Mushroom Biryani

Mushroom Biryani -  Apart from the soup I make biryani very often with mushrooms. In fact, my kids prefer mushroom biryani over veg biryani or biryani made with legumes(I'm a vegetarian so no other option). Right, This mushroom biryani recipe doesn't require any fancy ingredients and is a one-pot recipe. Yes, I use a 3l pressure cooker to make this biryani. I make mushroom varuval but not very often. Actually, there are 3 ways of making this biryani, one is simply one pot biryani which consumes less time and can be made in a jiffy. The second one makes use of ground masala and the third one is the same as the first one but makes use of dum cooking. Ok to the recipe now,

What is required:

Basmati Rice: I'm using feast rozzana from India gate. Seeraga  Samba rice is the first best option.

Veggies:

Bellary onions are used. An equal amount of shallots can be used.

Bangalore tomatoes are used. Country variety is the first best option.

Button mushrooms, mint, coriander leaves are used.

Souring agents: Curd, lemon juice are used.

Spices: Cinnamon, cloves, Marathi moggu, cardamom, shah jeera, green chilies, ginger, garlic, bay leaves are used. 

Spice powders: Turmeric powder, salt, Pepper powder, Homemade Biryani masala, and Red chili powder are used.

Method:

Soak rice for at least 30 minutes.

Temper ghee + oil with spices and herbs.

Grind ginger, garlic, and green chillies.

Saute veggies with spice powders.

Pressure cook rice with souring agents and water added. 

Sprinkle fried onions.

Serve with raita.

Accompaniments: Serve with cucumber, onion, or mixed veg raita and chips.

Substitutions:

Biryani masala can be replaced with Garam masala.

Vegan:

Use coconut curd or soya curd in the place of diary curd.

Use only oil for cooking.

How to make fried onions:

Ingredients:

Onion - 1 (big).

Oil - a generous amount.

Salt - 2 pinches.

Procedure:

Chop an onion length-wise. Heat a generous amount of oil in a Kadai, add chopped onions and saute on medium heat till brown. Add little salt while sauteing to speed up the process.

Equipment required: 3l pressure cooker/pan, blender.

Recipe:

Mushroom biryani

Time taken:45 minutes.

No.of servings: 4

1 cup = 200ml

Ingredients with measurements:

Basmati Rice - 1 cup

Water - 2 cups

Grind :

Green chillies - 3

Ginger - 1/2"

Garlic - 5 cloves

Veggies:

Onion - 2(medium)

Tomato - 1(big) or  2 (medium)

Mushroom - 1 packet

Pudina/mint - 1 handful

Coriander leaves - 1handful

Curd - 1/4 cup

Lemon juice - from 1 half

Spice powders:

Turmeric powder - 1/2 tsp

Red chilli powder - 1/2 tsp

Black pepper powder - 1/2 tsp

Biryani masala - 1tsp

Tempering:

Oil + Ghee - 1 small ladleful.

Cinnamon - 1"

Cloves - 3

Cardamom - 3

Bay leaf - 1

Garnish:

Fried Onions - 1 cup

Mint and coriander - a little

Directions:

1. Soak rice in water for 30 minutes.

2. Heat oil + ghee in a cooker /pan, add the ingredients given under 'Tempering'.

3. Add chopped onion, ginger-garlic paste.

4. Add tomato, spice powders.

5. Saute till oil is released or specks of oil are seen.

6. Add mushroom. 

7. Add curd.

8. Add rice with water.

9. Add lemon juice.

10. Pressure cook for 2 whistles. Release the pressure manually.

11. Fluff up the rice with the help of a fork or back of a spoon, sprinkle fried onions, mint, and coriander.

12. Serve with raita.