I have an endless love with biryanis and this is a vegetarian version, which I tried recently. I prepared this one day for hubby's lunch when I wanted to pack something nice for him. Hope you all like this mushroom biryani.
(Use button mushrooms only)
fresh green peas - 1/2 cup .
Turmeric powder - 1/4 tsp
Red onion - 1 (chopped 1/2 cup)
Lemon - 1
red chilly powder - 1 tbsp
Biryani masala powder - 1 tsp
(I used sakthi biryani masala)
ghee - 1 tbsp (to add at the end)
cinnamom stick - 1 inch
cardamom (crushed) - 2
cloves - 2
Any cooking oil - 3 tbsp
cashew nuts -5
raisins- 10.
salt - to taste
mint leaf -1 handful.
Garlic - 2 cloves
Wash the green peas / sweet peas and keep aside.
(Defreeze the green peas by putting it in water, if frozen).
Wash the rice. Add more water than required and bring it to boil. Reduce flame, add salt and cook it to stiff grainy consistency. Then drain all the water using a colander. Keep the rice aside.
Grind all the pastes separately.
Chop onion and keep aside.
Add cinnamon stick,cardamom ,cloves, bay leaf , cashew, raisin.
Then goes the chopped onion .
Fry it till golden brown and add the ginger garlic paste and stir well till the raw smell goes.
Now add the tomato paste and cook till the oil oozes out of it. Add all the powders given.
Then add the cilantro , mint paste, red chilly powder,biryani masala powder, salt and cook till the oil start oozing out. Now put the vegetables and cook till the mushrooms are done.This will take 5 minutes only.
Now add the cooked rice and squeeze some lime juice over.
Sprinkle the ghee and close the vessel.
Heat the vessel in very mild flame for 10 minutes. Switch off!
Mix well now and serve.
Mushroom biryani is ready!
Serve mushroom peas biryani hot with onion raitha .
I used canned mushroom here. But the fresh one tastes great.
cooking time : 30 minutes.
Vegetables:
Mushroom - 10 numbers(Use button mushrooms only)
fresh green peas - 1/2 cup .
Ingredients:
Basmathi rice - 1 1/2 cupsTurmeric powder - 1/4 tsp
Red onion - 1 (chopped 1/2 cup)
Lemon - 1
red chilly powder - 1 tbsp
Biryani masala powder - 1 tsp
(I used sakthi biryani masala)
ghee - 1 tbsp (to add at the end)
To temper:
Bay leaves - 1cinnamom stick - 1 inch
cardamom (crushed) - 2
cloves - 2
Any cooking oil - 3 tbsp
cashew nuts -5
raisins- 10.
salt - to taste
Masala 1:
Tomato puree - from 1 tomato
Masala 2:
cilantro- 10 stemsmint leaf -1 handful.
Masala 3:
Ginger - 1 inchGarlic - 2 cloves
Preparation:
Wash and clean the mushrooms. Cut each mushroom into thin oval slices.Wash the green peas / sweet peas and keep aside.
(Defreeze the green peas by putting it in water, if frozen).
Wash the rice. Add more water than required and bring it to boil. Reduce flame, add salt and cook it to stiff grainy consistency. Then drain all the water using a colander. Keep the rice aside.
Grind all the pastes separately.
Chop onion and keep aside.
Method:
Heat oil in a flat bottom vessel.Add cinnamon stick,cardamom ,cloves, bay leaf , cashew, raisin.
Then goes the chopped onion .
Fry it till golden brown and add the ginger garlic paste and stir well till the raw smell goes.
Now add the tomato paste and cook till the oil oozes out of it. Add all the powders given.
Then add the cilantro , mint paste, red chilly powder,biryani masala powder, salt and cook till the oil start oozing out. Now put the vegetables and cook till the mushrooms are done.This will take 5 minutes only.
Now add the cooked rice and squeeze some lime juice over.
Sprinkle the ghee and close the vessel.
Heat the vessel in very mild flame for 10 minutes. Switch off!
Mix well now and serve.
Mushroom biryani is ready!
Serving suggestions:
Garnish with chopped cilantro , mint leaves.Serve mushroom peas biryani hot with onion raitha .
Note:
We can make this biryani without green peas also.I used canned mushroom here. But the fresh one tastes great.
cooking time : 30 minutes.
