Biryani, Lunchbox Ideas, Rice Variety

MUSHROOM BIRYANI

 

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Cooking Mushroom Biryani was in my list for long. So when I saw fresh mushrooms in the market, I immediately decided to cook this recipe. I couldn’t resist buying these cute little white mushrooms and thought of cooking them with Kohinoor brand Gold range Extra Long Basmati Rice which is aged & matured naturally for 24 months for its perfect taste & extraordinary length, makes the dish really special. Kohinoor Gold range of Extra-long Basmati rice is a 100% pure & original basmati which gives fluffy & well separated rice post cooking with its subtle aroma, thus making this the perfect rice for this special dish with a fusion of flavours of the Mushroom along with the special biryani spices.

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Mushrooms are packed with selenium which is an anti-oxidant mineral and also niacin, potassium and phosphorous. I learnt that their cell walls are indigestible unless exposed to heat, so you should cook them well. Also mushrooms helps in regulating in cholesterol levels, combating breast cancer and weight loss. I try to include as and when I can, these mushrooms and it was just an excuse to try this recipe as I was so much wanting to post this one. Also this is an unusual type of biryani involving mushrooms which will be a hit among kids. So what are you waiting for? Plan your meal and make this Mushroom Biryani and surprise your family.

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Print Recipe
MUSHROOM BIRYANI
Course main course
Cuisine indian
Prep Time 30 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Course main course
Cuisine indian
Prep Time 30 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Instructions
  1. Soak rice for half an hour. Cook thrice and cool and keep the grains separate.
  2. In a pan add oil followed by cinnamon, bay leaf and clove.
  3. Add chopped onion and fry till pink.
  4. Par boil mushrooms and add to the fried onion.
  5. In a blender add coriander and mint leaves along with green chilles.
  6. Grind nicely by adding a little water.
  7. Add red chilli powder,turmeric powder and coriander powder to the fried onion and mushroom mixture.
  8. Add this tomato puree to the onion mushroom mixture.
  9. Add ground mint coriander mixture and cook till raw smell vanishes.
  10. Add salt and bring the mixture to a boil.
  11. When the mixture becomes thick add cooked rice.
  12. Mix well upside down.
  13. Serve with any raita of your choice.
Recipe Notes

Notes

You can add ground cashew nut paste while adding coriander-mint paste.

Adding garam masala or biryani masala adds to the flavour.

You can add the mixture and add rice and pressure cook it too.

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