Biryani is that one dish loved by every single Indian. Even if you’re not from India, you must have heard about biryani and tried it. The dish is a delicacy and has a loyal fan base. It is mostly made with mutton or chicken. But biryani’ veg versions do exist, and we’re going to talk about an amazing and special recipe of veg biryani, which is mushroom biryani. But before we get into the various lip-smacking mushroom biryani recipes, let’s take a look at the mushroom, one of the main ingredients of this biryani, and its benefits. Let’s not waste any more time in checking out what the mushroom biryani recipe is and more in the segments below!
Benefits of Mushroom
Mushroom, in general, is a very low-calorie food item. Moreover, it is loaded with antioxidants, minerals, vitamins, especially Vitamin D. Some mushrooms are also a source of zinc, which is very important for our immune system.
Mushrooms also contain potassium. Potassium lowers the bad impact of sodium on our bodies and helps in keeping blood pressure low. Mushrooms can also aid in weight loss. It is a great food to incorporate into your weight loss diet as it is very low in calories. Let’s check out the nutritional content table below to find out more!
Nutritional Content Table (per 100 gm)
|Dietary fiber||1 gm|
Mushroom Biryani Recipe
Let’s check out what the mushroom biryani recipe are in the segments below! We have discussed in details everything about mushroom biryani. Check out the following:
Chettinad mushroom biryani
Chettinad-style biryani is a very well-loved and flavourful South Indian dish. Moreover, it is a simple dish that does not take a lot of time and can be made in one pot. It is a very different recipe from the traditional biryani recipe, but it is very delicious.
Oil (2-3 tablespoons), chopped onions (2), salt as per taste, mushrooms chopped (2 cups), ginger garlic paste (1-2 teaspoon), turmeric powder, red chili powder (according to spice tolerance), garam masala (1.5-1 tablespoon), coriander powder (1.5 teaspoons), curd (one-fourth cup), chopped mint leaves and coriander, basmati rice (1 cup), coconut milk (1 cup), water (1 cup), cinnamon (2 pc), cardamom (1), cloves (2), dried bay leaf (1), coriander and fried onion for garnish, stone flower
Fried onions- add oil to a pan, and heat it on a low-medium flame. Add your chopped onions to the pan and fry them until it turns golden brown. Be careful as you do not want to burn your onions.
Preparing the mushroom- take a bowl, and marinate your mushrooms with chili powder, ginger garlic paste, garam masala, turmeric, coriander powder, curd, fried onions, salt, coriander, and mint leaves. Mix it well and keep it aside for 25-30 minutes.
Making the biryani- first, you need to soak the rice in a cup of water for 30 minutes. In a separate pan, heat some oil and put cloves, cinnamon, cardamom, stone flower, and dried bay leaves. Sauté them for some time. Then add your mushroom to the pan and cook it. Moreover, you need to add the coconut milk and boil it along with the mushroom. Add your rice in slowly. Don’t forget to mix in the water used to soak the rice. Cook it until there is no water left. Once it is cooked, garnish with coriander and fried onions.
Mushroom biryani recipe hebbars kitchen
Hebbars kitchen is a website that provides a lot of recipes on different items. One of their well-loved recipes is the mushroom biryani recipe which does not take a lot of time to make (prep time is 35 minutes). So, let us get into the recipe-
Basmati rice (1 cup), mushrooms (1-2 cups), chopped capsicum (half), peas (1.5 cups), onion chopped (half), stone flower, cumin (1 tablespoon), cardamom (1-2), black peppers, javitri (1), bay leaf (1), cloves (3), chili powder (1-2 tablespoon), garam masala (1 tablespoon), turmeric powder (1.5 tablespoons), ginger and garlic, green chili, salt per taste, lemon juice
Soak the basmati rice for 30 mins in water. In a separate place, add your mushrooms in hot water and cook it for 15 minutes. Then add bay leaves, cloves, black pepper, oil, cumin seeds, cardamom, and oil. Add your chopped onions and fry them till they change their color. Then put in ginger, garlic, and chili paste. And sauté it. Add the mushrooms and stir until the mushrooms start losing color. Then add the washed rice along with turmeric, garam masala, and chili powder. After that, add peas and capsicum. Add water (2 cups) and salt per taste. Close the lid and let it cook for 15 minutes. Serve with some raita.
Mushroom dum biryani recipe
This mushroom biryani will definitely be worth making. It will be perfect for a Sunday brunch with your family, and since it is homemade, it will also fill your hearts. It is a Hyderabad-style version and is amazing as well. This biryani includes a lot of preparation, but the result is always worth it.
The first step is basic in every recipe. Soak your basmati rice in water for 20 minutes. Then cook the rice in a cooker and keep it aside. You should let it cool completely after bringing it out from the pressure cooker. Then the next step, which is very important in Hyderabadi style mushroom biryani, is fried onions. Cut your onions into small thin pieces. Then heat your oil in a pan and start frying it.
It will take some time to get it perfectly golden brown, but if this step is out of the way, you can focus on the other steps. After you have browned your onions, you can use the oil that is left over to roast your nuts. Roasting your nuts in this oil will add to its flavor. After it is roasted, keep it aside. Then it is time for mixing your saffron with hot water. You can even soak it in milk. Now, the mushrooms.
For this recipe, cut it into pieces and fry it until you see the mushrooms are starting to release water. When the mushrooms are all dried up, add some ghee and sauté it for a few minutes. Now, for the gravy, chop some onions and fry it along with ginger, garlic paste, and green chilies. Add your tomatoes, mint, coriander leaves, along with some water.
Then add the masala for biryani which is usually store-bought. Cook it for some time, then add curd and some of the fried onions. Mix it well. Now you have your separate parts ready. It is time to layer now. Put the gravy at the bottom of the pan, then the rice, then mushrooms, then the roasted nuts and rice again. Garnish it with fried onions and coriander and put your pot on “dum” for a few minutes. There are various methods to put biryani on dum but heating a pan and putting your pot with biryani on top of that pan is the most efficient and famous.
Mushroom biryani recipe BBC
This recipe by BBC also includes wild corns. It is a quick and easy recipe (takes around 30 minutes to make) and will fill up four people. So, let’s get into the recipe-
Butter (1 tablespoon), cumin (1 teaspoon), cardamom (2), bay leaf (1), oil, garlic (2 cloves) chopped, onions chopped, mushrooms (Portobello mushrooms) chopped, sweetcorn (70 gm), garam masala (1.5 teaspoons), chili powder (1.5 teaspoons), tomato puree (1.5 tablespoons), wild mushrooms chopped, chopped coriander, single cream (2 tablespoons), black pepper, butter, almonds (50gm), chili flakes
For the rice, take a pan and add rice, cardamom, bay leaf, and cloves, and rice. Boil it and keep it aside. Take a separate pan, heat oil and butter, then add bay leaf, cumin, cardamom, and fry it. In the same pan, add your garlic (chopped), and fry until it is golden brown.
Add your onions and fry them too. Then add the wild mushrooms and sweetcorn, and toss it well in the pan for about 4 minutes. Lastly, add ground spices, cream, tomato puree to the vegetable mixture and combine it well. Now, for the last step, mix the biryani rice with the biryani masala that we created. Garnish with chopped coriander and serve with raita. (Raita recipe- Ingredients: Greek yogurt, cumin seeds grounded, blackberries blended, truffle shavings
Instructions: blend all the ingredients in a blender/processor. Then keep it in the fridge for a while. Serve with coriander on top)
Thalappakatti style mushroom biryani
Thalappakatti is a place in Tamil Nadu famous for its biryani. It originates from the Dindigul region of Tamil Nadu. It is a very renowned restaurant, and its biryani is amazing. Normally it is made with chicken or mutton, but for this recipe, mushrooms are used to make this recipe vegetarian. The main part of this recipe is the spices that are used which makes this recipe unique.
Oil, seeraga samba rice, small onions (around 20), garlic, ghee, mint leaves, coriander, chili powder, salt as per taste, soybean chunk (1 cup), mushrooms (10 ounces), water (five cups), lemon, yogurt (half cup), cloves (4), cinnamon (4), cardamom (3), mace (2), nutmeg( half of one seed), green chilies (5), ginger
Wash your rice (seeraga samba rice) and immerse it in water for at least 25 minutes. Take your soy chunks and soak them for 30 minutes. Wash your mint and cilantro, and break your ingredients for the masala. Grind your cinnamon, nutmeg, mace, cardamom, and cloves. In the ground mixture, add ginger and chilies. Set the mixture aside for later use. Now take a pan and heat oil in it.
Take the onion-garlic mixture, biryani masala, and mix well. Cook the mixture and add soy chunks, mushrooms, and yogurt. Cook it for a few minutes and add salt and chili powder. Add water, lemon juice, and coriander to the mixture. Now add the rice and cook it. This type of rice might need more water, so keep adding water as required. Cook it for 15 minutes on low heat. After it is done, please wait for it to cool down and serve.
Vegan mushroom biryani
This vegan-friendly mushroom biryani is great for people who have opted for the environmentally conscious step of being vegan. This recipe does away with the ingredients of the recipe, which are not vegan, but it is equally delicious. Moreover, it is also a healthier option for people, as it is low in fat.
Basmati rice (half cup), cumin seeds or caraway seeds, cardamom (2-3), cremini mushrooms, cashews (raw, half cup), bay leaves (2), oil, chopped coriander or mint leaves, turmeric (1.5 teaspoons), ginger garlic paste, paprika (half teaspoon), fried onions (can be store-bought or homemade), saffron (soaked in hot water or dairy), salt as per taste, lemon
First step is to take your cashews and blend them. Add your lemon juice to the blended cashews. In a separate pan, put in salt, cardamom, and bay leaves. In this mixture, add in your rice. When the rice starts to boil, turn down the heat and cover it. Do not take off the lid for at least 8 minutes.
In another pan, heat oil. Now, add your cumin seeds and when they start toasting, add your mint leaves/coriander leaves. Then add ginger garlic paste and sauté it for another few minutes. Add salt accordingly. Now add the rest of the ingredients: paprika, fried onions, biryani masala, turmeric, and the cashew and lemon mix. Cook it for some time. Add your mushrooms to this mixture and mix it well. Take the cooked rice and layer it with onions and saffron on top. Cover it properly and cook it for a few minutes on high heat. After it is cooked (give it 20 minutes), let it cool, and serve.
We have come to the end of this blog and I hope these recipes were helpful. Now, you can cook mushroom biryani like an expert in perfect South Indian style. Cook for your family and friends, and enjoy this dish to the fullest! And don’t forget to tell us in the comment section below how you enjoyed cooking this recipe!