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Clean recipe · honestcooking.com

Mushroom Biryani

Rice sautéed with Indian spices and mushrooms makes for a filling vegetarian dinner.

Original recipe: honestcooking.com

Yield:
4 servings
Prep:
1 hr
Cook:
30 min
Total:
1 hr 30 min
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Mushroom Biryani

Ingredients

  1. 2 cups of rice
  2. 1 onion sliced
  3. 1 tomato chopped
  4. 1/2 cup peas
  5. 7-8 mushrooms roughly chopped
  6. 1 tbsp red chilli powder
  7. 1 tbsp lemon juice
  8. Oil
  9. Salt as per taste
  10. Coriander for garnishing
  11. 5 green chillies
  12. 1 inch ginger
  13. 5 garlic pods
  14. 4 green cardamoms
  15. 1 tsp fennel seeds
  16. 1 tsp turmeric powder
  17. 1 cinnamon

Instructions

  1. Rinse rice well and soak it in water for an hour
  2. Make a paste of the ingredients mentioned below for paste and keep it ready
  3. Heat oil in a pan and add the onion, fry for a few minutes. Next add the chili paste and stir-fry for about a minute.
  4. Add the tomato, mushrooms and peas to the pan and cook for another few minutes. Now add the rice and stir and fry for another few minutes. I fried it till all the spices & tomatoes coat the rice & the whole mix kind of starts to dry off.
  5. Add the water, lemon juice and salt, bring to a boil. When the water disappears from the surface, (you will still see the water in between the rice grains & there will be more water inside, Lower the heat to minimum & cover & cook for about 5 minutes. Switch off the heat after 5 minutes & keep it covered for another 10 minutes.
  6. Let sit for a few minutes and then mix in the cilantro/coriander