
Oyster Mushroom Biriyani
Ingredients
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2 cups basmati rice
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4 cups water
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200 gram oyster mushrooms, cleaned with a cloth and sliced
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1 onion, finely chopped
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2 tomatoes, finely chopped
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2 green chilies, chopped
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2 cloves garlic, minced
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1-inch piece of ginger, grated
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1 tsp cumin seeds
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1 tsp coriander powder
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1 tsp garam masala
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1 tsp red chili powder
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1/2 tsp turmeric powder
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Salt, to taste
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1/4 cup vegetable oil
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1/4 cup chopped fresh cilantro leaves, for garnish
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1/4 cup fried onions, for garnish
Instructions
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Rinse the rice well and soak it in water for 30 minutes. Drain and set aside.
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In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter.
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Add chopped onion, green chilies, garlic, and ginger. Saute until onions turn golden brown.
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Add sliced oyster mushrooms and mix well. Cook for 5-7 minutes until the mushrooms are tender and cooked through.
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Add chopped tomatoes, coriander powder, garam masala, red chili powder, turmeric powder, and salt. Mix well and cook for 5-7 minutes until the tomatoes are soft and mushy.
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Add the soaked rice and water. Mix well and bring to a boil.
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Reduce the heat to low, cover the pot with a tight-fitting lid and let it cook for 15-20 minutes or until the rice is fully cooked.
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Once the biryani is cooked, remove from heat and let it rest for 10-15 minutes.
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Garnish with chopped cilantro leaves and fried onions. Serve hot with raita or plain yogurt.