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Mushroom Biryani

Mushroom Biryani

Cook Time
60-90 min.

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    Ingredients

    • 2 cups Basmati rice
    • 2 cups of mushrooms
    • 2 tbsp of oil
    • 1 tbsp of butter

    Cooking spices & aromatics:

    • 1 medium onion sliced thin
    • 1 tbsp ginger paste
    • 2 tbsp garlic paste
    • 2 Black Cardamom Pods
    • 6 Green Cardamom Pods
    • 6 Cloves
    • 1 Large Cinnamon stick
    • ½ tsp Black Pepper
    • 2 Large Kashmiri Chilies
    • 1 Whole Mace
    • 2 Whole Star Anise
    • 1 Tsp Cumin
    • ½ Tsp Saffron threads
    • 3 Curry Leaves
    • 1tsp Lemon Garlic Salt

    Saffron Infusion:

    • ½ Tsp Saffron threads
    • ¼ cup Whole milk (can be substituted with plant based milks)

    Directions

    Rine & soak Basmati rice in room temperature water for 1 hour. Sauté the onions and mushrooms in oil until golden brown (around 5-7 minutes).

    Add in the spices and aromatics; sauté for another 2-3 minutes. Add in the peas.

    Add 4 cups of water and bring everything to a simmer. Turn down the heat and simmer COVERED for about 15 minutes or until the rice is al dente. Turn off the heat and leave to steam for another 7-10 minutes.

    In the meantime, gently heat the milk until it barely simmers. Turn the heat off and add the saffron threads to steep for at least 10 minutes.

    Garnish the cooked Biryani with the saffron infusion and knobs of butter just before serving; enjoy immediately.