Kongunaadu Mushroom Biriyani
| Submitted by: Tamilarasan Thangavel, MPS in Data Science & Applications |
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Biriyani is so flavourful that it resonates perfectly with the Indian culture which is so versatile and soothing in nature. Generally, biriyani is cooked with meat, but mushroom is a good substitute to get a dip into Biriyani flavour for all the vegetarians too.
| Servings: 3 | Cultural Connection: India |
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Ingredients
| 1 cup of basmati rice | 2 cups of water | 8 oz of mushrooms |
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| ½ cup of coriander and mint leaves | 1 tbsp of ginger garlic paste | 2 red onions |
| 2 tomatoes | Biriyani Spices (Bay Leaf, Cinnamon sticks, Star anise, Cloves, Cardamom) | 1 tsp of red chili powder |
| 2 tsp of biriyani masala | 3 tbsp of ghee or cooking oil | 1 tbsp yogurt |
| 2 green chilies |
Instructions
- Wash 1 cup of rice under running water until the water runs clear. Soak the rice in water for about 20-30 minutes. Drain and set aside.
- Heat ghee or oil in a large pot or stovetop pressure cooker. Add the whole spices – bay leaf, cloves, cardamom pods, and cinnamon stick. Sauté for a minute until fragrant.
- Add the sliced onions and sauté until they turn golden brown.
- Add the grated ginger garlic paste. Sauté for another couple of minutes until the raw smell goes away.
- Add the chopped tomatoes and green chili. Cook until the tomatoes turn soft and mushy.
- Now, add the sliced mushrooms and sauté for 5-7 minutes until they are cooked and slightly browned.
- Add the chili powder and biriyani masala. Cook for 2-3 minutes until the raw smell of the spices goes away.
- Add the chopped cilantro (coriander leaves) and mint leaves. Mix well. Beat the yogurt well and add it to the pot. Mix everything together.
- Add the soaked and drained basmati rice to the pot. Mix gently, ensuring that the rice is well coated with the masala mixture.
- Add 2 cups of water and salt to taste. Give everything a final stir.
- If using a stovetop pressure cooker, close the lid and cook for 1 whistle on high heat. Then, reduce the heat to low and cook for another 5 minutes. Turn off the heat and let the pressure release naturally.
- If cooking in a pot, cover the pot with a tight-fitting lid and cook on low heat for about 15-20 minutes or until the rice is cooked and all the water is absorbed.
- Once the biryani is cooked, let it rest for a few minutes. Fluff the rice gently with a fork.
- Garnish with fried onions and serve hot with raita or any spicy curry of your choice.
