushroom Biryani

Description

An easy and simple, yet popular dum biriyani recipe with the goodness of mushroom slices in it. It is a popular South Indian variant of dum biriyani. This can be a perfect lunch box or weekend meal and tastes good when served with a refreshing raita.

Ingredients

2 tbsp ghee
2 tbsp oil
1 tsp cumin
1 bay leaf
1 star ainse
½ tsp pepper
4 pods cardamom
1 onion, sliced
2 chilli, slit
4 clove garlic, crushed
1 tsp ginger paste1 tsp ginger paste
200 grams mushroom, chopped
1 tomato, chopped
3 tbsp peas
4 tbsp mint, chopped
4 tbsp coriander, chopped
½ tsp turmeric
½ tsp chilli powder
2 tsp biryani masala
¾ tbsp salt
¼ cup curd
2 cup basmati rice, soaked 30 minutes
2 tbsp fried onion
4 cup water, hot
2 tsp lemon juice

Steps

Firstly, in a large kadai heat 2 tbsp ghee, 2 tbsp oil and saute spices. ( I have added 1 tsp cumin, 1 bay leaf, 1 star anise, 1 javetri, ½ tsp pepper and 4 pods cardamom)
Add 1 onion, 2 chilli, 4 clove garlic, 1 tsp ginger paste and saute until the onions turn golden brown.
Further, add 200 grams of mushroom and saute until the mushrooms shrink slightly.
Also add 1 tomato, 3 tbsp peas and saute well
Now add 2 tbsp mint, 2 tbsp coriander and saute until it turns aromatic.
Keeping the flame on low add ½ tsp turmeric, ½ tsp chilli powder, 2 tsp biryani masala and ¾ tbsp salt. Saute until the spices turn aromatic.
Furthermore, add ¼ cup curd and saute on low flame until the oil separates.
Once the oil separates, spread the masala uniformly over the kadai.
Top with soaked 2 cup basmati rice and spread uniformly.
Further top with 2 tbsp fried onion, 2 tbsp mint, 2 tbsp coriander, 2 tbsp kesar milk, 1 tsp biryani masala.
Pour in 4 cup of hot water from the sides without disturbing the layers.
Pour in 1 tsp ghee, 2 tsp lemon juice and bring the water to a boil. Once the water comes to a boil, cover and simmer for 20 minutes or until the rice is cooked well.
Finally, enjoy the Mushroom Biryani Recipe with raita.

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