Mushroom Biryani

Name: Mushroom Biryani
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup basmati rice (soaked for 30 minutes and drained); 6 cup water (for parboiling rice); 0.5 tsp salt (for parboiling rice); 300 g mushroom (cleaned and sliced); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 0.5 cup yogurt (plain, whisked); 2 tbsp oil; 1 tbsp ghee; 1 tbsp ginger-garlic paste; 2 pcs green chili (slit); 0.25 cup mint (loosely packed leaves); 0.25 cup coriander leaves (chopped); 1 tbsp lemon juice; 1 tsp cumin seeds; 2 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 inch cinnamon (stick); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala

RATING

4.4/5(78)

TASTE SCORE

9/10

Fragrant basmati rice layered with spiced mushrooms, herbs, and yogurt for a comforting biryani that feels special without being heavy. Each spoonful has warm whole spices, tender rice, and plenty of savory flavor.

PREP

20m

COOK

35m

SERVES

1 KATORI

434 cal

SERVINGS

METHOD · 9 STEPS

prep
Soak the rice and prep the vegetables.
Rinse the basmati rice until the water runs mostly clear. Soak it for 30 minutes, then drain. Slice the onion and mushroom, chop the tomato, slit the green chili, and keep the herbs ready.
boil · ~8 min
Parboil the rice.
1.Bring 6 cups water to a boil in a large pot.
2.Add 0.5 tsp salt and the drained basmati rice.
3.Cook until the rice is about 70 percent done and still has a firm center, 5 to 6 minutes.
4.Drain immediately and spread lightly so the grains do not keep cooking.
TIPDo not fully cook the rice here or the biryani will turn soft during dum.
saute · ~8 min
Cook the whole spices and onions.
1.Heat oil and ghee in a heavy pan over medium heat.
2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon.
3.Cook for 30 seconds until fragrant.
4.Add sliced onion and cook until light golden, 6 to 7 minutes.
saute · ~12 min
Make the mushroom masala.
1.Add ginger-garlic paste and green chili; cook for 1 minute.
2.Add chopped tomato and cook until soft, 4 to 5 minutes.
3.Add turmeric powder, red chili powder, coriander powder, garam masala, and 1 pinch salt.
4.Add mushroom and cook on medium-high heat until it releases moisture and starts to shrink, 4 to 5 minutes.
5.Lower the heat, mix in yogurt, mint, coriander leaves, lemon juice, and 0.5 cup water.
TIPCook the mushrooms on slightly higher heat first so they do not stew too early.
simmer · ~4 min
Simmer the masala briefly.
Cook the mushroom mixture for 3 to 4 minutes until the masala thickens slightly but still looks moist enough to finish the rice.
assemble
Layer the rice and mushroom masala.
Reduce the heat to low. Spread the mushroom masala evenly in the pan and gently layer the parboiled rice on top. Sprinkle a little more mint and coriander from the pan if visible on top.
rest · ~12 min
Cover and cook on dum.
Cover the pan tightly and cook on very low heat for 12 minutes so the rice finishes cooking and absorbs the flavors.
TIPUse very low heat to keep the bottom from catching before the top layer is done.
rest · ~10 min
Let the biryani rest off the heat.
Turn off the heat and let the biryani sit, covered, for 10 minutes before opening.
serve
Fluff gently and serve hot.
Open the pan, fluff the rice from the sides with a light hand, and serve the mushroom biryani hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the parboiled basmati as soon as it reaches about 70% doneness; carryover heat can quickly overcook it.
2
Cook the mushrooms on medium-high heat first so their moisture evaporates instead of diluting the masala.
3
Lower the heat before adding yogurt to the pan to keep it from splitting into a grainy sauce.
4
Keep the mushroom masala slightly saucy before layering; dry masala can leave the top rice underseasoned.
5
Use a heavy-bottomed pan or a tawa under the pot during dum to prevent the bottom layer from scorching.
6
Rest the biryani covered after cooking so the steam settles and the grains firm up for cleaner fluffing.
7
Fluff from the sides with a flat spoon, lifting gently, so the long basmati grains stay separate.