Monday, August 3, 2015

Mushroom Biryani - Kaalaan Biryani Recipe - How to make Mushroom Biryani

South Indian Style spicy Mushroom Biryani is always a winner. Mushrooms cooked with spices fills your house with wonderful aroma. And the best part is this biryani is very simple to prepare, but everyone will love it. Just keep in mind that you have to prepare this biryani with Basmati rice for the best taste. Now, here is the recipe!


Basmati Rice - 1 cup
Water - 2 cups
Cleaned button mushrooms - 3/4 cup
Onion - 1, chopped lengthwise
Tomato puree - from 2 medium sized tomatoes
Thick curd - 2 tbsp
Ginger Garlic paste - 1.5 tsp
Garam masala powder - 2 tsp
Red chilli powder - 1/2 tsp
Oil - 2 tsp
Ghee - 2 tsp
Salt as per taste

To Grind

Coriander leaves - a fistful
Mint leaves - 15 nos approximately
Green chilli - 1

To Temper 

Fennel seeds - 1/2 tsp
Cloves -2
Cardamom -1
Cinnamon - 1/4 inch piece
Bayleaf -1

  1. Wash the basmati rice well and soak it in water for around 20 minutes. 
  2. Meanwhile grind the ingredients mentioned under "To Grind" column into a smooth paste. 
  3. Wash and clean the mushrooms well and cut them into desired sizes. Do not cut them too small. 
  4. Heat oil+ghee in a pressure cooker and add the items under 'to temper' then add the chopped onions and saute until they turn transparent.  Then add the ginger garlic paste and saute for a minute.
  5. Then add the tomato puree and add red chilli powder and garam masala to it. Allow to cook until the raw smell goes off completely. 
  6. Then add the coriander-mint paste and allow this to cook for couple of mins.  Then add the mushrooms, salt and mix well. Saute until water leaves. Now add curd, mix well and add 2 cups of water. 
  7. Once the water starts boiling add the basmati rice and close the lid and cook for a whistle in high flame and simmer it for 2 mins. Allow the pressure to subside and then open the lid.
  8. Gently fluff the rice with a fork without breaking the grains. Serve hot with any raita.

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