Easy Mushroom Biryani

Mushroom Biriyani

Easy Mushroom Biryani

1 cup basmati rice
2 cardamoms
2 cloves
2 pieces cinnamon
1 bay leaf
½ tsp shahjeera

For masala:
250 gms button mushroom
2 onions sliced
2 tbsp ginger garlic paste
2 green chilis
½ tsp chili powder
¼ tsp turmeric powder
½ tsp garam masala
Few curry leaves
4 tbsp coriander leaves chopped
2 tbsp mint leaves chopped
4 tbsp yogurt
Salt to taste
3-4 tbsp fried onions and cashewnuts for garnish

Wash mushrooms and cut into 4.
Heat oil in a pan and add sliced onions, green chilis and curry leaves and saute till onions are almost brown.
Add ginger garlic paste and stir till raw smell goes.
Add chili powder, turmeric powder and garam masala and mix well.
Add mushroom and yogurt and stir. Cook covered for few minutes.
Add coriander and mint leaves and mix well.
Cook till water evaporates and gravy is thick.
Meanwhile, wash rice and boil 1 ½ cups of water.
In a tight lid fitting pan add 2 tbsp oil.
Add whole spices and stir for few seconds.
Add rice and hot water.
Add little salt.
When the water boils, lower the flame just so the water simmers.
Cook covered for 10 mins.
Open after 10 mins and fluff the rice with a spoon and take off fire. Keep covered for some time.
Take a serving bowl and alternate rice, mushroom masala and fried onions.
Garnish with fried onions, cashewnuts and coriander leaves.
Serve with yogurt raita.


Quick Vegetable Biryani

Vegetable Biriyani 1

As usual, most of my recipes are quick n’ easy. This biryani does not require elaborate preparation. Served with raita, this is a complete meal.

Quick Vegetable Biryani

1 cup basmati rice
1 cup vegetables (carrot, beans, potato, cauliflower) (I used 1 cup frozen vegetable mix)
2 cups water
1 large onion chopped
1 tbsp ginger/garlic paste
3 nos cloves, cardamom, cinnamon, mace each
¼ tsp turmeric powder
½ tsp chili powder
1 tsp coriander powder
1/2 tsp jeera or shahjeera
½ cup yoghurt
Handful of coriander leaves chopped
Few springs of mint leaves chopped
Fried onions to garnish (optional)

Heat oil and add cloves, cardamom, cinnamon, jeera and mace.
Add chopped onion and saute till translucent.
Add ginger/garlic paste and saute till raw smell goes.
Add chili powder, turmeric and coriander powders. Stir well.
Now add coriander leaves and mint leaves.( I used 1 tsp dry mint). Stir for few minutes.
Add the vegetables and yoghurt and stir.
Add rice and water, adjust salt. Close the lid and cook on low flame for 10 minutes.
After 10 minutes, stir and check if there is any water remaining and cook for 3 minutes more if required.
Serve with raita.

Vegetable Biriyani