The theme given for this month’s Recipe Redux was Family’s favorite recipe to get back to dinner table. It may be favorite recipe from our childhood or may be it’s family’s current favorite.
Our family is fond of one pot meals , be it a simple dhal rice to lavish biryani. We used to cook any biryani be it a vegetarian or Non vegetarian for family get together.
I decided on sharing our family’s favorite Marinated mushroom biryani .
Yes , in this biryani we use yogurt and spices are used to marinate mushroom which gives it a unique taste and flavor.
Rice / Basmati Rice – 2 cup
Mushroom – 250 g
Onion – 2 large
Oil – 2 tbs
Green chilli – 2
Tomato - 2
Bay leaf – 1
Cardamom – 2
Fennel Seeds – ¼ tsp
Ghee – 1 tbs
Salt to taste
For marinade :
Yogurt - 1 cup
Ginger Garlic paste – 1 tbsp
Garam masala – 1 tbs
Curry powder – 1 tbs
Mint leaves – a handful
Coriander leaves – a handful
Wash and soak rice for fifteen minutes.
Wash and chop mushroom.
Peel and make thin slice of onion.
Chop tomato and slit green chilli.
Marinade : In a bowl , add the curd , curry powder , garam masala , mint and coriander leaves and ginger garlic paste , mix well. To this mixture add the chopped mushroom and let it rest for half an hour.
Heat oil in a pressure cooker , add in the bay leaf , cardamom and fennel seeds.
After a minute , add in the sliced onion and slit green chillies , sauté till the onions turn transparent.
Add the chopped tomato and sauté till it turns mushy.
Now , add the marinated mushroom along with the masala and mix well.
Stir and cook till oil comes on top.
Add the soaked rice and stir for five minutes.
Add about four cup of water.
Add the salt to taste.
Adjust the spice level at this stage , if needed add chili powder.
Cover and cook for two whistles.
Take off flame and let the pressure goes off.
Open the lid and add the ghee and mix well.
Marinated mushroom biryani is ready to serve.
Serve along with onion raita.
Chef’s suggestion :
Chicken or lamb meat can be used instead of mushroom to make respective biryani.
Basmati rice is usually used , but I have used normal rice.
If using basmati rice , use one and half cup of water for a cup of rice.