Mushroom Biryani Recipe – Restaurant Style Mushroom Biryani at Home
By Shambhavi Singh Created on : June 10, 2021
Mushroom Biryani Recipe – A tasty and healthy biryani recipe is at your door steps! So get started with us! Filled with mushrooms in the aroma of natural spices and rice, mushroom biryani is loved by children and adults. It is an all-time easy and ready-to-make recipe.
Ingredients for Mushroom Biryani Recipe
|aged basmati rice||2 cups|
|green cardamom pods||4|
|cinnamon stick||1-inch piece|
|white button mushrooms, trimmed and thickly sliced||900 gm|
|curry leaves, roughly torn||36|
|green cardamom pods||6|
|dried red chillies||2-6|
|unsalted butter at room temperature||1 tbsp|
|mustard seeds||1 tbsp|
|sea salt||1 tbsp|
|cumin seeds||1 tsp|
|turmeric powder||1 tsp|
|ground coriander||1 tsp|
|sambar powder (or curry powder)||1 tsp|
|freshly cracked peppercorns||1/4 tsp|
|chopped coriander leaves and tender green stems||3/4 cup|
|canola oil or any neutral oil||1/4 cup|
Instructions To Make Mushroom Biryani Recipe
- Bring the water, peppercorns, cloves, cardamom pods, bay leaves and cinnamon to a boil in a large pot. Add the rice and stir, so it doesn’t stick to the bottom.
- Return to a boil and reduce heat to a vigorous simmer. Cook, partially covered, for 6 minutes. Drain and set aside (you can pick out the whole spices if you like).
- Heat your oven to 350°F (approx 176°C).
Frying the Spices
- Heat the oil, peppercorns, cardamom, cloves, mustard seeds and cumin in a large skillet or wok over medium-high heat, cooking for about 1.5 to 2.5 minutes until the cumin is browned and the mustard seeds start to pop.
- Add the curry leaves, red chillies and turmeric and cook, stirring often, for 1 minute. Reduce the heat to low, add the ground coriander and cook for around 1 minute, while stirring, until the red chillies are starting to darken.
- Toss the mushrooms and salt into the skillet and increase the heat to medium-high (the skillet will be full at this point). Cook for about 4 to 5 minutes, stirring often, until the mushrooms release their liquid and the total volume is reduced by about half.
- Mix in the sambar (or curry powder) and then stir in the buttermilk. Bring to a vigorous simmer and cook for 8-12 minutes until the liquid gets reduced by half and becomes slightly thick (there will still be quite a bit of sauce).
- Stir in the cracked pepper and turn off the heat. Grease a large 10-cup oven-safe casserole dish or Dutch oven (preferably one with a lid) with butter.
- Add 2 cups of cooked rice, spreading it evenly over the bottom of the dish. Cover with half the mushroom mixture and sprinkle with a third of the coriander.
- Evenly spread 1.5 cups of rice over the coriander and cover with the remaining mushrooms and half the remaining coriander.
- Evenly spread the remaining rice on top and pour 1/2 cup of water around the edges of the dish. Cover tightly with aluminium foil, seal with a lid and bake for 35 minutes.
- Remove the casserole from the oven and let it stand for 10 minutes. Uncover, sprinkle with the remaining coriander and serve.
This Mushroom Biryani Recipe is a delight for the tastebuds. It is tasty and delicious.
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How to make Mushroom Biryani at home
Mushroom Biryani Recipe
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