Mar 012016
 

MushroomBiryani_Featured1

I think someday my tastebuds will get salvation after constantly feeding them with different mushroom recipes. I hope that never happens in this lifetime. I get swayed when I see any new recipe with Mushrooms. Well I needn’t explain this again and again. If you follow my blog, you must have already known by now. I saw this amazing recipe on Beulah’s blog Full Scoops and I was infatuated. I tried and it turned out it was love at first bite.

MushroomBiryani_Featured2

Mushroom and rice married so well in the harmony of spices that the flavour was to die for. Who knew Mushroom rice could taste so well. It was a one pot recipe and I made a few changes to the original recipe by omitting the tomatoes and adding mint leaves directly. It was the best next rice recipe I have tried after Mint Rice. If you are looking for a quick fancy recipe for some guests , you have reached the right page. Don’t think twice just go for it 🙂

Directions:
1. Wash and soak rice for half an hour. I have used non basmati long grain rice. You can use any non sticky rice.

DSC02659

2. Wash and slice button mushrooms and keep aside. Also slice onions in length and finely chop some green chillies.


DSC02658


DSC02660


3. In a pressure pan add some ghee or clarified butter, bay leaf and cinnamon stick.


DSC02661


DSC02662


DSC02663


4. Also add green cardamom, cloves and star anise.


DSC02664


DSC02665


DSC02666


5. Saute sliced onions and green chillies in ghee. Also add ginger garlic paste and saute till the raw smell of ginger garlic fades away.


DSC02667


DSC02668


6. Also add to the pressure pan mint leaves, garam masala and ground cumin powder.


DSC02669


DSC02670


DSC02671


7. Add Salt and coconut milk to the pan and mix well.


DSC02674


DSC02675


8. Add soaked rice and water. Mix well.


DSC02676


DSC02677


9. Top it with freshly chopped coriander leaves. Close the lid and let it cook for 10 minutes or three to four whistles or till fully cooked. Dont open the lid immediately, let them cook in the pressure.

DSC02678
10. Fluff up with a fork and serve hot with Raita: Potato and Pomegranate Yogurt side dish.

Other Rice Biryanis and Pulao you can try are: Kathal Ki BiryaniPudina Pulao, Curd Rice.

You can try other Mushroom Recipes on The Secret Ingredient: Kadhai MushroomMalai Bell Pepper MushroomMushroom Do PyaazaChili MushroomGinger-Sesame Chicken with Bok Choy and Mushrooms Mushroom RisottoItalian Frittata with Mushrooms and SpinachMushroom MatarStuffed Mushroom Cheesy Crack BreadStuffed Mushroom and Spinach Braided Bread

MushroomBiryani_Featured3[whohit]MushroomBiryani[/whohit]

Mushroom Biryani | Quick Mushroom Pulao | Mushroom Rice Pilaf
Serves 4
Delicious and Quick Mushroom Biryani with hint of Coconut. Its a one pot recipe to please your taste buds.
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 200gms Button Mushrooms -
  2. 2 cups Any Long Grain Rice
  3. 3.5 cups Water
  4. 2 medium Onions
  5. 1 tbsp Ginger Garlic Paste
  6. Mint leaves - a handful
  7. 2 Green chillies
  8. 1/2 tsp Cumin powder
  9. 1/2 tsp Garam masala
  10. 1/2 cup Coconut milk
  11. Coriander leaves, few chopped
  12. 2 tbsp Ghee or Clarified Butter -
  13. 1 inch stick Cinnamon
  14. 4 Cloves
  15. 1 Bay leaf
  16. 2 Green Cardamom
  17. 1 Star anise
Instructions
  1. Wash and soak rice for half an hour. I have used non basmati long grain rice. You can use any non sticky rice.
  2. Wash and slice button mushrooms and keep aside. Also slice onions in length and finely chop some green chillies.
  3. In a pressure pan add some ghee or clarified butter, bay leaf and cinnamon stick.
  4. Also add green cardamom, cloves and star anise.
  5. Saute sliced onions and green chillies in ghee. Also add ginger garlic paste and saute till the raw smell of ginger garlic fades away.
  6. Also add to the pressure pan mint leaves, garam masala and ground cumin powder.
  7. Add Salt and coconut milk to the pan and mix well.
  8. Add soaked rice and water. Mix well.
  9. Top it with freshly chopped coriander leaves. Close the lid and let it cook for 10 minutes or three to four whistles or till fully cooked. Dont open the lid immediately, let them cook in the pressure.
  10. Fluff up with a fork and serve hot with Raita: Potato and Pomegranate Yogurt side dish.
Adapted from Full Scoops
Adapted from Full Scoops
The Secret Ingredient http://www.thesecretingredient.in/
Related Posts Plugin for WordPress, Blogger...

Comments

  1. Beulah Arun says:

    Looks so delicious Anshu! And I love the presentation. I am addicted to mushrooms!! I make mushroom biryani and mushroom pulao too! Now a days I have started making mushroom biryani with millets too! I just can't have enough of it! Thank you so much for the link back, appreciate it!

  2. Thankyou for acknowledging this Beulah 🙂 I know what you are saying.. I am also crazy about mushrooms.. I can eat mushrooms 365 days a year all three meals 🙂 wow I wud love to try your mushroom millet biryani .. lemme know when you post it on your blog. 🙂

  3. Beulah Arun says:

    The Secret Ingredient Millet mushroom biryani is already there in the blog 🙂