Biryani is a rich, flavorful dish made with layers of rice and meat or vegetables. Basmati rice is commonly used in biryani to give the dish the right flavor and aroma. Traditionally biryani has a lot of oil and involves a lot of prep work. Therefore it is considered a special occasion food. This mushroom biryani has all the flavors and richness of biryani without excessive oil and spices. This is the easiest biryani I have ever made. The original recipe is from here and it can be made for a quick lunch or dinner. Pair this rice with raita/yogurt dip for a wholesome meal.
1 cup basmati rice
10oz bag of sliced white mushrooms
1 large onion sliced lengthwise
2 Thai green chilies slit vertically
1 teaspoon ginger garlic paste
1 large tomato chopped
1 teaspoon plain yogurt
1/2 cup chopped cilantro leaves
1/2 cup chopped mint leaves
1 tablespoon lemon juice
1 tablespoon oil
1/2 teaspoon red chili powder
2 teaspoons coriander powder
2 teaspoons store bought biryani masala ( available in Indian grocery stores, I used “Shaan” brand biryani masala)
1 one inch piece cinnamon
1. Clean and soak rice in water for 20 minutes. Drain and keep it aside.
2. Take oil in a heavy bottomed pan and when its hot, add cinnamon, cloves and cardamom and fry for 30 seconds.
3. Add onions and cook till they turn golden brown.
4. Add green chilies and ginger garlic paste and cook for 3minutes.
5. Add tomatoes, mushrooms, yogurt, red chili powder, coriander powder and biryani masala, mix well and cook for 5minutes.
6. Add cilantro and mint leaves and mix well.
7. Add rice, 2cups of water, lemon juice, salt and mix well.
8. Cook covered on stove top for 15minutes on medium flame. Uncover and check if rice is done, if not cook for another 5-10minutes. If using a pressure cooker, cook for 3 whistles. Open the cooker once the pressure is completely released and fluff the rice with a fork.