Mushrooms fleshy texture and distinct taste make for a pleasant meat substitute and the perfect ingredient for a vegetarian biryani. This simple mushroom biryani is composed of rice steamed over a duet of porcini and oyster mushrooms simmered in biryani spice and coconut milk. It is simple enough to make as a weekday spicy treat or as a celebratory weekend
dish. Use a combination of different mushrooms for added flavour and
texture. Apart from their unique taste, mushrooms also have nutritional benefits. White button mushrooms (Agaricus bisporus) in particular are one of the only non-meat produce with a high vitamin D content, another good reason to eat more mushrooms.
How to Make Mushroom Biryani
Much like tin fish biryani, there may be some debate as to whether this dish is a biryani or pilaf, I refer to it as biryani because of the spices and cooking technique used. It is a one-pot dish like Amma‘s Durban biryani, rather than her layered oven biryani.
I used mushrooms in the rice and to garnish with whole oyster mushrooms fried in ghee and a combination of Durban masala and biryani spice. Other variations include my preference for chives instead of coriander.
To make this recipe, first, prepare a biryani masala by grinding the spices in a spice grinder. I prepare the rice before making the sauce component. For full instructions see the recipe below.
Mushroom Biryani Recipe
Mushroom Biryani
Ingredients
- 1 kg mushrooms of choice chop into cubes and set aside a few large pieces for topping the biryani
- 1 medium onion (set aside a small portion for garnishing)
- 1 teaspoon ginger and garlic paste
- 1 medium tomato grated
- 3 tablespoons ghee
- 2 tablespoon of biryani spice
- 1 teaspoon Durban Masala
- 1 teaspoon fresh or ground turmeric
- 375ml can of coconut milk
- 1 cup of water
- 2 cups of basmati rice
- 3 cups of water
For Topping
- 1 cup of whole oyster mushrooms or large slices
- 1 tablespoon ghee
- 1 teaspoon Durban masala
- 1 teaspoon biryani spice
- 1/4 cup chives
Instructions
- 2 cinnamon sticks
- 2 bay leaves
- 2 cloves
- 1 star anise
- 1 tablespoon fennel seeds
- 2 cloves
- 3 cardamom pods
2. Prepare the rice
- Add 3 cups of water to a heavy-based pan, add half a teaspoon salt. Bring to boil.
- Add rice. Boil for 2-3 minutes.
- Remove from heat. Drain. Rinse until the water is clear. This procedure removes the starch and makes the rice less sticky. Set aside, prepare the sauce component,
3. The Sauce
- Heat the ghee in a heavy-based pan. Add onions, fry until soft.
- Add biryani spice, masala and turmeric and ginger and garlic. After 2 minutes add the chopped mushrooms.
- Fry until the mushrooms are coated in the spice mixture and appear brown.
- Add coconut milk.
- Top with rice
- Add one cup of water
- Cover and allow to simmer for 15 to 20 minutes.
- Remove from heat. Mix gently turning to combine the rice and sauce
4. Garnish
- Heat a heavy based pan on medium heat, Add ghee and a tablespoon of finely chopped onions. Fry until onions are soft. Add spices, fry for a minute or two then add mushrooms. Fry until slightly brown and crisp. Remove from stove and place over the rice. Top with chopped chives. Enjoy with carrot salad and Dhal and Brinjal.
Calories
421.78
Fat (grams)
24.76
Sat. Fat (grams)
17.33
Carbs (grams)
42.85
Fiber (grams)
5.33
Net carbs
37.52
Sugar (grams)
6.03
Protein (grams)
11.76
Sodium (milligrams)
117.65
Cholesterol (grams)
31.11
Did you make this recipe?
More Mushroom Recipes
Mushrooms are one of my favourite foods during the fasting period of Purtassi. I often make braised mushroom curry or mushroom soup or braised oyster mushroom to toss into a green salad.
