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Mushroom Biryani
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5 from 1 vote

Mushroom Biryani | Kalan Biryani

Mushroom Biryani is a healthy and yummy alternative to nonveg biryani. Mushrooms are low in carbohydrates,and are cholesterol and fat-free.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 223kcal
Author: sharmila kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Basmati Rice
  • ¾ cup Button mushrooms
  • 2 Onion sliced lengthwise
  • 2 Tomato medium sized
  • 1 tbsp Mint Leaves
  • 2 tbsp Yogurt / Thick Curd
  • 2 tsp Ginger Garlic paste
  • 1 tsp Garam Masala powder
  • ¼ tsp Red Chilli powder
  • ¼ tsp Turmeric Powder
  • 1 tbsp Oil
  • 1¼ cup Water
  • Salt to taste
  • Kesari Powder – a pinch Optional
  • 2 Cloves
  • 1 Cardamom
  • 1 Star anise
  • 1 inch piece Cinnamon
  • 2 Bayleaf

To Grind:

  • 4 tbsp Cilantro / Coriander leaves
  • 3 tbsp Mint leaves
  • 1 Green Chilli
  • ½ tsp Fennel seeds

Instructions 

  • Take the ingredients mentioned in the “To grind” section in a blender grind it to form a smooth paste. If you feel it’s too thick to grind add little water and grind them. Now take a heavy-bottomed Pressure Cooker and add in the oil or Ghee.
  • Wait till the oil becomes hot and then add in the Fennel seeds, Cinnamon sticks, Star Anise, Bay leaves, Cloves, Fry till it sizzle, It will give a nice aroma. Then add in the Onions which are sliced lengthwise. Fry until it becomes golden brown in color.
  • Next add in the ginger garlic paste, fry until the raw smell leaves it will take about 2-3 mins. Then add in the ground green puree stir well and also add the remaining mint leaves. Fry until the raw smell leaves or till the mint leaves shrink. Stir well.
  • Next, add in the chopped tomatoes, wait till the tomatoes are cooked and oil leaves from the sides, Then add in the Chilli Powder, Turmeric Powder, Garam masala powder, salt and mix well.
  • Now add in the Clean and chopped mushrooms, Stir well for a min and then add in the soaked Basmati Rice, and fry for a min.
  • Add in the measured water 1 and ¼ cups and the curd. Give everything a good mix. Now add in Kesari Powder. This is optional. After adding Kesari powder don’t mix it. Wait until the water comes to a boil and then close the cooker and pressure cook for one whistle.
  • Let the pressure gets released by itself and then carefully open the cooker and fluff it up with a fork. Handle the rice gently so that it won’t break.

Notes

  • Adjust the spiciness according to your taste.
  • You can also cook this Mushroom biryani in Instant Pot
  • You can skip adding the Kesari powder, it is just optional.
  • Instead of adding curd, you can also add Lemon juice.
  • Clean the mushrooms well before adding into the biryani.

Nutrition

Calories: 223kcal | Carbohydrates: 41.1g | Protein: 4.9g | Fat: 4.1g | Saturated Fat: 0.6g | Sodium: 61mg | Potassium: 265mg | Fiber: 2g | Sugar: 2.3g | Calcium: 52mg | Iron: 3mg
Keyword Kalan Biryani, Mushroom Biryani
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