Wednesday, June 15, 2016

Mushroom Biryani Recipe | Easy Pressure Cooker Mushroom Biryani | Kaalan Biryani | Lunch Box Ideas / Quick lunch Ideas

Many of my readers and friends were asking about Mushroom recipes for such a long time now and finally I am posting this recipe. This is the first ever mushroom recipe in this space and hopefully, I will be posting much more soon. Yesterday, Jany had the potluck in his office and he wanted to take both veg and non-veg dishes since many of his colleagues prefer vegetarian dishes. We kept the menu to be simple and I made this mushroom biryani, Chicken Cutlet, and Wheat Flour Unniyappam. I will post the wheat flour Unniyappam next week, you can check out my rice flour version of unniyappam until then. 
Winter has already started in Sydney and I am not able to click any dish that I prepare in the early morning since I am not receiving enough natural light. I am not satisfied with these pictures too, I will update this when I take good Photographs.

Ingredients:
Button Mushroom - 400 grams 
Basmathi Rice - 1.5 Cups 
Onion - 1 Chopped(lengthwise)
Tomato - 1 
Coriander leaves - 1/4 cup(chopped) 
Mint leaves - 1/4 Cup 
Green Chilli - 1(Optional)  
Ginger garlic paste - 1 tsp 
Curd - 1 tbsp
Chilli Powder - 1 tsp  
Coriander Powder - 1/2 tsp 
Garam Masala or Biryani Masala - 1/2 tsp
Lemon Juice - 1 tsp 
Hot Water - 3 Cups
To Temper: 
Ghee - 1 tbsp 
Oil - 1 tbsp 
Cinnamon stick - 1 inch piece 
Cloves - 3 
Cardamom - 3 
Star Anise - 1 
Bay leaf - 1
Method:
1. Clean the mushrooms and chop it lengthwise. I have removed the stem and the top layer of the mushrooms by peeling it as shown below. (You can just clean the mushrooms with a damp cloth and chop it lengthwise if you prefer not to discard the stem and the top layer).
2. Chop the onion, tomato, coriander leaves, green chilli and mint leaves finely. Soak the basmati rice for at least 30 to 45 mins.
 2. In a wide pressure cooker pan, add the oil and ghee. Then allow the items under 'To temper' to roast for few mins in medium flame. Then add the onion, a little salt and cook until the onions turn translucent. Then add the ginger garlic paste and saute it for few mins.

3. Now add the tomato, coriander leaves, green chilli and mint leaves, saute everything until the tomato mashes completely. Then add the chilli powder, coriander powder and garam masala.
4. Once the raw smell of the masala leaves add the chopped mushrooms. Mix it all together and add the curd. Add required salt for the biryani and saute the mushrooms for 4 to 5 mins in medium flame. Add 3 cups of hot water and bring everything to boil.
5. When it starts boiling, add the soaked rice by draining the water. Give it a gentle mix and sprinkle the lemon juice and a little ghee. Close the pressure cooker with the lid and pressure cook the biryani for 3 whistles and switch off the flame. Once the pressure releases, fluff it with the fork and serve.
Serve the yummy and healthy biryani with onion raita. I served it along with chicken cutlets too.
Points to remember:
  • It is my personal preference, not to add the stem and the top layer of the mushrooms, but it is very well edible. 
  • I have not used the turmeric powder since I prefer to get the orange shade Biryani. 
  • You can include one or two green chillies if you prefer a spicy version, as always mine is mild since I need to feed Happy.
  • I usually make this mushroom biryani for Jany's lunch box and if I ran out of curd or lemon juice on that particular day, I skip it. But the taste is equally good.
  • I prefer not to add more tomato for this biryani and I used one small tomato for 1.5 cups of rice.
Warm Regards,
Happy's Cook - Divya

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