Mushroom Biryani

Mushroom – 2 cup sliced
Long grain rice – 2 cup
Onion – 1 finely chopped
Tomato – 1 finely chopped
Cinnamon stick – 2
Bay leaves – 2
Oil or Ghee – 2 tbsp
Cashew nut – 10
A pinch of turmeric powder
Salt to taste
Fried onion to Garnish

To Grind:
Onion – ½ roughly chopped
Ginger garlic paste – 1 tbsp (1 part of ginger & 3 part of garlic)
Cinnamon stick – 2
Clove – 2
Green chilly – 5 or 6 according to taste
Mint – ¼ cup

Grind all the above ingredients into smooth paste.


Soak the rice in water for 30 minutes.

Heat oil in a deep skillet, add the cinnamon stick, bay leaves, cashew nut saute for a minute then add onions and fry until it gets a light brown color.

Add the ground paste and saute until the water evaporates and the raw smell goes. Add the mushroom, tomato and a pinch of turmeric powder.

Cook for 5 minutes. Add the rice and saute for 5 mins. Add three cups of water and lower the flame and cook until the rice is cooked and becomes fluffy or transfer the mixture to a rice cooker and cook until the biryani is cooked.garnish with fried onions.

Serve with onion raita.


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Categories: Entree

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