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 ½ cup Basmati Rice /jeera Rice /Gobindobhog ( I used Basmati rice)
- 2 cup Mushroom sliced
- 1 medium Onion thinly sliced
- 4 tbsp Curd or yogurt
- 1 medium Tomato chopped
- 2 tbsp Mint leaves
- 2 tbsp Coriander leaves
- 1 ½ tbsp. Ginger garlic paste
- 4 tbsp vegetable oil ( I used Sunflower oil but you can use any vegetable oil)
- 2 Green Chili slit
- ½ tsp Red Chili powder
- 3 cups of water
- 2 tsp Garam Masala
- 1 tsp Coriander Powder
- 2 tbsp Ghee
- Few drops of Kewra water (optional)
For Whole spices
- 2 Bay leaves
- 1 star Anise
- 1 tsp Shahi Jeera or Jeera (cumin seeds)
- 1 ½ inch stick of Cinnamon
- 4 cloves (long)
- 3 Green Cardamom
Preparation:-
- Wash the Basmati rice thoroughly and soak it in water for 20~30 min.
- Slice the Mushroom and soak in hot water for 2~3 minutes. Drain the water with the help of strainer. Keep it aside.
- Slice thinly the onion and chop the tomato.
- I do not want to use ready-made ginger garlic paste. So I grind the fresh ginger and garlic to a smooth paste.
- Heat 4 tbsp oil + 1 tbsp ghee in a Pressure cooker in high flame.
- 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.
- Add sliced onion and green chili. Sauté for couple of minutes till the onion turns brownish translucent.
- Then add ginger garlic paste and cook for a minute.
- Add chopped tomatoes and mix well. Cook till the oil gets separated from the mixture.
- Add the soaked Basmati Rice and sauté again for few minutes.
- 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.
- Pour 3 cups of water and close the lid and cook till 1 whistle. Turn off the burner now.
- Wait till the pressure settles down and then remove the lid.
- Gently fluff the Biriyani, add the remaining ghee and mix. Optionally sprinkle few drops of Kewra water on it.
- 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.
