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inspiring to cook n bake

DISH NAME : MUSHROOM BIRYANI

  • Origin : KERALA
  • Category : RICE, NOODLES AND PASTA
Preparation Time : 20 minutes
Cooking Time : 30 minutes
  • PRINT

Note

1) Do not wash rice after soaking. The grains will break.
2) If curd is not beaten properly, it will curdle.
3) Check expiry date of mushrooms before using.

  Servings 
Quantity Name
2  CupsBasmati rice
3  No.sOnions sliced finely
200  Gm.sMushrooms
120  Ml.Curd, beaten
1  Tbsp.Ginger - garlic paste
1  Tsp.Chilli powder
2  Tsp.Corriander powder
0.25  Tsp.Turmeric powder
0.5  Tsp.Garam masala powder
  Salt to taste
3  Tbsp.Ghee
2  No.sBay leaves
2  No.sCardamom
2  No.sClove
2  Cm.Cinnamon
1  No.Star anise, broken into bits
4  CupsCoconut milk (thick)
0.25  CupCorriander leaves chopped fine
1  CupOil (to fry onions)

Method

Deep fry onions in oil to a golden brown and keep aside. Wash and soak rice for 30 minutes. Then fry in 2 tbsp. ghee with bay leaves, cardamom, clove, cinnamon & star anise till lightly fried. In another pan, heat the remaining ghee and fry mushrooms. When mushrooms are done add ginger garlic paste and fry. Now add turmeric powder, corriander powder, chilli powder and garam masala powder. Then add curd and 1/4th of fried onions. Then add fried rice, salt and mix well. Pour coconut milk. When it comes to a boil, reduce flame and cook on a slow fire with lid on. When rice is cooked and the all the water is absorbed, remove from fire. Garnish with remaining fried onions and corriander leaves chopped.

Serving Suggestions

Serve with raita and pickle.