John Miller
Mushroom biryani is a popular South Indian dish that is packed with flavour and aroma. It is a vegetarian take on the traditional biryani, which typically includes meat such as chicken or mutton. The vegetarian version replaces meat with mushrooms, which are marinated and cooked with spices, resulting in a meaty texture and umami flavour. This dish can be made in an instant pot, pressure cooker, or on a stovetop, and is usually served with raita.
| Characteristics | Values |
|---|---|
| Dish Type | One-pot meal |
| Cuisine | South Indian |
| Diet | Vegetarian, Vegan |
| Ingredients | Mushrooms, Rice, Spices, Herbs, Nuts, Yogurt, Coconut Milk, Saffron, Cilantro, Ghee |
| Rice Type | Basmati, Seeraga Samba |
| Spices | Bay Leaf, Cinnamon, Cloves, Cardamom, Star Anise, Shahi Jeera, Cumin, Javetri, Pepper, Ginger, Garlic, Turmeric, Chilli Powder, Coriander Powder, Garam Masala Powder |
| Herbs | Coriander, Mint |
| Nuts | Cashews |
| Preparation Time | 30 minutes |
| Cooking Time | 5-20 minutes |
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What You'll Learn
Preparing the rice
Rinsing and Soaking the Rice:
Start by rinsing the rice thoroughly in water. It is recommended to rinse until the water runs clear, ensuring that any starch is removed. This step helps keep the rice grains separate and fluffy in the final dish.
After rinsing, soak the rice in water for 20 to 30 minutes. This soaking time allows the rice grains to absorb moisture, resulting in softer and fluffier grains that cook more evenly. The soaking time can vary depending on your preference and the specific rice variety used.
Adding Ghee (Optional):
Some recipes suggest adding a teaspoon of ghee to the soaked rice grains and coating them evenly. This step is optional but can enhance the flavour and aroma of the rice.
Marinating the Rice (Optional):
You can choose to marinate the rice in ghee for 10 to 15 minutes. This step adds richness and flavour to the rice. However, it is optional, and you can choose to sauté the rice in ghee lightly instead of marinating it.
Cooking the Rice:
For cooking the rice, you can use a pot or a pressure cooker, depending on your preference. Heat oil and/or ghee in your chosen cooking vessel. Add whole spices such as bay leaf, cinnamon, cloves, cardamom, star anise, and shahi jeera. Let the spices sizzle and release their aroma.
Once the spices are fragrant, add sliced onions and cook until they are soft and lightly browned. You can also add other ingredients like cashews or nuts at this stage, sautéing them along with the onions.
At this point, you can add ginger-garlic paste and cook it briefly before adding the mushrooms. Cook the mushrooms until they are slightly cooked but still hold their shape. You can also add other vegetables if desired.
Now, add the rice to the pot and combine it with the other ingredients. Pour in water or coconut milk, depending on your preference. You can also add saffron milk for extra flavour and colour. Stir well and taste the liquid to adjust the seasoning if needed.
Cover the pot and cook the rice until it is tender and soft. The cooking time may vary depending on the type of rice and your cooking method, but it typically ranges from 10 to 15 minutes.
Once the rice is cooked, fluff it up with a fork or spoon to separate the grains gently. You can also add fried onions, mint, coriander, or other herbs at this stage for extra flavour and texture.
Final Steps:
After fluffing the rice, cover the pot again and let the biryani sit for a few minutes. This allows the flavours to meld and the rice to soften further. Finally, garnish the biryani with herbs like mint or coriander leaves, and it is ready to be served!
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Making the marinade
Mushroom biryani is a popular South Indian dish that is packed with flavour and aroma. Unlike traditional biryani, the mushroom version does not require any marination of the mushrooms or layering of the rice. However, some recipes do include a mushroom marination step. Here is a guide on how to make the marinade for mushroom biryani.
Firstly, prepare the mushrooms. Clean the mushrooms by wiping them with a damp cloth or tissue paper. Then, wash them under running water and dry them thoroughly. If the mushrooms are large, cut them into small pieces. Smaller mushrooms can be left whole. For a more meaty texture, use meatier mushroom varieties such as button mushrooms. If you prefer a mix of vegetables in your biryani, you can also add carrots, potatoes, beans, peas, or paneer.
Next, make the marinade. In a medium bowl, combine all the marinade ingredients. For a simple marinade, you can use yogurt and spices. You can also add coconut milk to the marinade for extra creaminess. If you want to get creative, make a saffron milk marinade by crushing 8 to 10 saffron threads and adding them to the yogurt or coconut milk. For a more authentic experience, use tangy yogurt and creamy coconut milk as the base of your marinade.
Now, it's time to marinate the mushrooms. Add the marinade to the mushrooms and mix well. You can also add coconut milk or water to the marinade to create a gravy-like consistency. Season with salt and stir. Allow the mushrooms to marinate for at least 30 minutes at room temperature. If you plan to marinate for longer, refrigerate the mushrooms and let them come back to room temperature before cooking.
Your mushroom marinade is now ready to be used in your biryani! Remember to adjust the recipe to your taste preferences and get creative with your ingredients. Enjoy the process of making this delicious and aromatic dish!
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Cooking the mushrooms
Mushrooms are the star of this dish, and there are a few ways to prepare them. Firstly, choose your mushrooms. You can use button mushrooms, or try shiitake, oyster, cremini, or maitake mushrooms for variety and flavour. Clean the mushrooms with a damp cloth or tissue, then wash them under running water and dry them thoroughly. If the mushrooms are large, cut them into small pieces; if they are small, you can add them whole. For a thicker texture, slice or quarter the mushrooms. If you want a more mushroom-heavy biryani, double the quantity of mushrooms.
Next, prepare a marinade. In a bowl, combine yoghurt, spices, and herbs. Marinate the mushrooms in this mixture for 30 minutes at room temperature, or for up to four hours in the fridge. Allow them to come to room temperature before cooking.
Now, it's time to cook the mushrooms. Heat oil in a pan, then add the whole spices: bay leaf, cinnamon, cloves, cardamom, star anise, peppercorns, and shahi jeera. Sauté briefly until fragrant. Add the sliced onion, green chilli, and cashews. Cook until the onions are soft and light brown, then add the ginger-garlic paste and cook for another minute.
Finally, add the mushrooms and cook for 1-2 minutes. You can also add other vegetables at this stage, such as peas or carrots. Sauté until the mushrooms are slightly shrunk and coated in the masala.
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Layering the biryani
Firstly, prepare the rice by rinsing it thoroughly and soaking it in water for around 20 to 30 minutes. This step is crucial as it helps remove the starch, keeping the rice grains separate and fluffy. After soaking, drain the water and add some ghee to the rice. Coat the rice evenly with the ghee and let it marinate for about 10 to 15 minutes. Alternatively, you can choose to lightly sauté the rice in ghee instead of marinating it.
Next, prepare the mushroom masala or gravy. Start by heating oil in a pan and adding whole spices such as bay leaf, cinnamon, cardamom, cloves, star anise, and shahi jeera. Once the spices become fragrant, add sliced onions, green chilies, and cashews (optional). Sauté until the onions are soft and lightly browned. Then, add ginger-garlic paste and cook for another minute. At this point, you can also add tomatoes and cook until soft, followed by spice powders such as turmeric, chili powder, biryani masala, and salt. Finally, add the mushrooms and cook for about 1 to 2 minutes. You can also choose to fry the mushrooms separately and add them later during the layering process.
Now it's time to layer the biryani. Use a thick-bottomed pan and start by spreading half of the cooked rice at the bottom. On top of the rice, layer the mushroom masala or gravy. If using fried mushrooms, scatter half of them over the rice along with any other ingredients like cilantro or fried onions. You can also add a dollop of ghee for extra flavour. Repeat the process by layering the remaining rice on top, followed by the remaining fried mushrooms and other ingredients. For an extra touch of flavour, you can pour saffron milk evenly over the rice.
Finally, cover the pot and steam the biryani. Place the pot over medium heat for about 5 minutes, then reduce the heat to the lowest setting and let it steam for around 20 minutes. Turn off the heat and let the biryani sit covered for an additional 5 to 10 minutes. This allows the flavours to meld and the rice to cook evenly.
By following these steps, you will create a delicious and fragrant mushroom biryani with layers of flavour. The process of layering the rice and mushroom masala ensures that each grain of rice absorbs the flavours of the spices and mushrooms, resulting in a truly special vegetarian dish.
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Serving suggestions
Mushroom biryani is best served with raita—a simple raita made of onion and tomatoes is a great option, but you can also try spinach raita, beetroot raita, or mango mint raita. If you want to make raita from scratch, you can follow a recipe or buy ready-made raita from the store.
You can also serve mushroom biryani with a side of yogurt or cucumber raita, lemon wedges, and green chilies. If you want to add some spice, you can serve it with a spicy mirchi ka salan. Hard-boiled eggs are another common addition to biryani, providing a great source of protein.
If you want to serve mushroom biryani as part of a larger meal, it goes well with a side salad. It can also be served with other basic veggies like carrots, beans, potatoes, and even paneer cubes.
Finally, if you want to make the biryani go further, you can serve it with rice, beans, and plantains.
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Frequently asked questions
You will need mushrooms, rice, spices, herbs, salt, oil, and ghee. You can also add yogurt, coconut milk, nuts, and vegetables.
First, rinse and soak the rice for 20 to 30 minutes. Heat oil and ghee in a pot, add whole spices, and let them sizzle. Add onions and cook until golden, then add ginger-garlic paste. Put in the tomatoes and cook until soft. Add mushrooms and any other vegetables, along with salt and spice powders. Finally, add the rice, coconut milk, and water. Cook until done and fluff it up before serving.
Use a rice variety like basmati or seeraga samba rice, which is traditionally used in South India. Soaking the rice is important to get fluffy and separate grains. You can also marinate the rice in ghee or sauté it lightly before adding the other ingredients. For a more authentic experience, serve the biryani with raita or yogurt on the side.
