Mushroom Biryani / Kalan Biryani is an easy and flavorful biryani. Pressure Cooking reduces the cooking time considerably. Mushroom Biryanis are very good alternates for non veg biryanis as the mushrooms taste as good as meat. It is a good lunch option. It can be prepared for kids lunch box too. Biryani Can be served with any raitha. I served it with Onion raitha.
Mushroom Biryani / Kalan Biryani
Mushroom Biryani / Kalan Biryani is a yummy lunchbox recipe. It is a great substitute for Non Veg Biryanis.
Servings: 2
Ingredients
- 200 Grams Button Mushroom
- 2 Tablespoon Oil
- 1 Tablespoon Ghee
- 1 Bay Leaf
- 2 Cloves
- 1 inch Cinnamon
- 2 Cardamom
- 1 Onion Peeled and Chopped
- 1 Tomato Chopped
- Coriander Leaves Fistful Chopped
- Mint Fistful Chopped
- ¾ Cup Milk
- 1 Cup Jeeraga Chamba Rice
- 2 Cups Water
- Salt To taste
- 1 inch sized Ginger
- 2 Green Chillis
- 5 Garlic Cloves
- Nutmeg powder a Generous Pinch
- 1.5 Tablespoon Coriander Powder
Instructions
- Wash the rice. Soak rice for 30 minutes.
- Grind Ginger, Garlic and Green Chillis into a smooth paste.
- Heat Ghee in a Wok. Add in Oil.
- Add in the spices. Heat until nice aroma comes out.
- Add in chopped onion and saute until glossy.
- Add in chopped tomato and salt to taste. Saute until the tomatoes are cooked mushy.
- Add in Coriander powder and Nutmeg Powder and saute until glossy.
- Add in chopped mushrooms. Saute for few minutes.
- Add in salt to taste. Add in chopped coriander leaves. Give a quick stir.
Notes
- I have used very less spice as i packed it for my little girl's lunch box. Increase the spices as per your requirements.
Step by Step Photos on how to make Mushroom Biryani / Kalan Biryani:
- Wash the rice. Soak rice for 30 minutes.
- Grind Ginger, Garlic and Green Chillis into a smooth paste.
- Heat Ghee in a Wok. Add in Oil.
- Add in the spices. Heat until nice aroma comes out. Add in chopped onion and saute until glossy.
- Add in chopped tomato and salt to taste. Saute until the tomatoes are cooked mushy.
- Add in Coriander powder and Nutmeg Powder and saute until glossy.
- Add in chopped mushrooms. Saute for few minutes. Saute until the water releasedfrom the mushrooms of any disappears.
- Add in salt to taste. Add in chopped coriander leaves. Give a quick stir.
- Saute for few miutes until the masalas blend well. Then add in the milk.
- Give a stir and cook for 2 minutes.
- Now add in the rice and mix it gently. I forgot to add the turmeric powder in the earlier step so added it now.
- Add in water. Bring the Mixture to boil
- Add in water. Pressure cook for 3 whistles in medium flame. Switch off the pressure cooker. Allow the pressure to release on its own. Open the pressure cooker. Flavourful Mushroom Biryani is now ready to serve.
- Very good LunchBox Recipe.
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