Mushroom Biriyani - A vegan Indian dish

My most ardent critic i.e. my husband always told me that I have too many side dishes in my blog but no cereal. In fact in home I make Biriyanis several times but never published. Today I decided to put together this recipe for my readers. The goal is always to find something easy and healthy. Hence mushroom caught my eye.

All types of edible mushrooms contain varying degrees of protein and fiber. They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues. For a full list of benefits you can refer to https://www.goodhousekeeping.com/health/diet-nutrition/a27633487/mushroom-health-benefits/

Hence here is a recipe of Biriyani with a lot of healthy stuff but easy and tasty.

Preparation Time: - 10 min

Cooking Time: - 20~25 min

Servings: - 2~3 persons

Ingredients:

For Biriyani:

1. 1 ½ cup Basmati Rice /jeera Rice /Gobindobhog ( I used Basmati rice)
2. 2 cup Mushroom sliced
3. 1 medium Onion thinly sliced
4. 4 tbsp Curd or yogurt
5. 1 medium Tomato chopped
6. 2 tbsp Mint leaves
7. 2 tbsp Coriander leaves
8. 1 ½ tbsp. Ginger garlic paste
9. 4 tbsp vegetable oil ( I used Sunflower oil but you can use any vegetable oil)
10. 2 Green Chili slit
11. ½ tsp Red Chili powder
12. 3 cups of water
13. 2 tsp Garam Masala
14. 1 tsp Coriander Powder
15. 2 tbsp Ghee
16. Few drops of Kewra water (optional)

For Whole spices

17. 2 Bay leaves
18. 1 star Anise
19. 1 tsp Shahi Jeera or Jeera (cumin seeds)
20. 1 ½ inch stick of Cinnamon
21. 4 cloves (long)
22. 3 Green Cardamom

 Preparation:-

1. Wash the Basmati rice thoroughly and soak it in water for 20~30 min.
2. Slice the Mushroom and soak in hot water for 2~3 minutes. Drain the water with the help of strainer. Keep it aside.
3. Slice thinly the onion and chop the tomato.
4. I do not want to use ready-made ginger garlic paste. So I grind the fresh ginger and garlic to a smooth paste.
5. Heat 4 tbsp oil + 1 tbsp ghee in a Pressure cooker in high flame.
6. Turn the oven to medium flame and add the Bay leaves, jeera, cinnamon, star anise, cardamom and cloves in it. Sauté for 2 min or until spices crackle.
7. Add sliced onion and green chili. Sauté for couple of minutes till the onion turns brownish translucent.
8. Then add ginger garlic paste and cook for a minute.
9. Add chopped tomatoes and mix well. Cook till the oil gets separated from the mixture.
10. Add the soaked Basmati Rice and sauté again for few minutes.
11. Now add the Mushrooms, chili powder, coriander powder, mint ( Pudina) leaves and coriander leaves. Mix well and cook for couple of minutes again. The spice mix and mushroom should be properly mixed.
12. Pour 3 cups of water and close the lid and cook till 1 whistle. Turn off the burner now.
13. Wait till the pressure settles down and then remove the lid.
14. Gently fluff the Biriyani, add the remaining ghee and mix. Optionally sprinkle few drops of Kewra water on it.
15. Cover and leave for 3~5 min. This will produce a nice smell.

Serve hot with Raita / plain Yogurt or with your favorite curry.

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As always please feel free to comment, criticize and seek if any help is required. I am all ears.