Mushroom Biryani Recipe

Though we’re well advanced in the name of science, traditions are always respected in our society. That’s why we always look for alternatives when we’re to pass through our traditional Tamil Calendar Months dedicated to deities, which prohibits the meat intake. We have a bypass to treat our cravings and to feed our tongues with the flavor of biryani but with the vegetable blend, the Mushroom Biryani, which is an even match in taste and texture to our regular non-vegetarian Biryanis. And for today, the Mushroom Biryani plays the lead role in our Hotspot Kitchen and is ready to win over your hearts with its yummy flavor in traditional touch.

CategoryBiriyani Recipes, Veg RecipesDifficultyIntermediate

Welcome to the world of Hotspot Kitchen to enjoy and relish the authentic and traditional Mughal Cuisine, with Mushroom Biryani, today’s special recipe.

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

Now, we will have a look at the necessary ingredients for Mushroom Biryani.
 400 g Button Mushroom (Sliced)
 3 cups Seeraga Samba Rice
 3 qts Medium Size Onion (Chopped)
 3 qts Medium Size Tomato (Chopped)
 Coriander Leaves (Diced)
 Mint Leaves (Diced)
 2 qts Green Chillies
 1 tsp Ginger-Garlic Paste
 50 g Curd
 1 tsp Kashmiri Chilli Powder
 ½ tsp Garam Masala
 1 tsp Coriander Powder
 1 tsp Sundrop Oil
 1 tsp Ghee
 1 qt Bay Leaf
 1 tsp Fennel Seed
 4 qts Cardamom
 1 qt Star Anise
 1 pinch Stone Flower
 2 qts Cinnamon
 4 qts Cloves
 Salt for taste

Method of Preparation:
Now we get in with the preparation of Mushroom Biryani.
1

As a first step in Mushroom Biryani Preparation, prepare all the necessary ingredients as above and enter into the process of preparation.

2

To a pan add the Sundrop oil; to the hot oil, add the bay leaf, fennel seed, cardamom, star anise, stone flower, cinnamon, cloves. Sauté them until fennel seed splutters; add the chopped onion and Sauté it until the onion is brownish in colour.

3

Add the Kashmiri Red Chilli Powder, Coriander Powder, and Garam Masala and stir.

4

Add the diced coriander and mint leaves and stir. Add the ginger-garlic paste, curd and stir. When you feel the flavour of ginger-garlic, add the chopped tomatoes.

5

When you find the gravy texture, add the sliced button mushrooms; lid the pan and let it cook for 5 minutes.

6

You should follow the 1:1 ½ rice-water mixture for Mushroom Biryani.

7

Add salt for taste. When the ingredients boil, add the pre-soaked (20 minutes) seeraga samba rice; stir well and lid the pan.

8

Check the Mushroom Biryani few minutes later. When the Mushroom Biryani is fully cooked, put the stove on low flame and dum cook the Mushroom Biryani with pan closed.

9

Five minutes later, open the lid and add a teaspoon of ghee for a nice flavour. Again, dum cook for 5 minutes.

10

When dum cooking is done, garnish the Mushroom Biryani with coriander leaves and change it to the serving bowl.

11

The superb tempting Mushroom Biryani is ready to embellish your plates.

12

For better results always try to use the fresh vegetables.

Ingredients

Now, we will have a look at the necessary ingredients for Mushroom Biryani.
 400 g Button Mushroom (Sliced)
 3 cups Seeraga Samba Rice
 3 qts Medium Size Onion (Chopped)
 3 qts Medium Size Tomato (Chopped)
 Coriander Leaves (Diced)
 Mint Leaves (Diced)
 2 qts Green Chillies
 1 tsp Ginger-Garlic Paste
 50 g Curd
 1 tsp Kashmiri Chilli Powder
 ½ tsp Garam Masala
 1 tsp Coriander Powder
 1 tsp Sundrop Oil
 1 tsp Ghee
 1 qt Bay Leaf
 1 tsp Fennel Seed
 4 qts Cardamom
 1 qt Star Anise
 1 pinch Stone Flower
 2 qts Cinnamon
 4 qts Cloves
 Salt for taste

Directions

Method of Preparation:
Now we get in with the preparation of Mushroom Biryani.
1

As a first step in Mushroom Biryani Preparation, prepare all the necessary ingredients as above and enter into the process of preparation.

2

To a pan add the Sundrop oil; to the hot oil, add the bay leaf, fennel seed, cardamom, star anise, stone flower, cinnamon, cloves. Sauté them until fennel seed splutters; add the chopped onion and Sauté it until the onion is brownish in colour.

3

Add the Kashmiri Red Chilli Powder, Coriander Powder, and Garam Masala and stir.

4

Add the diced coriander and mint leaves and stir. Add the ginger-garlic paste, curd and stir. When you feel the flavour of ginger-garlic, add the chopped tomatoes.

5

When you find the gravy texture, add the sliced button mushrooms; lid the pan and let it cook for 5 minutes.

6

You should follow the 1:1 ½ rice-water mixture for Mushroom Biryani.

7

Add salt for taste. When the ingredients boil, add the pre-soaked (20 minutes) seeraga samba rice; stir well and lid the pan.

8

Check the Mushroom Biryani few minutes later. When the Mushroom Biryani is fully cooked, put the stove on low flame and dum cook the Mushroom Biryani with pan closed.

9

Five minutes later, open the lid and add a teaspoon of ghee for a nice flavour. Again, dum cook for 5 minutes.

10

When dum cooking is done, garnish the Mushroom Biryani with coriander leaves and change it to the serving bowl.

11

The superb tempting Mushroom Biryani is ready to embellish your plates.

12

For better results always try to use the fresh vegetables.

Mushroom Biryani Recipe