Mushroom Biryani

Mushroom Biryani 

Sinu, a friend of mine invited me to her house to have lunch. She prepared Mushroom Biryani. That was the best Mushroom Biryani I have ever had. It was very tasty and flavorful. The flavour of the mushroom was prominent there. I asked her for the recipe of this special Biryani. She obliged me by giving this recipe. Also told me that this recipe is her family recipe. She learnt this recipe from her mother. I was happy to get some one's family recipe.

There are different types of mushrooms. But all are not edible. All the mushrooms, mostly button mushroom, sold in the supermarket are commercially grown in mushroom farms. Mushroom is used commonly in many cuisine like Chinese, Korean, European and Japanese. It is known as the meat of the Vegetable world. Nowadays use of mushrooms become very famous in Indian cuisine too. People are making mushrooms in Indian version. Mushroom Biryani is one among them. Here is my learnt version of mushrooms Biryani.

For mushroom masala

Mushroom - 400gms

Onion - 1/2 kg

Garlic - 7 to 8 cloves

Tomatoes - 2big

Salt to taste

Curd - 1cup

Haldi- 1/2tsp

Red chilli powder - 1/2 tsp

Kitchen king masala - 1/2tsp

Garam masala - 1/2tsp

Oil - 1tsp + 3tbsp

Chopped mint leaves- 2 tbsp

Chopped coriander leaves - 2tbsp

Sugar - 1/4tsp

Clove - 3

Green cardamom - 2

Cinnamon - 1inch

Papper corn- 5 to 7

Zeera- 1/2 tsp

Saha zeera- 1/2 tsp

Mace- 1pinch

Green chilli - 2

For rice

Rice - 3cups

Water- 6cups

Salt to taste

Chopped mint leaves - 1tbsp

Chopped coriander leaves - 1tbsp

Ghee- 1tbsp

Clove - 2

Green cardamom - 2

Cinnamon - 1/2 inch

Zeera- 1//2 tsp

Sahi zeera- 1/2 tsp

For Assembling

Ghee- 2tbsp

Green chilli,- 2

Mint leaves - 3tbsp

Coriander leaves - 3tbsp

Rice

Heat ghee in a heavy button pan and add whole spices and allow releasing their flavour. Add cleaned rice and fry up to water dries up. Then add 6cups of water and salt to taste to it. Cook the rice till done.

Mushroom Masala

Peel and clean mushrooms properly. Cut them in big pieces and keep aside. Heat oil (1tsp) in a pan, add mushrooms and fry upto golden brown and keep aside.

Peel and clean the onion, slice them properly. Heat 11/2 tbsp of ghee in a pan and add sliced onion and fry it up to brown and keep aside.

Clean and chop tomatoes and peel garlic. In a grinder jar add tomatoes and garlic and make a smooth paste.

Heat 3tbsp of oil in a kadai, add the rest of the whole spices and allow them to release their flavour. Add above paste and saute up to the oil separates from the masala. Now add dry spices, salt and sugar to the masala. Beat the curd without lumps. Add curd to the masala and saute in high flame and mix properly. Then lower the flame and cook up to the oil separates from the masala. Then add fried mushrooms and half of the fried onion and saute again. Add chopped mint leaves and coriander leaves and saute again for 5mins. Switch off the gas and Keep aside.

Assembling

Heat ghee (1tbsp) in a kadai. Spread some mushrooms, masala, green chilli, mint leaves, coriander leaves and some rice like layers. Repeat the layers again. Add 1tbsp of ghee on the above the layers and put in low flame for 5 to 6 mins.

Serve hot with any choice of raita.

Heat ghee (1tbsp) in a kadai. Spread some mushrooms, masala, green chilli, mint leaves, coriander leaves and some rice like layers. Repeat the layers again. Add 1tbsp of ghee on the above the layers and put in low flame for 5 to 6 mins.

Serve hot with any choice of raita.