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Mushroom Biryani
Mushroom Biryani

Before you jump to Mushroom Biryani recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Healthy eating is now a lot more popular than in the past and rightfully so. The overall economy is impacted by the number of individuals who are dealing with health problems such as high blood pressure, which is directly linked to poor eating habits. There are more and more campaigns to try to get us to adopt a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. Most people typically assume that healthy diets call for much work and will significantly alter the way they live and eat. Contrary to that information, people can change their eating habits for the better by making some simple changes.

One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery as you most likely choose a lot of items out of habit. For instance, if you eat cereal for your breakfast, do you ever check to see what the sugar and salt content is before buying? One wholesome option that can give you a good start to your day is oatmeal. If this is not to your liking on its own, you can easily mix in fresh fruits that can provide other healthy nutrients and as such, one simple change to your diet has been achieved.

Thus, it should be fairly obvious that it’s not hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to mushroom biryani recipe. You can cook mushroom biryani using 22 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Mushroom Biryani:
  1. Take 8 oz Button mushroom - packages (227 gms)
  2. Provide 2 cups Basmati rice -
  3. Take 1 Onion large sliced -
  4. Get 1 Tomato puréed -
  5. Take 2.5 tsps Ginger garlic paste -
  6. You need 1/2 tsp Turmeric powder -
  7. Take 1 tsp Kashmiri chili powder -
  8. You need 1 tsp Garam masala -
  9. You need 2 tbsps Yogurt -
  10. Get 2 Green chillies -
  11. Take 3 tbsps Coriander leaves chopped -
  12. Use 2 tbsps Mint leaves chopped -
  13. You need 2 tbsps+1 tbsps ghee Oil + -
  14. Get as required Salt -
  15. Take 2 cups Water -
  16. Use 1/2 cup Coconut milk or coconut milk powder - or 2 tbsps
  17. Prepare To temper :
  18. Use 3 cardamom Green -
  19. Get 3 Cinnamon small -
  20. Take 3 Clove -
  21. Use 2 Bay leaf -
  22. You need 1/2 tsp jeera black cumin seeds Shah / -
Instructions to make Mushroom Biryani:
  1. Wash and soak basmati rice for minimum 1/2 hour. I soaked the rice for 1 hr hence we get nice long grain rice, also we need less water. Or else the water ratio for cooking will be 1: 1.5.
  2. Heat oil and ghee in a pressure cooker, add the ingredients under the "To Temper" section, when all roasted, add sliced onions, sauté well.
  3. Add ginger/garlic paste, slit green chillies, sauté well until raw smell goes, then add chopped coriander leaves, mint leaves, salt.
  4. After sautéing add turmeric powder, Kashmiri chilli powder, garam masala powder, mix well in low flame. Add chopped mushrooms and fry well.
  5. After 3 mins add puréed tomato, mix well. Then add 2 tbsps of yogurt. Mix well and cook covered over low flame. Cook for 7 mins, stirring occasionally.
  6. When it starts oozing out oil, and enough salt, mix well. Then add drained basmati rice, mix well.
  7. Add enough water ie for 2 cups of rice the ratio I took is 2: 2cups of water + 1/2 cup of coconut milk or if you are out of fresh coconut milk instead you have readymade powder you can use 2.5 cups of water + 2 tbsps of coconut milk powder.
  8. Mix well, check for salt. Close the cooker with lid and put on weight.
  9. Cook on medium flame for upto 2 whistles. Then keep the cooker aside. Note not to keep it on the same burner of the stove, because there will be more heat which will burn the rice, so always remember to change onto the side or unused one.
  10. When the pressure is released, open the lid and slowly mix it. Serve hot with onion raita.

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