Biriyani is a mixed rice dish originating among the people of south Asia. It is a mix of rice, meat and chicken and the Indian spices. It is one of the most ordered dish in online food ordering and delivery services. But, tasty Biriyani can be made for the vegetarians also. There are varieties of such Biriyani preparations. Mushroom Biriyani is one of the favored Biriyani for the vegetarians. This recipe here will help you to make a flavorful, tasty restaurant style Mushroom Biriyani at home. Let us see how to make this Biriyani. Try it in your kitchen and let us know how you enjoyed it.
Seeraga Samba Rice – 500 Gms or any good Biriyani Rice
Ingredients for Coconut Milk:
Fresh Coconut – ½ piece (cut into pieces)
Water – 2 cup
Ingredients for grinding:
Ginger – 2-inch-long piece
Garlic – 1 whole
Green Chillies – 9
Small Onion – 12
Cilantro – 2 fistful
Ingredients for Biriyani:
Ghee – 2 tbsp
Oil – 2 tbsp
Fennel Seeds (Saunf)- 1 tsp
Bay Leaf – 2
Onion – 2 (sliced)
Mint Leaves – ½ cup
Tomatoes (Blanched and peeled) – 6
Turmeric Powder – 1/8 tsp
Biriyani Masala Powder – 1 tsp
Sweet Corn Kernels – ½ cup
Fresh Vatana (Green Peas) – ½ cup
Yogurt (Curd) – ¼ cup
Mushroom – 400 Gms (washed, cleaned and cut into halves)
Lemon Juice – 1 tbsp
Mint Leaves -2tbsp
Blend the Coconut in a blender with a cup of water. Strain the liquid and collet in a vessel. Add one more cup of water to the strained Coconut, blend and strain the liquid to the vessel. Keep aside the liquid (coconut milk).
Wash 2 cups (500 Gms) of rice twice, add the Coconut milk. Let the rice soak in the Coconut milk.
Blend the blanched Tomatoes to a smooth texture and keep aside
Blend the Ginger, Garlic and Green Chillies together in the same blender. Add the small Onion and Cilantro. Blend them together to a smooth paste with required water. Keep aside this Green Paste.
Heat Oil and Ghee together in a pressure cooker vessel. Add Bay Leaves & Fennel Seeds. In a few seconds, add sliced Onion and a tsp of Salt. Sauté till the Onion turn golden brown. Add the Mint Leaves. Add the Green Masala Paste which we prepared. Add the Tomato puree which we prepared. Add Turmeric Powder. Cook for 3 to 4 minutes. Add Green Peas & Sweet Corn Kernels and mix well. Add Yogurt and mix well. Add Mush Room. Mix. Add the Rice which was soaking in the Coconut milk along with the milk. Add a cup of water and Lemon Juice. Add the Mint Leaves. Mix well. Let them come to a boil. Close with the Lid and pressure valve and pressure cook for a whistle. Now, lower the flame and simmer in low flame for 5 minutes. Switch off flame. Open the lid only after 15 minutes. The tasty delicious Mushroom Biriyani is ready. Serve hot with Raita and pickle. Enjoy.