By: Payal
A quick and flavourful mushroom biryani, ideal for busy days when you want something aromatic and satisfying. This recipe uses simple ingredients to create a rich, comforting meal that comes together with minimal effort and time.
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1 cup basmati rice (soaked for 15 minutes)
1.5 cups sliced mushrooms
1 medium onion (thinly sliced)
1 small tomato (chopped)
1 teaspoon ginger‑garlic paste
2 tablespoons oil or ghee
½ teaspoon cumin seeds
½ teaspoon turmeric powder
1 teaspoon biryani masala
Salt to taste
2 cups water
Fresh coriander and mint leaves (for garnish)
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Heat oil or ghee in a pan and add cumin seeds, letting them crackle and release their aroma. Add sliced onions and sauté until golden and lightly crisp.
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Add the ginger‑garlic paste and cook for a minute until the raw smell fades. Stir in the chopped tomatoes and cook until they soften and blend well.
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Add the sliced mushrooms and cook for a few minutes until they release moisture and reduce slightly. Mix in turmeric, biryani masala and salt well.
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Drain the soaked rice and add it to the pan, gently mixing it with the mushroom masala. Cook for a minute so the rice absorbs the flavours evenly.
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Add water and bring to a boil, then lower the heat. Cover and cook for 10–12 minutes until the rice turns fluffy and perfectly cooked.
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Switch off the heat and let the biryani rest for a couple of minutes. Fluff gently and garnish with fresh coriander and mint before serving hot.
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