Quick Mushroom Biryani | How to make mushroom biryani | Single pot rice | No dum kaalaan biriyani | Pilaf

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Mixed spice with mushroom and rice gives a fantastic flavor to its perfection with refreshing smell of mint


There is a famous quote said by a biryani lover " BIRYANI IS NOT A FOOD; IT'S AN EMOTION ". It is so true and you can only feel it only if you are a biryani lover. Making a perfect biryani is a skill. Rice should be cooked perfectly. Perfect rice means not just non- sticky but also with the hydrated texture. I see people make common mistakes while making biryani in the following ways. Adding too much oil ( thinking that rice will be non sticky ), grinding all the ingredients ( as a matter of fact, no need to grind anything. Grinding makes the cooking time more otherwise your biryani smells raw), adding too much masala and make it look like masala rice and finally excess water or less water.

Biryani is a very easy recipe. In this recipe, I am making a mushroom biryani. Originally biryani is made with meat and users customized it to vegetarian tastebuds. Also biryani tastes better in dum but for a small family and for a small portion dum is a waste of time. But the same taste can be achieved with single pot biryani.

Depending on the place where it is originated from biryanis are of several types and every biryani has its own taste. Those can be easily replicated with the single pot biryani including Hyderabadi Dum biryani.

In this biryani recipe, I have used Basmati rice. You can also use Jeeraga samba rice. Whatever rice is used, make sure to soak it in water for 30 mins while you do prep works.

For easy video instruction watch the video below:




Recipe:

  • 1 Tbsp cooking oil
  • 1 Tbsp Ghee Clarified butter
  • 2 cinnamon sticks
  • 4 cloves
  • 1 bay leaf
  • 1 cardamom
  • 2 Green Chilies Slit into halves
  • cashew nuts (optional)
  • 1 big Onion sliced
  • 1 Tbsp ginger garlic paste
  • 1/2 tsp ground fennel
  • 1 tsp red chili powder
  • salt to taste
  • 1 big tomato sliced
  • 1 Tbsp Plain yogurt
  • 1 1/ 2 cup Mushroom, diced
  • 1/4 cup frozen or fresh peas
  • 1 sprig curry leaves
  • 2 1/2 cups water
  • 1 1/4 cup Basmati rice Soaked in water for 20 - 30 mins
  • A handful mint leaves
Instructions:

  1. Wash and soak basmati rice for 20 to 30 mins in plain water.
  2. In a stock pot of any deep pot pour oil over medium heat. Also add in ghee to it.
  3. When the ghee starts melting add in the whole spices like cinnamon, cloves, cardamom, bay leaf and gently roast it.
  4. Add in the slit green chilies and the cashew nuts if you are adding. Saute it in medium heat.
  5. When the chilies splutter, add in the onion and saute it until translucent and add in the ginger garlic paste.
  6. Saute it for 3 mins then add in the tomatoes and chili powder, ground fennel and salt to taste.
  7. Let the tomatoes leave its juice out and blend in well with the spices.
  8. Now add the plain yogurt. Sour cream also can be a good substitute to plain yogurt.
  9. Once the raw smell vanishes, add in the cut mushrooms and green peas. Mushroom and peas go well together.
  10. Saute everything for 5 mins. Now add in the curry leaves and mint leaves.
  11. Add in 2 parts water to 1 part of rice. Let the water boil well.
  12. Now add in the soaked rice straining the rice.
  13. cook it covered for 20 mins. High - 3 to 5 min; Med - 10 mins; Low - 5 to 10 mins.
  14. How biryani is ready to serve. You can tell the rice is cooked when there is no water in the bottom.
  15. Serve it with raita ( yogurt and onion with a pinch of salt) or with crispy potato chips.




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