Your sister says she is coming over for lunch and her constant gripe is that I don’t cook anything for her. So this time I thought would take an effort to make something elaborate.
Now when it’s a Tuesday and she follows a no nonveg day, that would certainly leave me in a fix. Lazy bum that I was I had not stocked the fridge too. But luckily had 2 packets of mushroom which I had bought recently for a pasta order but the client told me not to add any at the last moment.
So now I have these mushrooms and I was racking my brains on what to make. And then I remembered my mom making this mushroom Biryani recently so I thought why not, it’s pretty yum
Mushrooms are considered a vegetarians meat due to its flavour and texture. What a perfect ingredient to a dish that is quintessentially made with meat. Was tempted to add eggs to it but controlled.
Well the end product is for u to see and us to hog and hog we did. All over in one meal.
400 gms button mushroom – quartered
4 tsp hung curd
1 tsp gingergarlic paste
2 fried onion paste
chopped coriander leaves
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp haldi
1.5 cup rice
1 cinnamon stick
2 black cardamoms
1 tej pata
1 star anise
1tsp shah jeera
1 tsp ghee
1 sliced big onion
1/2 tsp garam masala
1 fried sliced onion
saffron mixed in 1/4 cup warm milk
- Marinate the mushrooms with all ingredients mentioned, don’t add salt. Leave for 45 mins.
- Cook rice till 90% done. Drain water and spread to dry.
- Heat ghee in a pan and fry the onions till golden brown.
- Add the marinated mushrooms and cook it out. Once nearly done, add salt, lime and garam masala powder. Mix well and shut the gas
- Take a big heavy bottom vessel, grease with ghee.
- Make a layer of rice, then add some fried onions, coriander, cashew and mint, sprinkle little saffron milk.
- Add a layer of the mushroom masala. Now alternate again with the rice, garnish and mushroom to finish off with rice layer again. Garnish well on top.
- Seal the lid with atta to give dum to the biryani.
- Place the vessel on a tawa and cook on slow for about 25 mins. Serve hot with some raita.