Mushroom Biryani | Mushroom Pulao | Kalan Biryani | Mushroom Recipes | Rice Recipes | Lunch Recipes

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is high in protein, while long-grain rice is more affordable.

mushrooms

🥗Healthier: cauliflower

💰Cheaper: button mushrooms

Cauliflower adds nutrition and is often cheaper.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder is a good alternative with similar flavors.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley provides a fresh taste and is often less expensive.

Wash 1 cup of long grain basmati rice a few times and soak it for about 30 minutes.

In a mixer jar, add 3 large cloves of chopped garlic, 1 piece of chopped ginger, 2 chopped green chillies, 1 tablespoon freshly grated coconut, 1 tablespoon red chili paste, a few mint leaves, a few coriander leaves, and 2 teaspoons of water; grind into a fine paste.

Slice 400 grams of fresh mushrooms into thick pieces.

In a pressure cooker, heat 2 tablespoons of ghee and 1 tablespoon of oil.

Add whole spices: 1 piece of cinnamon, a few cloves, cardamom, star anise, and bay leaf.

Add 3 finely chopped medium sized onions and cook until golden brown.

Add the ground masala paste and cook for 2 minutes.

Add 3 large chopped tomatoes and cook for 2-3 minutes.

Add 1 teaspoon of salt, 1/2 teaspoon turmeric powder, and 1 teaspoon coriander powder; mix well.

Add the sliced mushrooms and mix everything together.

Add a handful of fresh mint leaves and a handful of fresh coriander leaves; mix well.

Transfer the soaked rice to the pressure cooker and gently mix it in.

Add 1 cup of water and check for seasoning, adding more salt if necessary.

Close the pressure cooker and cook on low heat for 5 minutes after the steam comes up.

Turn off the stove and let the pressure cooker sit for 5 minutes before opening it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary