There would hardly be an Indian who does not like biryani. There are both vegetarian and non vegetarian biryani’s variations available to us. Biryani was introduced in India during the Mughal period and has been very popular since then. The sheer method of part preparing the rice and meat or vegetable separately and then layering and letting it cook fully enthuses the taste in the biryani which has no supplements. Biryani goes well with raita or plain curry and leaves long lasting taste even after completing the meal. Biryani is a fairly regular featur in our home however I do try and change the meat or the vegetable depending on what feels more exciting. Just the other day at the vegetable shop I found nice white mushrooms which I used to create this Mushroom Biryani. Mushrooms are rich in vitamin B and really low calorie so they don’t add up much more to the biryani like the other meats. The taste is just amazing and it looks nice too. So use the recipe to create a delicious Mushroom Biryani.
Ingredients needed for Mushroom Biryani
Rice – 2 cups
Mushroom – 250 gm
Oil – 2 tbsp
Onion – 2 ( chopped )
Tomato – 1 ( chopped )
Red chili powder – 1\2 tsp
Turmeric powder – 1\4 tsp
Salt to taste
Coriander powder – 2 tsp
How to make Mushroom Biryani
Wash and cook the rice till almost cooked.
Heat oil in a pan.
Cook the onions till browned.
Fry for a minute.
Add red chili powder, turmeric powder, salt and coriander powder.
Cook for 2-3 minutes.
Add mushrooms and cover and cook till mushrooms are done.
In another pan, put one layer of rice.
Spread the mushroom on top of rice.
Cover with the remaining rice.
Cook for 5-6 minutes till the rice is done.
Garnish with fried onions, cashews and coriander leaves.
Serve hot with mix veg raita.