Mushroom Biryani

Mushroom Biryani is the perfect dinner for Meatless monday or any vegetarian dinner!

Every now and then I go through a want to be vegetarian phase.  I’m sure you’ve seen it in my previous posts where I talk about not cooking with meat as much.  But then something happens, like a BBQ, or 4th of July, or everyone going to a steakhouse dinner, and I cave.  And anyone that knows my husband knows that he struggles with the same want to be vegetarian syndrome.  He reads research that suggests meat causes cancer, or he watches a documentary about the benefits of a plant based diet and we all change our diets.

Well what happened this time was a documentary called “What the Health”.  I have yet to see it but he gave me the breakdown and I was on board.  Vegetarian we shall be.  I was going to be super serious about it this time.  I was going to make it fun and be creative with our new vegetarian dishes so we don’t even miss meat.  And so when a few of my friends were discussing attempting to make chicken biryani, I decided to put the tons of mushrooms I purchased to use.  I present you with, mushroom biryani!

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Mushroom Biryani

All the rich flavors of a traditional biryani but without the meat!  Perfect for a vegetarian dinner. 

Course: Entree

Cuisine: Indian, Middle Eastern

Author: Nadia Hubbi

Ingredients

• 1 portebella mushroom sliced
• 10 white mushrooms in quarters roughly 2 cups
• 2 tsp garam masala
• 1/2 tsp tumeric
• 1 Tbsp ginger grated
• 1/2 tsp garlic powder
• 4 garlic cloves crushed
• 1/3 cup cilantro
• 4 whole cloves
• 3 cardamom pods
• 1 Tbsp lemon
• 1/3 cup yogurt
• 1 tsp salt
• 1 Tbsp ghee
• 1 onion sliced
• 2 cups chicken or vegetable stock
• 1 cup basmati rice

Instructions

1. In a large plastic bag marinade the mushrooms by mixing garam masala, grated ginger, garlic, tumeric, chopped cilantro, cloves, cardamom, lemon juice, yogurt and salt. Refrigerate for at least 20 minutes.
2. Soak rice in water for 30 minutes
3. In a saucepan add ghee and caramelize onions on low heat for 7-8 minutes or until lightly golden brown.
4. Add mushroom mixture to onions and sauté for 7 minutes.
5. Drain rice and add to pan with mushrooms
6. Sauté rice with mushrooms for 3-4 minutes
7. Add stock and bring to a boil
8. Cover on low heat for 20 minutes
9. Remove from heat, leave cover on and let rest for 5 minutes
10. Top with cilantro for garnish

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