Skip to main content

Mushroom Biryani


Mushroom Biryani

 Mushroom biryani is a quick fix and will be loved by biryani lovers,both vegetarians and non- vegetarian.I tried this a few days back and is simple and delicious. If you like mushrooms you must try this.

Ingredients
Basmathi Rice- 2 cup
Cinnamon stick- 1 inch thick
Clove 2
Cardomon-2
Star aniseed-1
Rose water- 1 tsp(optional)
Salt to taste

For the masala
Mushroom- 10 oz
Onion- 1 finely chopped
Ginger garlic paste- 1 tsp
Green chilly paste- 1/2 tsp
Tomato- one small
Turmeric powder- 1/3 tsp
Chilly powder- 1/2 tsp
Coriander powder- 1 tsp
Fennel powder- 1/2 tsp
Pepper powder- 1/3 tsp
Garam masala- 3/4 tsp
Lemon Juice- 1 lemon

To garnish
Onion thinly sliced-1
( to fry)
Coriander leaves- a hand full
Saffron - a pinch soaked in 1/3 cup of milk
Ghee- 1 tsp
Cardamon and Cinnamon powder- 1/3 tsp each



Thinly slice one onion and fry till nice and crispy and keep aside. Fry raisins and cashew nuts and set aside.

Bring about one and half liter of water to boil and add whole spices and washed rice and salt. Cook till rice is done and strain and spread on a flat tray. Pour rose water over it and allow to cool.

Wash and wipe dry mushrooms dry and cut it into half. Marinated with chilly powder and turmeric powder for five minutes. Meanwhile heat oil in a pan and saute one chopped onion till golden brown. Add green chilly  and ginger garlic paste and saute till raw flavors disappear. Next goes in chopped tomatoes and saute till soft and cooked.Add mushrooms and stir fry in medium flame for two to three minutes. Add coriander powder, pepper powder, garam masala and fennel powder and saute till raw flavor disappears. Cover and cook for one more minute. Finally squeeze lemon juice on top.

Layer half of the mushroom masala and add half of the rice on top. Sprinkle fried onions,coriander leaves and half of the cardamon powder and cinnamon powder. Put the second layer of masala and rice and finally the rest of garnishes. Pour melted ghee on top and soaked saffron and milk. If you feel that the masala is really dry add 1/3 cup of extra milk. Cover with a tight lid on top and put some weight on top. Put flame in low and heat it for 5-6 minutes. Serve warm with papad, salad or pickle.


Try this..
Hope you will all enjoy

Comments

  1. Very nice n super tempting biriyani,yummy!!

    Erivum Puliyum

    ReplyDelete
  2. Adipoli Briyani Suja , bookmarked it

    ReplyDelete
  3. very inviting and delicious biryani !!

    Ongoing Event - CC-Chocolate Fest

    ReplyDelete
  4. Yum yum,super tempting fry,feel like having some.

    ReplyDelete
  5. Yum yum,super tempting biryani,feel like having some.

    ReplyDelete
  6. Biryani looks absolutely delicious....

    ReplyDelete
  7. very yummy looking biryani....

    ReplyDelete
  8. Very yummy and fulfilling mushroom biriyani.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  9. biryani looks absolutely delicious...

    ReplyDelete
  10. Biriyani looks delicious and flavorful

    ReplyDelete
  11. Lip smacking briyani, one of my fav menu...
    Perfectly done n nice colour!!

    ReplyDelete
  12. Yummy recipe…will try it for sure..Thanks for posting

    Aarthi
    http://yummytummy-aarthi.blogspot.com

    ReplyDelete
  13. superb.........looks delicious............

    ReplyDelete
  14. Mushroom biryani looks yummy, delicious and mouth watering. Very nice presentation.

    ReplyDelete
  15. Super flavourful and inviting briyani.

    ReplyDelete
  16. Feel like grabbing it, looks fantastic!

    ReplyDelete
  17. yummy biriyani..im a big fan of mushrooms..

    ReplyDelete
  18. Thanks all for stopping by and for the encouraging comments..
    @pancharakuttan..It is star aniseed/star anise..in Malayalam it is called thakolam and is flower shaped and we use in garam masala.

    ReplyDelete
  19. One of my friends asked me to post some mushroom recipes in my blog. As I am not confortable with mushrooms I haven't tried till now. I am totally drooling over your recipe. Bookmarking it. Going to make soon.

    ReplyDelete
    Replies
    1. Thanks Uma,glad you found this interesting,sure you will love it.

      Delete
  20. Delicious mushroom Biriyani. I love this one pot meal.

    ReplyDelete
  21. Truly tempting Biryani Dear.Healthy and delish!

    ReplyDelete
  22. Loved it..so good..looks so delicious..

    ReplyDelete
  23. Delicious meal. wonderfully done. :)

    ReplyDelete
  24. So mouthwatering and love your preparation!

    ReplyDelete
  25. Luv the presentation...Apt biryani for the season

    ReplyDelete
  26. flavourful and delicious biryani Suja..

    ReplyDelete
  27. look perfectly done dear...i love mushrooms very much...that platter is tempting me...mmm.yumm.

    ReplyDelete
  28. Mushroom biriyani superb!! Kandittu thanne kothiyakunnu..

    ReplyDelete
  29. That looks really delicious n tempting. Nice pic as well Suja.
    You have an award at my space, pls come n grab it dear..

    ReplyDelete
    Replies
    1. Thanks all for stopping by and for the sweet comments:)
      Thanks for the award Prathiba:)

      Delete
  30. looks awesome.. every rice is seperate and looks nice..!

    ReplyDelete
  31. HI Suja, i would like to know what type or utensils did u use to make this biryani becoz u have told to put weight over it. The recipe looks awesome and hope it taste good too. i taught of making this a bit time consuming but im sure it going to be good, i just want to know whether i have appropriate utensils for it. thank you

    ReplyDelete
  32. Hi Anon, Thanks for stopping by,so happy that you liked this.

    I just uploaded a pic of the utensils I use. Since I am in US I do not have the traditional utensils that we use in India:)
    But these two are really helpful..
    one is a 5 qt covered Dutch oven and the second is a 12" covered fry pan
    I actually make the masala in a wide quart pan and then layer it into the green one . I have a stainless steel lid which fits exactly on top. It can also be sealed in the edges using a dough made of maida(just like chapati dough).You can place this on a tawa and then cook to avoid direct flame.
    Another method is to do the final dum in oven.Grease an oven proof tray and place as layers cover tightly with aluminum foil. Bake in oven at 300 Degree F for around 15 minutes.
    I hope this will be helpful to you..if there is anything else pls write..do try the recipe :)

    ReplyDelete
    Replies
    1. Thank you so much Suja. I think using aluminium tray will be fine in oven, . I try making biryani but the prob is rice get over cooked. So by the time i put it oven it get more cooked. and when i try to mix the rice it breaks. any way will try in your way. Thank you once again

      Delete
    2. Thanks Jasselin,
      Cooking in oven is wonderful idea.. don't worry about the cooking of rice. Many times I have also messed up and rice gets over cooked :(

      If you are not comfortable with cooking rice and straining it,try this method..you can use the five qt cookware or even pressure cooker to cook the rice. If you are making two cups of rice add
      4 1/4 cups of water and the spice bag and cook. If you are using pressure cooker do not use whistle. Leave the nozzle open and cook in medium flame. The advantage is that you can open and see in between and I assure you get the perfect rice. Once cooked make the rice fluffy with fork and spread on a flat tray.

      Do try the recipe and enjoy with family and friends and thanks for visiting. :)

      Delete
  33. Thank you for ur advice regarding rice, i hope this will help. and def after trying i will share it with my friends. And go one posting wonderful recipes i am always visiting this site. Take care

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.




Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..



Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)


Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!

Suja

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Meat Ball Curry/Kofta Curry

Meat Ball Curry/Kofta Curry
Today's recipe is a delicious meat ball/ kofta curry which goes well with rice, pulao or naan. If you want to try something different for dinner try this kofta curry. This is a great dish to serve when you have friends over for dinner. Kofta curry is definitely worth a try-juicy and tender meat balls are cooked in a  rich tangy mildly spiced tomato based gravy enriched with aromatic spices.

The first time I tried the kofta curry was in Delhi and it was creamy  rich curry with lots of fresh cream and the meat balls were cooked over charcoal for a smoky flavor. So if you want that authentic flavor try barbecuing the meatballs before adding to the gravy. I wanted to try my own version of kofta curry and added cashew nut paste instead of cream and my family enjoyed for dinner with vegetable pulao and naan .For a richer, creamier texture you can also add cream. You can use minced mutton of beef or even try a vegetarian version of this curry with mashed pota…

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Ingredients

Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
oil 
salt to taste




Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Vazhuthananga/Brinjal Mezhukkupuratti

Vazhuthananga/Brinjal Mezhukkupuratti
Quick and easy side dish for rice. Mezhukkupuratti is a spicy stir fry with vegetables,onions and spices. It is a common side dish served with rice in Kerala. You can make mezhukkupuratti with any vegetable like plantain, yard beans, yam or any other of your choice. This vegetable dish is also served in Onam/ Vishu Sadhya.Here I have used eggplant/ Brinjal.
Ingredients Eggplant- 2 (I used the Chinese long eggplant)
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2- 3/4 tsp ( adjust accordance to spice preference)
Pepper powder-a pinch
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste



Cut egg plant into one inch thick slice or into thin long slices.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add curry leaves and the the crushed shallots and saute till the raw smell disapp…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.


Ingredients
Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil


Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Broccoli Stir fry

Broccoli Stir fry with ginger and fennel powder tastes delicious and is a good side dish for rice. It is healthy veggie with its vibrant green color and distinct flavor.This is a very simple and quick stir fry but you will love the simple aroma of ginger and fennel combined.

Ingredients
Broccoli florets- 2 cup
Onion sliced- 1
Chopped ginger- 1 tsp
Fennel powder- 1/2 tsp
Chilly powder or flakes- 1/2 tsp
Mustard seeds- 1/3 tsp
curry leaves
Oil - 2tsp
Salt  to taste




Sprinkle a few drops of water and microwave broccoli in high for two minutes till it is crisp tender.( or steam broccoli florets in  water till cooked but it should retain its color and crispness)
Heat oil in a pan and when mustard seeds splutter add ginger and curry leaves and saute for a minute till you get a nice aroma. Now add onions and saute for a minute and add chilly powder and fennel powder and a pinch of salt. Drop in the broccoli florets and toss till well coated, but not more than 30 to 40 seconds. You can also add sesame s…