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Mushroom Biryani #7

Hello dear readers! This is the 7th recipe of Mushroom biryani in the space. I love making rice dishes . Biryanis and pulav making are my forte. I feel I  have inherited it from my Amma as she makes the worlds best pulav. Coming back to this recipe I stumbled upon it in a food group and checked the you tube link which was provided . I prepared it the next day and  I also checked with my other biryani recipes and thought of sharing it in the space since this was slightly different from my other recipes.

Recipe credit : getcurried







Ingredients for the rice:

Basmathi rice – 2 cups

Cardamom – 5

Cinnamon – 1 ”

Cloves – 3- 4

Ghee – 2 tbsp approx

Saffron – 1 pinch soaked in milk

Water – 4 cups, use same cup which you measured the rice.

Salt – to taste

Ingredients for the curry:

Mushrooms – 300g

Green chillies – 4, chopped

Onion – 4 , chopped finely

Tomatoes – 3, chopped

Garlic paste -1 tsp

Ginger – 1 tsp , grated

Coriander leaves – handful, chopped

Mint leaves – 3 tbsp, chopped

Black cumin seeds – 1tsp

Cinnamon – 1/2 ”

Cardamom – 4

Cloves – 4

Pepper powder – 1/2 tsp, coarsely ground

Chilly powder – 1 tsp

Haldi powder – 1/4 tsp

Cream or cashewnut paste – 1/4 cup approx

Ingredients to garnish:
Brown onions-1  cup
Saffron-1 pinch,diluted in milk
Mint leaves-1/4 cup,chopped
Coriander leaves-1/4 cup,chopped
Kewra essence-1 tsp(optional)
Rose water-1 tsp(optional)
Ghee-2 tbsp

Method for the rice:

  1. Wash the rice and soak it in the water mentioned above with all the ingredients for 10 minutes.
  2. Cook it in a rice cooker or normal cooker for 1 whistle.
  3. I cooked it in a rice cooker.
  4. Once cooked,separate the grains slightly and cool it completely.
  5. Keep it ready.

Method for the curry:

  1. Don’t wash the mushrooms, just clean it with a clean damp cloth and remove the skin.
  2. Discard the brown stalk if any.
  3. Slice it into 2
  4. Heat ghee in a pan.
  5. Add whole spices.
  6. Add  onions and fry until light red in colour.
  7. Add garlic paste and ginger and fry until raw smell disappears.
  8. Add tomatoes and saute until mushy.
  9. Add chilly powder, haldi powder, coriander leaves, mint leaves and green chillies.
  10. Add mushrooms, salt to taste and close the lid.
  11. Cook it until done.
  12. Add cream or cashewnut paste and mix it well.
  13. Keep it ready.

How to proceed :

  1. Take a borosil bowl,add a layer of mushroom curry.
  2. Spread a layer of rice.
  3. Sprinkle chopped coriander leaves and mint leaves.
  4. Sprinkle saffron milk,brown onions,kewra essence,rose water.
  5. Repeat the procedure with final layer as rice.
  6. Garnish all the ingredients and lastly add 2 tbsp of ghee.
  7. Cover it with a cling film.
  8. Microwave it for 10 minutes.
  9. Serve it hot.



About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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