I sometimes do feel that it is not necessary a good biriyani needs to be non-veg. The Malabar style vegetable biriyani proved it to me as well as a bunch of guests I made it for! A very close competitor is this biriyani, which is made with mushrooms.
Mushroom tastes so much like meat. I personally like it a lot, though I don’t have folks in the family who enjoy it. I had to make biriyani when I landed up with two boxes of it picked up at a very good deal at the hypermarket closeby. Now does that happen to you? When I see fruits and vegetables at good deals, I tend to go overboard and pick them up and unfortunately they end up hastily used up or spoiled. 🙁 I used to always keep mushrooms at normal temperature – my kitchen is pretty warm! – and it would get spoiled within a day or so, but recently I realized keeping it in the fridge did keep it more fresh and without any slimy feeling.
OK, now coming back to the biriyani, it is basically a one-pot meal, so you don’t have any multiple pots to wash. It also comes together in no time, making it a perfect lazy weekend meal or a special dinner for a weekday. All you will need is a raita and some pickle, and you are good to go! As soon as Rasha saw the pot, she frowned and said, “Mushrooma?” 😕 Hearing her, Azza refused to even touch the rice, though I somehow pushed a few morsels down her throat. But the imp who first frowned, ate up her first portion, came for a second serving and had that too! All I could do was ask her, “Why all that drama in first place?” 😀 Off to this recipe…
Easy Mushroom Biriyani
- 2 cups basmati rice soaked for an hour and drained
- 2 tbsp oil/ ghee or a mix of both
- 1 pc cinnamon
- 1 bay leaf
- 2 cardamom
- 10-15 peppercorns
- 2 cloves
- A sprig curry leaves
- 1 large onion sliced
- 3 green chillies chopped
- 1 tsp ginger garlic paste
- 1 to mato chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp Kashmiri red chilli powder
- 1/2 tsp garam masala powder
- 500 gm mushrooms chopped coarsely
- A handful of coriander and mint leaves chopped
- 1 cup coconut milk
- 2 cups water
- Salt and pepper to taste
- Heat ghee in a large saucepan and fry the whole spices briefly. Add the curry leaves and allow to splutter.
- Add the onions and chillies and saute till soft.
- Add the ginger garlic paste and saute till raw smell is gone.
- Add the tomatoes and cook till it is mashed up.
- Add in the powders and cook for a minute.
- Add the mushrooms, coriander and mint leaves and cook for around five minutes.
- Add the drained rice and coat well. Leave on low for five minutes.
- Add in the coconut milk, water, salt and pepper as required (I added around a tbsp or more for spice). Allow to boil on high flame.
- Reduce the flame to the lowest and cook covered till done.
- Serve garnished with more coriander and mint leaves.