Aromatic and savory, this one-pot Mushroom Biryani features fluffy basmati rice layered with spiced, earthy mushrooms. A perfect vegetarian centerpiece for any special meal, ready in about an hour.
Prep20 min
Cook40 min
Soak30 min
Servings4
Serving size: 1.5 cups
548cal
12gprotein
76gcarbs
Ingredients
1.5 cup Basmati Rice (Long grain is preferred)
400 g Button Mushrooms (Cleaned and halved or quartered)
A staple in Indian households, the perfectly boiled egg is a versatile, protein-packed food. This foolproof method yields firm, tender whites and creamy, fully cooked yolks every time. Enjoy them seasoned with salt and pepper, as a side with dal and rice, or as the base for delicious dishes like Egg Curry and Biryani.
A refreshing and simple Indian yogurt dip made with crunchy onions and mild spices. This cooling side dish is the perfect accompaniment to spicy biryanis, pulaos, and kebabs, ready in just 10 minutes.
About Mushroom Biryani, Boiled Egg and Onion Raita
Aromatic mushroom biryani with protein-packed boiled egg and gut-friendly raita. Pure comfort food!
This tamil dish is perfect for lunch. With 765.1899999999999 calories and 28.060000000000002g of protein per serving, it's a muscle-gain option for your meal plan.
23gfat
0.25 cup Vegetable Oil (For frying onions)
2 tbsp Ghee
1 count Bay Leaf
1 inch Cinnamon Stick
4 count Cloves
3 count Green Cardamom (Slightly crushed)
1 tsp Shahi Jeera (Caraway seeds)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Coriander Powder
2 tsp Biryani Masala Powder
1 pinch Saffron
2 tbsp Warm Milk (For soaking saffron)
1 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (For boiling rice)
Instructions
1
Prepare Rice and Birista (Fried Onions)
Gently wash the basmati rice in a few changes of water until the water runs clear. Soak the rice in ample water for 30 minutes, then drain completely in a colander.
While the rice soaks, heat the vegetable oil in a wide, heavy-bottomed pan over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they turn a deep golden brown and become crisp. Do not rush this step.
Remove the fried onions (birista) with a slotted spoon onto a plate lined with paper towels to absorb excess oil. Set aside. Reserve about 2 tablespoons of the flavorful onion-infused oil from the pan.
2
Par-boil the Basmati Rice
In a large pot, bring 8 cups of water to a rolling boil. Add 1.5 tsp salt, the bay leaf, cinnamon stick, cloves, and 2 of the green cardamoms.
Carefully add the drained rice to the boiling water. Cook for 5-7 minutes, stirring gently once or twice. The rice should be 70-80% cooked; a grain should break easily when pressed but still have a firm, white core.
Immediately drain the rice through a colander to stop the cooking process. You can spread it on a wide plate to cool slightly and prevent the grains from sticking.
3
Prepare the Mushroom Masala
In the same heavy-bottomed pot you will use for layering, heat the ghee (or the 2 tbsp of reserved onion oil) over medium heat. Add the shahi jeera and the remaining green cardamom. Let them sizzle for 30 seconds.
Add the ginger-garlic paste and slit green chilies. Sauté for about a minute until the raw aroma disappears.
Stir in the chopped tomato and cook for 3-4 minutes until it becomes soft and pulpy.
Lower the heat, then add the turmeric powder, red chili powder, coriander powder, and biryani masala. Sauté for 30 seconds until fragrant.
Add the whisked curd and stir continuously for 2-3 minutes on low heat to prevent it from curdling. Cook until you see oil separating from the masala.
Add the cleaned mushrooms and 1 tsp of salt. Increase the heat to medium-high and sauté for 5-7 minutes until the mushrooms release their moisture and it has mostly evaporated.
Turn off the heat. Stir in half of the chopped mint, half of the chopped coriander, and half of the prepared birista (fried onions).
4
Layer and 'Dum' Cook the Biryani
Soak the saffron strands in 2 tbsp of warm milk and set aside.
Spread half of the par-boiled rice evenly over the mushroom masala layer in the pot.
Sprinkle half of the remaining mint, coriander, and fried onions over the rice layer.
Gently spread the remaining rice to form the top layer. Garnish with the rest of the mint, coriander, fried onions, lemon juice, and the saffron-infused milk.
Cover the pot with a tight-fitting lid. To ensure a good seal, you can place a clean kitchen towel under the lid or seal the edges with aluminum foil.
Cook on the lowest possible heat for 15-20 minutes. This slow-steaming process, known as 'dum', allows the flavors to meld beautifully.
5
Rest and Serve
Turn off the heat and let the biryani rest, with the lid on, for at least 10-15 minutes. This is a crucial step for the flavors to settle and the rice to finish cooking in the residual steam.
Open the lid and gently fluff the biryani from the sides using a fork or a spatula, mixing the layers lightly without breaking the delicate rice grains.
Serve the hot and aromatic Mushroom Biryani with a side of cooling raita or Mirchi ka Salan.
143cal
13gprotein
1gcarbs
10gfat
Ingredients
4 pieces Large Eggs
6 cups Water (enough to cover eggs by 1 inch)
0.5 tsp Salt (optional, for the boiling water)
2 cups Ice Cubes (for the ice bath)
Instructions
1
Prepare the Eggs
Gently place 4 large eggs in a single layer in a medium saucepan.
Add 6 cups of cold water, ensuring the eggs are covered by at least 1 inch.
Stir in 0.5 tsp of salt if using. This helps prevent cracking.
2
Bring to a Boil
Place the saucepan on high heat and bring the water to a full, rolling boil. This should take about 5-7 minutes.
3
Cook Off-Heat
Once the water is boiling, immediately turn off the heat and cover the pan with a tight-fitting lid.
Let the eggs stand in the hot water for the desired doneness:
Soft-Boiled (runny yolk): 4-5 minutes
Medium-Boiled (jammy yolk): 6-8 minutes
Hard-Boiled (firm yolk): 10-12 minutes
4
Create Ice Bath and Cool Eggs
While the eggs are cooking, fill a large bowl with 2 cups of ice cubes and cold water.
Using a slotted spoon, carefully transfer the cooked eggs from the saucepan to the ice bath.
Let them cool for at least 5 minutes. This step is crucial as it stops the cooking process and makes peeling much easier.
5
Peel and Serve
Gently tap an egg on a hard surface and roll it between your palms to crackle the shell all over.
Peel under cool running water, starting from the wider end where the air pocket is.
Serve immediately or store in the refrigerator for later use.
0.25 tsp Kashmiri Red Chili Powder (Optional, for color)
Instructions
1
In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.
2
Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.
3
Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.
4
Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.
5
For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.