How about a restaurant style mushroom Biryani recipe? Made from fresh ingredients, this is one of the best biryani rice dishes I have had in awhile. I was visiting a restaurant and had this vegan biryani, interviewed the chef, and wrote the recipe down. She asked me to keep the name of the restaurant out of this, so I am. This is such a unique recipe for mushroom Biryani. It has a myriad of delicious seasonings and spices. You are going to love it! A biriyani recipe so good it's based off of a secret recipe. Shhh, don't tell!
Restaurant-Style Mushroom Biryani With ‘Homemade Biryani Masala’ [Vegan, Gluten-Free]
For the Mushroom Biryani:
- 12 ounces button mushrooms
- 1 and 1/4 cup basmati rice
- Cashew nuts, around 15 (optional)
- Mint leaves-leaves from around 15 sprigs (Not the sleeved mint, look for asian mint leaves)
- 1 large red onion (sliced lengthwise)
- 1 heaped teaspoon tomato, (chopped super fine)
- 1 heaped teaspoon black cumin seeds aka shah jeera/ cumin seeds
- 1 tablespoon rice bran oil
- 1 teaspoon Turmeric
- 2 cups water
- Below Biryani masala serving
- Salt, to taste
For Homemade Biryani Masala:
- 3 cloves
- Small stick of cinnamon
- 1 star anise
- Green and black cardamom pods (take the seeds out and crush in mortar and pestle and add it to the oil along with other ingredients)
- 1.5 heaped tablespoons coriander seeds
- 3 dry red chili
- 3 fresh green chili
- 2 tablespoons shredded coconut
- 1-inch piece of ginger
- 7 massive cloves of garlic
- Leaves from around 8 sprigs of coriander
To Make the Biryani Masala:
- In a tsp of oil, fry each of the spices. Add them one after the other. Add them to a food processor. This will become our curry paste.
To Make the Mushroom Biryani:
- Wash rice, drain water and let it stand, start the next step straightaway.
- In a pressure cooker/a heavy bottomed pan, heat oil, add cumin seeds, once they start to crackle, add cashews, fry until golden brown.
- Time to add onions in, fry until golden brown too (use salt to help you here).
- Now, add turmeric & tomato in and fry until it turns mushy. Add mint leaves and fry it until it wilts.
- Now, add the ground paste and fry until the raw smell disappears.
- Stir in the rice and fry until it is all well coated with the masala.
- Now, add required salt and mix everything well.
- Add 2 cups of water and if pressure cooking, 3 steam outbursts and 5 minutes on low flame. Else, if you are using a pan, cover and cook until rice is well done (around 20-30 minutes).
- Serve with any curry of your choice
Inspired by Malar’s Kitchen