| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 10g | 2g | 56g |
| sugars | fibre | protein | salt |
| 6g | 4g | 10g | 0.8g |
Why I Love Indian Mushroom Biryani Salad
If there’s one thing that truly excited me about my culinary exploration, it’s the merging of cultures – the celebration of diverse flavors and ingredients in a single pot that tells a story. This recipe for Mushroom Biryani Salad is a perfect example of such a stunning confluence of flavors, borrowing from Indian cuisine with a personal touch.
A Surreal Fusion of Flavor
The Mushroom Biryani Salad is a beautiful amalgamation of East meets West, a nod to my Creole roots and French elegance, incorporating spices and techniques from different parts of the globe. The ingredients list might seem overwhelming, but trust me, the end result is nothing short of mouth-watering.
Why This Recipe Speaks To Me
Each ingredient, from the aromatic basmati rice, savory mushrooms, the blend of spices such as biryani masala, turmeric, red chili powder, and the refreshing cilantro and mint, to the rich yogurt and fried onion – all contribute to the depth of flavors of this dish.
The use of traditional Indian spices was inspired by the legendary chef Sanjeev Kapoor, known for his homely and delicious Indian recipes. Though not directly inspired, his love for spices reflected in his dishes encouraged me to rope in the authentic flavors of India for this recipe.
What Sets This Recipe Apart
Apart from its exotic allure, I love the versatility of this dish. You can opt to sprinkle your salad with raisins for an additional burst of sweetness, or with cashews for a bit of crunch. The inclusion of optional vegetables also provides a delightful opportunity to customize your meal according to your preference.
While the recipe may not be for the faint-hearted, every minute spent in its preparation transforms into an adventure for your taste buds. Happy cooking!
Recipe and photos here.
What You’ll Need
- 2 cups Basmati Rice
- 4 cups Water
- 2 tablespoons Olive Oil
- 1 cup chopped Onion
- 2 tablespoons minced Garlic
- 1 tablespoon minced Ginger
- 1 pound fresh Mushrooms, sliced
- 2 tablespoons Biryani Masala
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 2 teaspoons Salt, as per taste
- 1 cup chopped fresh Cilantro
- 1 cup chopped fresh Mint
- 1/2 cup Yogurt
- 1/2 cup Fried Onion
- 1 cup mixed Vegetables (like bell peppers, carrots, peas) – optional
- 1 tablespoon Lemon juice
- 2 tablespoons Raisins
- 2 tablespoons Cashews
- 5-6 Bay leaves
- 4-5 Cloves
- 4-5 Cardamom Pods
- 2 Cinnamon Sticks
Method
Step One
Start by washing the 2 cups of Basmati rice till the water runs clear. Place it in a large bowl and soak it with 4 cups water for 30 minutes.
Step Two
While the rice is soaking, heat 2 tablespoons of olive oil in a large pan. Add in 1 cup chopped onion, 2 tablespoons minced garlic, 1 tablespoon minced ginger and sauté until they start turning golden.
Step Three
Add in the, 1 pound of fresh sliced mushrooms to the pan and sauté until they are cooked and begin to brown. To this, add 2 tablespoons Biryani Masala, 1 teaspoon turmeric powder, 1 teaspoon red chili powder and 2 teaspoons of salt (as per your taste). Stir well to ensure the mushrooms are fully coated in the spices.
Step Four
Drain the soaked rice and add it to the pan with the mushroom mix. Add 4 cups of water along with 5-6 bay leaves, 4-5 cloves, 4-5 cardamom pods, and 2 cinnamon sticks. Cover the pan and bring the water to a boil. Let it cook on low heat until the rice is cooked and all the water has been absorbed.
Step Five
Then add 1 cup of chopped fresh cilantro, 1 cup of chopped fresh mint, 1 cup of optional mixed vegetables (like bell peppers, carrots, peas), 1/2 cup of yogurt, and 1/2 cup of fried onion to the cooked rice. Mix gently, making sure not to break any of the rice grains.
Step Six
To serve, sprinkle the Biryani with 2 tablespoons of raisins, 2 tablespoons of cashews and drizzle 1 tablespoon of lemon juice for added flavor. Mix lightly and serve the Mushroom Biryani Salad hot.
