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–+ servings

Mushroom Biryani

Damn, Spicy! @ www.damnspicy.com
Spiced and aromatic, this Mushroom Biryani recipe features meaty mushrooms and fried onions. Absolutely packed with flavor and easy to make this delicious Indian dish is ready in under an hour and it's sure to be a success!
5 from 3 votes
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Indian
Servings 4 people as a side or 2 people as a main

Ingredients
  

  • 1 cup (200 g) basmati rice (soaked for 20 minutes in water, then drained)
  • 2 tbsp (30 ml) oil (vegetable, sunflower, canola, or coconut)
  • 1 leaf bay
  • 1 stick cinnamon
  • 1 star anise
  • 4 whole green cardamom
  • 3 whole cloves
  • 5 whole black peppercorns
  • 1 tsp cumin seeds
  • 1 medium red onion thinly sliced
  • 1 green chili sliced
  • 1 tbsp (15 ml) oil
  • 3 tbsp cilantro chopped
  • 3 tbsp mint leaves chopped
  • 2 tsp ginger garlic paste
  • 1/2 tsp garam masala
  • 1/2 tsp smoked paprika
  • Salt
  • 3 tbsp (45 g) yogurt
  • 10 oz (280 g) cremini mushrooms washed and sliced
  • 2 and 3/4 cups (430 ml) water (room temperature)
  • 1/2 tsp rose water

Instructions
 

  • Saute the spices. Add 2 tbsp of oil to a large pan over medium heat. Once the oil is hot add the bay leaf, cinnamon stick, cloves, cardamom, anise, and cumin seeds and allow them to bloom and sizzle, about 30 seconds or up to a minute. Keep an eye on the stove as to not burn the spices.
  • Saute the onions. Once the spices are sizzling, add in the sliced onions and sliced green chili and saute until the onions are soft and golden, then add the ginger garlic paste and saute until the smell starts to dissolve. Season with salt to taste.
  • Add the remaining spices: garam masala, paprika, mint, and coriander. Allow to saute and bloom for another 30 seconds or a minute.
  • Add the yogurt and stir.
  • Add the mushrooms and cook for until they start to release some of the water, about 2-3 minutes.
  • Add the rice and salt again, then pour in the water and cover the pan with a lid tightly wrapped in a clean kitchen towel. Make sure the towel doesn't fall down the pan and touches the flame if using a gas stove. Cook for 8-15 minutes or until the water is gone and the rice is fluffy. I like mine at 8 minutes.
  • Serve. Top with some rose water, toss and garnish with extra coriander and mint leaves if desired. Serve!

Notes

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