Mushroom Biryani is a delectable North Indian recipe that can be used up as a full course luncheon or dinner meal. This delicious recipe is organized using simple Mushroom, tomatoes, ginger garlic paste, green chilies, yogurt and a mishmash of Indian spices which create this dish super delicious and hard to balk. It can be prepared easily, at home without investing much effort. This main dish recipe stands fairly on health grounds as it contains button mushrooms that are actually just for our immunity. Mushrooms are very beneficial in cutting down the danger of heart diseases and cancer. Aside from that, it is also a fertile source of various vitamins and minerals. It is liable to Serve on the occasions like kitty party, potluck, buffet, anniversary, birthday, lunch or on a family get-together. You can dish out this mouth-watering dish with Raita or mint chutney. This recipe is going to suit your family's favorite
Once you serve it at your next family get together. Then, run forwards and try this mouth-smacking dish for your loved ones and be ready to get showered with compliments.
Ingredients of Mushroom Biryani
• 3 cup rinsed,soaked basmati rice
• 2 cup chopped onion
• 2 teaspoon ginger paste
• 4 split green chilli
• 1/4 tablespoon red chilli powder
• salt as required
• 4 crushed green cardamom
• 3 bay leaf
• 1 1/2 teaspoon crushed lightly fennel seeds
• water as required
• 1 cup rinsed,chopped button mushroom
• 2 cup chopped tomato
• 2 teaspoon garlic paste
• 1 cup yoghurt (curd)
• 1 1/2 teaspoon powdered black pepper
• 3 1/2 tablespoon ghee
• 4 clove
• 2 1/2 cinnamon stick
• 1 1/4 teaspoon powdered turmeric
• 1 tablespoon garam masala powder
How to make Mushroom Biryani
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Measure 1 To cook this yummy recipe, wash and soak the basmati rice for 20 transactions. Then wash the mushroom to remove all the dirt from it. Measure
Measure 2 Put a pressure cooker over medium fireand add ghee in it. At one time it is heated, add bay leaf, cinnamon, cloves, coarse cardamom and fennel seeds. Fry for 2 transactions. Then add chopped onions and saute until it turns translucent.
3 Immediately, add ginger garlic paste, green chiles, tomato, mushrooms. Mix them well and saute for approximately 2 minutes. Then add yogurt, red chili powder, turmeric powder, black pepper powder. Fry them and cook for 2 minutes.
Measure 4 Side by side, add soaked basmati rice along with the 4 cups of water in the mix. Mix them all. Close the pressure cooker and cook for 2 whistles.
Measure 5 At one time it is cooked, turn off the fire and allow the pressure to be cut completely. Take out the lid and your Mushroom Biryani is ready to be answered. Enjoy!