Mushrooms, Rice Recipes, South Indian, Vegetarian

Mushroom Biryani Recipe | How to make Mushroom Pulao

Mushroom biryani

Mushroom Biryani is a scrumptious one-pot rice delicacy that features mushrooms. It is a less spicy vegetarian classic pulao prepared with mushrooms and flavored rice that tastes just delicious.

Biryani is traditionally prepared with meat, although we can make it with vegetables, mushrooms, and paneer. This is an earthy ingredient that adds a rich flavor to any cuisine that uses it.

It appeals to both vegetarians and non-vegetarians. Although, satisfies vegetarians by providing the feel and subtle flavor of non-veg with the richness of nutrition.

About

Mushrooms are basidiomycetes (fungi) with the scientific name Agaricus bisporus that flourish on soil, and on food sources.

These are also called Kalan in Tamil, Anabe in Kannada, Putta gudugulu in Telugu, and Khumb in Hind.

Usually, we utilize two varieties of mushrooms: White button and Oyster. We have used 1/2 kg white button mushrooms in this recipe.

They are called superfoods since they are high in nutrients, an excellent source of protein, Vitamin B complex, fiber, potassium, antioxidants, and are considered to boost the immune system.

They are carb-free, gluten-free, and low in calories, and are often regarded as the ideal vegetarian protein source to incorporate into one’s diet.

The elegance of this south Indian style pulao is the one-pot cooking method, in which we do not parboil the rice and layer them, but rather cook it all at once in a single pot.

Each grain of rice absorbs the flavor, and the star components, along with spices, are the only flavoring ingredients that we use in this dish.

Try our other fascinating rice dishes featured in this blog Hyderabadi Mutton Dum Biryani, Tawa Pulao, Ghee rice

First, I saute the mushrooms with onions, tomatoes, ginger-garlic paste, and spices to create the base of the pulao. Then, I add coconut milk, which enhances the flavor and richness of the dish. Lastly, I add rice and 3/4th cook the rice. Then, I keep the pot on dum to allow the steam to trap in.

Serve this Delectable Mushroom biryani with raita or with salan.

How to make Mushroom Biryani

  1. Using hot water, clean and thoroughly wash the mushrooms. This aids in the removal of all debris from them.
Mushroom biryani

2. Now, depending on the size of the mushrooms, cut them in half.

Mushroom biryani

3. In a saucepan, heat the oil and sauté the Fennel seeds, Cumin seeds, Black cardamom, Cinnamon, Cloves, and Kapok buds (Marathi moggu) until aromatic.

4. Now, add bay leaves and continue to saute them for a few seconds.

5. Add the finely chopped onions and cook until they are golden brown. Take a few of them and set them aside.

6. Now, add the tomatoes and cook until they become mushy.

7. Sauté the ginger-garlic paste until it loses its raw aroma.

8. Then, add chopped mint, coriander leaves, and green chilies and saute for a minute

9. Add mushrooms and cook for about 10 minutes, or until they are half-cooked.

Mushroom biryani

10. Now add in the red chili powder, coriander powder, turmeric powder, and garam masala. Cook until the mushrooms absorb the spices and the oil oozes out.

Mushroom biryani

11. Add 1tbsp rock salt and cook for further 2 minutes.

Mushroom biryani

12. Pour in the coconut milk and cook for a minute.

Mushroom biryani

13. Add the rice and adjust the amount of water needed to boil it.

Mushroom biryani

14. Check the spice and salt levels and add more if necessary.

15. When the rice is ¾th cooked or the water is ¾th absorbed, add the ghee and seal the lid, keep it on dum by placing a heavy utensil or a stone on the lid. To enhance the flavor, sprinkle a few browned onions on top.

Mushroom biryani

16. Cook the rice on dum for about 10 minutes on low heat, then open the lid and give it a gentle stir.

Mushroom biryani

17. Serve this delectable Mushroom biryani with raita or salan.

Mushroom biryani
Mushroom biryani

Mushroom Biryani Recipe | How to make Mushroom Pulao

Srilatha
Mushroom Biryani is a vegetarian classic Indian rice meal cooked with luscious mushrooms, and it's a delightful one-pot south Indian style biryani.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine Karnataka, South indian
Servings 4 people

Ingredients
  

  • ½ kg Mushrooms
  • 3 tbsp Oil
  • 1 tsp Fennel seeds Saunf
  • 1 tsp Cumin seeds
  • 2 Black cardamom
  • 1 inch Cinnamon
  • 5 Cloves
  • Fennel seeds, Cumin seeds, Black cardamom, Cinnamon, Cloves, Cloves, Kapok buds (Marathi moggu), Bay leaves
  • 2 Kapok buds Marathi moggu
  • 3 Bay leaves
  • 2 Onions (large) Finely sliced
  • 2 Tomatoes (large) Finely chopped
  • 2 tbsp Ginger garlic paste
  • few strands Mint leaves
  • few strands Coriander leaves
  • 6 Green chilies
  • 2 tsp Red chili powder
  • 1 tsp Coriander powder
  • ¼ tsp Turmeric powder
  • ½ tsp Garam masala
  • Salt as per taste
  • ½ kg Rice
  • 1 cup Coconut milk
  • 3 cups Water
  • 1 tbsp Ghee

Instructions
 

  • Using hot water, clean and thoroughly wash the mushrooms. This aids in the removal of all debris from them.
  • Now, depending on the size of the mushrooms, cut them in half.
  • In a saucepan, heat the oil and sauté the Fennel seeds, Cumin seeds, Black cardamom, Cinnamon, Cloves, and Kapok buds (Marathi moggu) until aromatic.
  • Now, add bay leaves and continue to saute them for a few seconds.
  • Add the finely chopped onions and cook until they are golden brown and crispy. Take a few of them and set them aside.
  • Now, add the tomatoes and cook until they become mushy.
  • Sauté the ginger-garlic paste until it loses its raw aroma.
  • Then, add chopped mint, coriander leaves, and green chilies and saute for a minute
  • Add mushrooms and cook for about 10 minutes, or until they are half-cooked.
  • Now add in the red chili powder, coriander powder, turmeric powder, and garam masala. Cook until the mushrooms absorb the spices and the oil oozes out.
  • Add 1tbsp rock salt and cook for further 2 minutes.
  • Pour in the coconut milk and cook for a minute.
  • Add the rice and adjust the amount of water needed to boil it.
  • Check the spice and salt levels and add more if necessary.
  • When the rice is ¾th cooked or the water is ¾th absorbed, add the ghee and seal the lid, keep it on dum by placing a heavy utensil or a stone on the lid. To enhance the flavor, sprinkle a few browned onions on top.
  • Cook the rice on dum for about 10 minutes on low heat, then open the lid and give it a gentle stir.
  • Serve this delectable Mushroom biryani with raita or mushroom curry.