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Spicy Mushroom Biryani: Learn this Beginner-Friendly recipe

Spicy Mushroom Biryani: Vegetable biryani has infamously been referred to as a posh pulao. Some people believe that the main component that makes biryani such a pleasure is missing when the meal is made without chicken or beef. Paneer biryani was prepared in response by vegetarians. Then someone noted that paneer was already a component […]

Edited By : Sahelee Rakshit | Updated: Feb 20, 2023 14:29 IST
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Spicy Mushroom Biryani: Vegetable biryani has infamously been referred to as a posh pulao. Some people believe that the main component that makes biryani such a pleasure is missing when the meal is made without chicken or beef.

Paneer biryani was prepared in response by vegetarians. Then someone noted that paneer was already a component of the majority of pulao recipes. Making spicy mushroom biryani would silence the critics of vegetarian cuisine, as we have proposed. This rich dish would benefit greatly from the addition of mushrooms. With no non-vegetarian components, this version allows you to enjoy a delicious biryani with rich seasoning.

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Spicy Mushroom Biryani: Method

To prepare Spicy Mushroom Biryani, soak the rice for 3-4 hours before boiling it with whole spices (until it is 70% cooked). In a separate pan, combine jeera, cardamom, cloves, cinnamon, star anise, and bay leaf, as well as sliced onions and ginger garlic paste. Stir-fry for a few minutes before adding the tomatoes.

Add green chilies, red chilli powder, biryani masala, or garam masala once they’re soft and mushy. Then, add the curd and continue to sauté. Continue for a few minutes, or until the ingredients are thoroughly combined. Before adding the drained rice and water, lightly stir-fry the sliced mushrooms. Season with salt to taste and thoroughly combine everything. Cook over a medium heat with the lid on. Your biryani is now complete! Serve with raita to counteract the heat.

Also Read: Kitchen Tips: Effective ways to clean tea strainer

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First published on: Feb 19, 2023 04:54 PM IST

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