This one's for anyone who loves a traditional Biryani, expect its vegetarian! The meaty texture of the mushrooms are the perfect substitute for meat, making this dish a seamless alternative.
Course: Main Course
Cuisine: Indian
Servings: 6
Ingredients
2cupsBasmati rice
3cupsmushrooms(quartered)
1cuponion(thinly sliced)
1tomato(pureed)
2inchginger
6clovesgarlic
6green chilies(adjust to taste)
½tspturmeric powder
1tspKashmiri red chili powder(adjust to taste)
2tsp coriander powder
3tbspbiryani masala(I used Shan Sindhi Biryani Masala powder)
2tbspmint(chopped)
2tbspcilantro(chopped)
¼cupcoconut milk(optional)
2bay leaf
4cloves
2inchcinnamon stick
1tspcumin seeds
1cardamom
3tbspoil
1tbspbutter(optional, you can use 1 more tbsp of oil instead)
3cupswater
salt to taste
Instructions
Wash Basmati rice in a mixing bowl and soak in water for at least half an hour.
Add ginger, garlic, and green chilies to a food processor. Chop together and set aside when done.
Add oil and butter (if using) to a heavy bottom pan. Once hot, add cumin seeds, bay leaves, cardamom, cloves, and the cinnamon stick.
Once aromatic, add onions and sauté for 2-3 minutes. The raw smell should fade.
Next, add chopped garlic, ginger, and green chilies and sauté for 1 minute.
Then, add the pureed tomatoes and mix well. Cook for 1 minute.
Add chopped mushrooms and sauté for 3-4 minutes.
Mix in turmeric powder, chili powder, coriander powder, and biryani masala powder. Cook for 2 minutes.
Add chopped mint and cilantro. Pour in coconut milk, if using, and cook for 2 minutes. If not using coconut milk, add additional water if needed.
Strain water from the soaked rice and add to the pan. Mix well and cook for 2 minutes.
Add 3 cups of warm or hot water to the pan and let it boil. Add salt to taste.
Cover the pan with aluminum foil and close with the lid. Cook on medium flame for 5-6 minutes. The rice should be fully cooked.
Let the rice sit for 10 minutes with the lid on.
After 10 minutes, fluff the rice with a fork and serve hot with raitha.