Mushroom Biryani - Fragrant Basmati rice cooked with Indian Biryani spices & Button Mushrooms

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 When my friends visited here recentlywe had endless stories to share. Part of our conversation also involved about ournew foodie experiments. We were together in Sri Lanka and eventually we allmoved into different directions. One girl came from Australia and other from UK. Never in our dreams wethought we would have our re-union here, in the most beautifully landscaped butland locked country.

Ingredients for Mushroom Biryani

Today's recipe is what I got from thisfriend D and it was an instant hit with my resident food critic (the Tallfoodie). Button Mushrooms when stir fried along with fragrant Biryani spicescreates a meaty texture to this Biryani. Food critic felt that it tasted like Beefbiryani. Flavors were strong, with key note of Biryani spices nicely coated inBasmati rice. This Biryani is very flavorful so you just have to serve it withRaita (yoghurt based salad made with onion, green chili or carrot or cucumber,tomato) and a pickle.
I'm not a big fan of mushrooms, itsone of the vegetable I consume due to its health benefits. It has lean proteinwith zero fats, so it's one the vegetable that burns fat during digestion.(other vegetable that burns fat is celery) Mushrooms also improves ourimmunity. It is a vegetable with protein, so its good for those following low GIdiet. It's best to combine mushrooms with red or wild rice or legumes.
I add stir fried mushrooms tonoodles, soups, make a stir fry curry and this Biryani is a another way to servemushrooms. In fact this is an ideal rich meal to serve your guests who are notvery fond of eating vegetables or vegetarian meal.



Print recipe hereIngredients1 large tomato1 onion4 garlic cloves1 inch piece of ginger4 green chilies (optional)handful of coriander leaveshandful of curry leavespiece of lemon rind (optional)Salt to taste(coarsely grind above ingredient in afood processor)
4 tbsp canola oil2 tbsp biryani spice mix (I used Shan Biryani spice powder)200g Brown button mushrooms thinlysliced200g Basmati Rice
MethodHeat oil in a non-stick wok, addground wet mixture and salt. Cover the lid cook till you see reduction in sauce, itsalmost dry, and oil starts to separate. Add sliced mushrooms and biryanispices, saute till mushrooms are well coated with spices. Cook for 5 minutes onhigh heat. Stir occasionally.
Once mushrooms are cooked and startingto brown, add rice stir well with a wooden spoon till rice is coated withspices.
Pour 400ml water, cover the lid, bringto a boil. When water starts to bubble, reduce the heat to medium level, closethe lid and cook till rice is cooked and water is fully absorbed.
Turn off heat, open the lid and leaveit to dry. Serve with Raita and Indian pickle.
Note : While rice is cooking do not stirfrequently, use a wooden or plastic spoon. Otherwise rice grains may break.
and some photos taken during our local trips with friends.


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