Mushroom Biryani | Kalan Biryani recipe
Learn how to make quick one pot mushroom biryani.
Servings 0
Ingredients
- Basmati rice 2 cups
- Onion 2 medium
- Tomato 2 medium
- Green chillies 2 slit
- Ginger garlic paste 1 tbsp
- Curd 3 tbsp
- Lemon juice 1 tbsp
- Red chilli powder 2 tsp
- Turmeric powder ½ tsp
- Coriander powder 1 tsp
- Garam masala 2 tsp
- Oil 2 tbsp
- Ghee 1 tbsp
- Water 4 cups
To Temper
- Cloves 2
- Star anise 1
- Bay leaf 1
- Cardomom 2
- Cinnamon small
Instructions
- Soak basmati rice for half an hour to one hour. Wash and keep it ready.
- Slice the onions, green chillies and tomatoes.
- Cut, clean and wash the mushrooms.
- Heat oil and ghee in a pan or cooker and add the ingredients under temper.
- Then add onions and slit green chillies.
- Saute for 1-2 mins and add ginger garlic paste.
- Saute nicely till raw smell goes and add tomatoes and saute till it is mushy.
- Add the cleaned mushrooms and saute for one minute.
- Then add all spice powders, salt, and curd.
- Mix nicely and allow it to boil and add the lime juice.
- Now add 4 cups of water in 1:2 ratio. If there is water already from mushrooms and curd, reduce the water to 3 ½ cup and allow it to boil.
- when it boils add the rice, mix and check the seasoning.
- Allow it to cook for 5 minutes in medium flame.
- Then close the lid and allow it to cook for 15 minutes in low flame. If you are using cooker close the lid without whistle.
- Mushroom Biryani is ready
Notes
You can add coriander and mint leaves while sauteing for extra flavor and taste.
Usually I add water in 1:1.5 ratio for pressure cooking and 1:2 ratio when cooking without whistle.