Traditional Mushroom Biryani
Traditional Mushroom Biryani is a simple,one-pot meal, which can be served with raita and salad. A plate of Mushroom Biryani is a perfect balance of good quality protein and carbs.
Servings 4 Person
Ingredients
- 2 Cup Rice Mughal Banaspati
- 500 grams Fresh Wild Mushroom Chopped
- 8 tbsp Oil 2 tbsp for rice and 6 tbsp for mushroom cooking
- 2 No Cloves small pieces
- 4 No Black Paper
- 2 No Cardamom
- 1 No Onion
- 1 tbsp Garlic Paste
- 2 tbsp Coriander Powder
- 1 tbsp Red Chili
- 1 tbsp Salt as per your taste
- 2 No Baby Leaf
- 1 tbsp Turmeric Powder
- 1 tbsp Lemon Juice
Instructions
For the rice
- First of all, clean the Mughal rice and ensure that there is no any dust of sand particle in rice.
- After that rinse the Mughal Rice very well in freshwater.
- Then soak the rice in clean fresh water for few minutes.
- Put 4 cup of water and boil it at slow flame
- Add 2 tbsp oil, baby leaf and salt.
- Drain the rice and mix it.
- Cover the pan and cook the rice on low heat.
- Remove the pan from heat and keep aside.
For the Mushroom
- Put a deep bottomed pan on low high flame.
- Put oil leave to heat, once the oil is hot enough,
- Add baby leaf, cumin seeds, bay leaf, black paper, cardamom, cloves in it, and leave about half minute
- Then Add chopped onion into it and cook until onion change the colour to light brown.
- Now, add green chili, salt to taste, ginger garlic paste, red chili powder, and mixit properly and cook for half minute.
- Add Chopped mushroom and cook it 10 minutes.
- Now Add boiled water two cup and cover the pan with lid and cook until they are done.
- Remove The lid of pan and cook until all water reduced.
- Add Coriander powder and mix it properly
Assembly
- Mix the cooked mushroom with boiled rice genteelly, yourtraditional mushroom biryani is ready for serve.