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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