Mushroom Biryani Recipe
“Meaty mushrooms + basmati rice = the ultimate vegetarian biryani you can master in 40 min! Pin this easy mushroom biryani recipe for an aromatic, one‑pot Indian dinner.”
Ingredients
- 2 cup Basmati Rice
- 250 g Fresh Mushrooms
For Marinade
- 2 tbsp Yogurt or Vegan alternatives if you want to make it vegan
- 1 tbsp salt
- 1 tsp Red Chili
- 1 tsp Garam Masala
- 1/2 cup Fried onion
- 1/2 cup Mint leaves fresh
For Biryani
- 2 tablespoon Ghee
- 3 green Cardamom
- Cinnamon half inch
- 1 tsp Cumin
- 1 Bay leaf
- 2 Mace
- 8-10 Black pepper
- 5-6 Cloves
- 1 Black cardamom
- 1 cup coconut milk
- 1 cup water
- Ghee to add over and above optional
- Fresh Coriander
Instructions
- Start by washing the rice and soak it for an hour to soften it.
- Now, prepare the mushrooms by washing the dirt, then pat dry and slice them.
- In a separate bowl, toss mushrooms with curd, salt, powdered spices, fried onions, mint leaves and mix well.
- Heat a tbsp of ghee in pressure cooker and crackle the whole spices, green chilli to release the flavor. Then, add the marinated mushrooms and let it cook for a few minutes.
- Now, add coconut milk, soaked rice, 1 cup water, then give everything a stir. Add some biryani masala, chopped coriander and seal the pressure cooker lid.
- After two whistles, let the pressure cooker cool for a few minutes, then open the lid to drizzle ghee and add more fresh coriander leaves.
- Cover with a cloth and put the pressure cooker lid on for a few minutes to retain the aroma before serving. When serving garnish with fresh mint leaves and fried onions if you want and enjoy!
Video
Nutrition
Calories: 397kcalCarbohydrates: 56gProtein: 7gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 1741mgPotassium: 346mgFiber: 2gSugar: 1gVitamin A: 267IUVitamin C: 3mgCalcium: 54mgIron: 3mg
Tried this recipe? Tag MeMention @Rekhakakkar or tag #Rekhakakkar!