Ingredients:4 cups crimini mushroom , cut into quarters
3 cups Oyster mushrom, cut into half
13/4 cups basmatic rice
1 cup caramelized onion
1 Tbsp ginger garlic paste
1/4 cup sour cream,
1/4 yogurt
3 Tbsp or more Shan Biryani Masala (per taste)
1/2 tsp of red chili powder
3 to 4 Tbsp of Ghee
1 cup of chopped cilantro
a pinch orange coloring
See this link for Caramelized Onions : http://acooksmemoir.blogspot.com/2015/02/caramelized-onions-with-pears-and.html.
Omit the caraway seeds and the pears for Mushroom Biryani.
Method:
In a big pot, 8 cups of water to a boil. Add about 1 tablespoon salt. The water should taste quite salty. Then add the soaked rice and cook until the rice is 90 % cooked.
Heat ghee, then add the caramelized onions. Cook for 2 to 3 minutes. Then add the mushrooms and cook for 2 to 3 minutes. Add the biryani masala , the red chili powder and stir well to combine and cook for 1 to 2 minutes. Remove from heat and stir in the sour cream and yogurt. Add the chopped green chilies and cook for about another 2 minutes. Add salt and 1/2 the chopped coriander leaves.
Strain the cooked rice. Reserve about 3 tablespoon of the rice water. Add 1 Tbsp of melted ghee and a pinch of orange color.
Layer the cooked basmatic rice on top of the mushrooms. Spread the rice evenly. Then sprinkle the rice water on to the rice.
You can sprinkle some fried onions, chopped coriander leaves and fresh chopped mint leaves.
Cover the pan with aluminium foil, followed by a cover. Put something heavy on the cover to seal it tight.
Cook for about 5 minutes on medium low heat. All we want is to infuse the saute mushroom flavors into the almost cooked basmatic rice. Sprinkle some toasted shaved almond on the rice before serving.
Serve with some cucumber tomato salad and Mung Dal Curry. See my link for this curry: http://acooksmemoir.blogspot.com/2015/02/whole-mung-dal-curry-dip.html
In a big pot, 8 cups of water to a boil. Add about 1 tablespoon salt. The water should taste quite salty. Then add the soaked rice and cook until the rice is 90 % cooked.
Heat ghee, then add the caramelized onions. Cook for 2 to 3 minutes. Then add the mushrooms and cook for 2 to 3 minutes. Add the biryani masala , the red chili powder and stir well to combine and cook for 1 to 2 minutes. Remove from heat and stir in the sour cream and yogurt. Add the chopped green chilies and cook for about another 2 minutes. Add salt and 1/2 the chopped coriander leaves.
Strain the cooked rice. Reserve about 3 tablespoon of the rice water. Add 1 Tbsp of melted ghee and a pinch of orange color.
Layer the cooked basmatic rice on top of the mushrooms. Spread the rice evenly. Then sprinkle the rice water on to the rice.
You can sprinkle some fried onions, chopped coriander leaves and fresh chopped mint leaves.
Cover the pan with aluminium foil, followed by a cover. Put something heavy on the cover to seal it tight.
Cook for about 5 minutes on medium low heat. All we want is to infuse the saute mushroom flavors into the almost cooked basmatic rice. Sprinkle some toasted shaved almond on the rice before serving.
Serve with some cucumber tomato salad and Mung Dal Curry. See my link for this curry: http://acooksmemoir.blogspot.com/2015/02/whole-mung-dal-curry-dip.html
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