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mushroom biryani , how to make mushroom biryani

mushroom biryani , how to make mushroom biryani

mushroom biryani , how to make mushroom biryani is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 3 Servings
Tags: Vegan
Health Score: 87 %

Ingredients:

1 cup

basmati rice
1

bay leaf
2

green cardamoms
200 g

button mushrooms
1 - 1/2 tsp

coriander powder
3/4 tsp

cumin
8

curry leaves
1 inch

dal
1/4 cup

dried coriander leaves
3/4 tsp

fennel
1/2 tsp

garam masala
2 tsp

ginger garlic paste
2 cloves

lavang
2

mace
1/4 cup

mint leaves
2 tbsp

oil
1

onion
1/4 tsp

red chili powder
1/4 tsp

red pepper powder
3 servings

salt
1

star anise
1

tomato
1/2 tsp

turmeric powder
2

water

Instructions:

  1. soak rice in enough water for 30 mins. after 30 mins drain the rice and keep aside.so when the rice is soaking, prep up the rest of the ingredients like chopping veggies etc.heat oil in a deep pan or pot. make sure that the bottom of the pan is thick, otherwise the rice can get browned or burned.when the oil becomes hot, add all the whole spices - fennel, cumin, cloves, tej patta, cinnamon, green cardamoms, star anise and mace.fry the spices till fragrant for a few seconds.then add chopped onions and saute till translucent.next add ginger-garlic paste, green chilies, half of mint+coriander leaves, tomatoes & curry leaves.stir well. saute this mixture till the tomatoes soften.then add coriander powder, turmeric powder, garam masala powder, red chili powder and black pepper powder.stir again very well so that the masalas or dry spice powders gets mixed evenly with the rest of the mixture.add sliced mushrooms. stir again.saute on a low to medium flame for 6 to 8 minutes. keep on stirring at intervals.then add water. bring the mixture to a simmer.add the rice. add rest of the mint+coriander leaves. stir.season with salt. check the taste of the stock and it should taste a bit salty.cover the pan with a lid. on a low flame cook the rice till the grains are cooked well and all the water is absorbed. in case if the rice grains are not cooked and the water has dried up, then ad about to cup water of more if required. you have to keep on checking the rice a couple of times to see if the water dries up or not. once done, allow the rice to sit for 5 minutes. then open the lid and gently fluff the rice.serve this south mushroom biryani with onion-tomato raita.

Wine Pairing :

  • gruener veltliner
  • riesling
  • sparkling rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Biryani. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes.