Mushrooms are rich in folic acid and its good for health when added in your regular diet either in the form of curries, gravies, soups, stir fry. Biryani is one of the all time favorite South Indian recipe prepared during most of the festive occasions or in regular cooking. Though the recipes of Pulao and biryani are similar there are only slight variations. Am not a big fan of biryani before my marriage.Not any specific reasons, just because of more added masalas and spices. But like opposite poles my hubby is fond of biryani and there I started preparing once in a while. My biryani is always mild and soft without strong flavor, which my hubby also loves so So you can adjust with extra added flavors of whole spices as per your taste.
Mushroom – 200g
Onion – 1 sliced
Tomato half chopped
Bay leaf – 1
curd – 2 tbsp
Lemon juice – 1/2 tsp
Rice – 1.5 cup
Water – 2.5 cup
Turmeric powder – 1/4 tsp
To grind as paste :
Mint leaves – a handful
Coriander leaves – 1 tbsp
Saunf /Fennel seed – 1/2 tsp
Cinnamon – 1 inch stick
Clove – 1
Ginger – 1/2 inch
Garlic – 4-5 pods
Green chilli – 1
Peppercorns – 1/2 tsp
Method of Preparation :
- Clean and dice the mushrooms into either two or four pieces.
- Heat oil : Bay leaf,onion,ground paste, tomato and fry well
- Add mushrooms,turmeric powder and let it cook soft.
- Add rice, curd, water and salt.
- Pressure cook for 2 whistles. Serve hot
Step wise pictures of preparing Mushroom Biryani :
1. Wash mushrooms and dice into four pieces
- You can use either basmati or normal cooking rice.
- Adjust chillies as per your spice requirement.
- You can also add chill powder along with turmeric powder.
- Do not add water for mushroom to get cooked as they tend to leave out water by themselves.