July 19, 2015

Mushroom Biryani


     This is a Tamilnadu / Dindigul style biriyani recipe. For vegetarians, I am using  mushrooms instead of chicken. This recipe is very special for people in Coimbatore region just like Hyderabadi Biriyani is for others.







Recipe Cuisine : India | Recipe Category: Lunch
Preparation Time: 25 mins  | Cooking Time: 25 mins | Serves: 3
Ingredients:
Basmathi / Seeraga Samba Rice
1 cup (200 gm)
Mushroom
150 - 200 gm
Onion (mdium size)
1
Tomato
½
Green Chilly
1
Mint Leaves
Handful
Coriander Leaves
Handful
1 tesp
2 tbsp
Salt
To taste
Water
1 ¾ cup
To Temper

Oil
1 tbsp
Bay Leaves                                                       
2
Cinnamon
1 inch
Cloves
2
Cardamom
2
Star Anise
1
Marati Mokku
1
Black Stone Flower / Kal paasi
2 pieces
To Grind into Paste

Small Onion
5
Cinnamon
1 inch
Cloves
2
Cardamom
1
Ginger
1 inch
Garlic Pods
3
Poppy Seeds
1 tesp
Green Chilly
1

Procedure:
Preparation Procedure:
1. Mix 5 cups of warm water and 1 tbsp of salt together. Then add the mushrooms and set it aside for 5 mins. Now wash them and drain it completely. Then cut them into 2 or 4 pieces and keep it aside.
2. Wash and soak the rice for 15-20 mins. Then drain the water completely. This will take 10-12 mins. Heat the ghee in a heavy bottomed pan or non stick pan, and add the drained rice and fry till the rice become non sticky.
3.  Grind the small onion, cinnamon, cloves, cardamom, ginger, garlic, green chillies and poppy seeds with little water into a fine paste.
4. Peel and wash the onion and cut it into lengthwise thin pieces (not too thin).
5. Wash and chop the tomato into small pieces.
6. Wash and drain the water from the mint and coriander leaves. Then chop them into small pieces.
Cooking Procedure:
7.  Heat the oil in a pressure cooker, add bay leaves, cardamom, cinnamon, cloves, star anise, marati mokku and kalpaasi. Fry for few seconds.
5. Add chopped onion and fry till they become translucent.
6. Then add the green chilly (slit it into lengthwise) and chopped tomato. Fry till the tomato becomes mushy.
7. Now add the ground paste and fry till the raw smell goes off. (for 2mins)
8. At this stage, add the chopped mushroom pieces and add ½ of the salt. Close the cooker with normal plate (not cooker lid) and cook for 3 mins.
9. Now add the chopped leaves and give a stir, then add fried rice and mix them well.
10. Add water, red chilli powder, coriander powder and remaining salt. Mix them well. Close the pressure cooker with its lid and wait till the steam comes out. Put the whistle immediately when the steam comes out from the cooker lid and keep the flame at very low. Cook for 12-14 mins. [if whistle does not come, don’t worry about it]
11. After 12 mins switch off the flame. Once pressure has gone completely, open the cooker and transfer the biriyani into a wide bowl. Mix the biriyani with the help of the fork only.

      Now the yummy and tasty mushroom biriyani is ready to serve. Serve it hot with onion raitha.

2 comments:

kitchen queen said...

tempting delicious biryani.

Thamizhiniyal said...

It's really nice recipe

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