| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 17g | 2g | 50g |
| sugars | fibre | protein | salt |
| 6g | 3g | 9g | 0.8g |
Why I Love Indian Mushroom Biryani
Isn’t it fascinating how a dish can transport you to completely different parts of the world? Take, for example, the Mushroom Biryani. Mingling spices, the warmth of homemade rice, and the earthy tones of mushrooms, this South Indian treasure creates a symphony of flavors that truly packs a punch. Despite my deep roots in Southern cuisine, I find myself constantly drawn to the exotic, and this Mushroom Biryani fascinates me every single time.
A Southern Twist
Truth be told, I never thought as a southern belle, I’d fall so deeply in love with a dish so remote from my native culinary culture. Yet, here we are! While the recipe holds true to its Indian roots, it sings in harmony with my love for fresh ingredients and well-balanced flavors. And although it doesn’t include my conventional staples like biscuits or fried chicken, it still reminds me of home.
Indeed, the medley of basmati rice, fresh mushrooms, chopped onions and tomatoes, ginger-garlic paste – it’s nothing short of a comfort food feast. Sprinkled with various spices and garnished with cilantro and mint, it can’t help but remind me of my grandmother’s kitchen – bustling and aromatic.
Inspiration from Afar
Traveling has always been a dear hobby of mine. As I said, it allows me to bring something new to the table (pun intended). For the Mushroom Biryani, I have to thank esteemed chef Sanjeev Kapoor . His passion for Indian cuisine and dedication to maintaining authenticity while innovating inspired me to step out of my comfort zone.
So, whether you’re a die-hard Indian food fan or a newbie to the cuisine, I cannot recommend this Mushroom Biryani recipe enough. Once you fork that first bite of spicy, umami-packed biryani onto your tongue, I promise it will be a love story written in spices and rice.
What You’ll Need
- 2 cups Basmati rice
- 400 grams fresh mushrooms
- 1 cup chopped onions
- 1 cup chopped tomatoes
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon biryani masala
- 4 cups water
- 2 tablespoons lemon juice
- 6 tablespoons cooking oil
- 1/2 cup chopped cilantro leaves
- 1/2 cup chopped mint leaves
- 2 green chilies, sliced
- 4 Cardamom pods
- 1 inch Cinnamon stick
- 4 cloves
- 2 Bay leaves
- 1/2 cup plain yogurt
- Salt, to taste
Method
Step One
Begin by rinsing the basmati rice under cold water until the water runs clear. Then, soak the rice in fresh water for 30 minutes. After soaking, drain the rice completely and set it aside.
Step Two
While the rice is soaking, heat the cooking oil in a large pan over medium heat. Add the cardamom pods, cinnamon stick, cloves, and bay leaves to the oil. Sauté these until they release their aroma.
Step Three
Add the chopped onions to the pan and sauté them until they become golden brown. Next, add the ginger-garlic paste and sauté for a few more minutes, until the raw smell vanishes.
Step Four
Add the chopped tomatoes, turmeric powder, red chili powder, and biryani masala to the pan. Cook this mixture until the tomatoes become mushy and the spices are well-blended.
Step Five
Add the sliced green chilies and fresh mushrooms to the pan. Sauté these until the mushrooms are cooked and have released their moisture. At this point, turn the heat to low and add the plain yogurt to the pan, stirring well to combine everything.
Step Six
Add the drained rice to the pan and gently mix it with the other ingredients to ensure that the rice is well-coated with the spice mixture. Then, pour in the water and lemon juice. Add salt to taste.
Step Seven
Cover the pan and cook the biryani on a low heat for 20 minutes, or until the rice is fully cooked and the flavors have melded together.
Step Eight
Just before serving, top the Mushroom Biryani with the chopped cilantro and mint leaves. Serve hot and enjoy!
