This is my first option if I have mushrooms at home so let the world know this… 😉!
I know and I have heard this from my loved ones that “Biryani” can never be vegetarian. However, I am a vegetarian and this is the only biryani I have tasted 😀 so this is a delicacy to me. I am here in Costa rice for a break last few days. Obviously, new place and beautiful. However, Vegetarian options are not great unless I cook here. If I go to the the main town I might get some option. So, for now all I am having –> rice, beans and plantain. At this point, I choose peace over food and humans which is unlike me. So, no complaints!
* Oil – 2 tbsp
* Bay leaf – ½
* Cinnamon – 1 thin piece
* Cloves – 3
* Cardamom pods – 2
* Onions – 1, big, sliced thinly
* Mint – 1 cup, chopped finely
* Coriander leaves – 1 cup, chopped finely
* Garlic – 6, very finely chopped
* Ginger – 2 cloves, finely chopped
* Green chilli – 8, slit
* Tomato – ½, sliced
* Turmeric powder – ¼ tsp
* Biryani masala – 1 tsp
* Red Chilli powder –1 tbsp
* Mushrooms chopped (crimini, or another favourite variety) – 2 cups
* Salt – 2.5 tbsp or as per your taste.
* Basmati Rice – 2 cups
* Water – 4 cups
* Coriander leaves – 1 tbsp, chopped
Directions
- Take a big wide pan, add oil on medium heat, and add the spices like bay leaf, Cinnamon, cloves, cardamom pods, and sauté for a minute. Add the cumin seeds, then the onions, mint, coriander leaves, ginger, garlic, green chillies, and fry for two minutes with a bit of salt.
- Then add tomatoes with mushrooms, turmeric powder, biryani masala, red chilli powder and salt.
- Mix well and sauté for two minutes.
- Then add the rice and mix well.
- Add the water to it and close the pan in medium high heat for ten minutes.
- After ten minutes, change it to low for ten minutes.
- Finally, keep it closed for ten minutes after removing from heat.
- Garnish with coriander leaves.
- Notes: Remove chilli powder if you find it spicy.
