Mushroom Biryani

At a point when I knew just one basic recipe for mushrooms, I learnt this recipe from my sister-in-law who is also quite a food enthusiast as me. This serves as a great alternative to vegetable biryani.

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Button mushrooms – 12, chopped
Onion, finely chopped – 1 cup
Cinnamon – 1 inch piece
Cloves – 2
Green chillies – 1, slit lengthwise
Tomato, finely chopped – 1/2 cup
Turmeric – 1 tsp
Chilli powder – 3 tsp
Dhania powder – 2 tsp
Basmati rice – 2 cups
Salt – to taste
Water – 5 cups
Oil – 2 tbsp

To Grind:
Ginger – 2 inch piece
Garlic – 5 cloves
Grated coconut – 1/2 cup
Onion, roughly chopped – 1/2 cup


  • Boil 5 cups of water. When the water starts bubbling, add rice
  • Cook until three-fourth done and drain the rice using a colander. Set aside
  • Grind ginger, garlic, coconut and onion into a fine paste
  • Heat oil in a pan and add cinnamon, cloves and green chilli
  • Then, add finely chopped onion and mushroom. Saute for 10 minutes
  • Add the ground paste and tomato and saute for a couple more minutes
  • Add turmeric, chilli powder, dhania powder and salt
  • Cook for few more minutes and transfer the contents to an oven-safe dish. Then add the rice to the same dish such that it forms the top layer
  • Place the dish in a preheated oven at 400°F for 20 minutes
  • If you do not have an oven, add rice to the pan in which the mushrooms are cooked and place it over a tawa (flat non-stick pan) and place the set-up on medium heat for 15 to 20 minutes
  • Serve hot with raita


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