The past Sunday, our friend invited us to their house for Indian food. They made dosa, idli, vada, chutney, sambar and the list goes on. We were thrilled. We both filled ourselves non stop until we can barely breath. Man, it’s been a while we had good indian food and it’s homemade! Lucky us. The food our friend prepared was too much that I had to pack some home. I was happy, Mister Paya was happy because we had our dinner planned too.
On top of the food we packed home, they gave us a BIG packet of mushrooms. They bought 4kg of mushroom from the farmer’s market because it’s cheap but they can’t finish. Lucky us again. They said you can do a lot with mushrooms – the indian way. *Grin* You can make mushroom curry, mushroom briyani, mushroom masala…
So I made mushroom briyani today and tomorrow I am going to have mushrooms as breakfast too. I have most of the ingredients at home but not fresh coriander and mint. I am a bit lazy to get out from the house and so I just replaced with dried mint. This briyani is slightly dark in colour because of the mushroom and it’s also a bit spicy. Don’t mind that because if you eat with yogurt, the yogurt will cut down the spiciness slightly.
This kind of briyani is a bit tricky to make because you have to estimate the amount of water you put in. If you put in too much, the rice will become mushy. Too little water and the rice will be undercooked. I had several tries and chomp on both types before I get the correct one.
I adapted this recipe from this site.
Serves 2-3 person
- 1.5 cup of rice (wash and soak in water for 1/2 hour)
- 15 mushrooms, sliced (about 5mm)
- 1 medium sized onion, chopped
- 1 tomato, chopped
- 1 green chili, sliced
- 3 teaspoon of ginger garlic paste
- 1 sprig of curry leaves
- 1 teaspoon of cumin seeds
- 1 teaspoon of fennel seeds
- 1 inch of cinnamon stick
- 3 cloves
- 3 cardamon
- 2 bays leaves
- 1 star anise
- 2 teaspoon of coriander powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of garam masala powder
- 1/4 teaspoon of red chilli powder
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of ground mace
- 3 tablespoon of vegetable oil
- 2.5 cups of water
- 4 teaspoon of salt (Approximately. Taste and adjust accordingly)
- 1 teaspoon of sugar
- Yogurt (usually serve alongside with briyani)
- Heat up your pot with oil with medium heat. Add the ingredients “for tempering” once the oil is hot.
- Stir for a while and you will smell a nice fragrance. Be careful not to use high heat to prevent the spices from burning.
- Add in the onion. Stir and cook until the onion turns slightly translucent and soft.
- Add in ginger garlic paste, chopped tomatoes, sliced green chilli, curry leaves and dried mint.
- Cook under low/medium heat until tomatoes is seen soften.
- Add in the Ground Spices and stir evenly. Cook for roughly 10 seconds until the spices combine with the mixture in the pot.
- Add in the mushrooms and continue to cook for about 2-3 minutes or until the mushroom turns soft.
- Add in 2.5 cups of water and season with salt. Taste and adjust accordingly. Since you are adding rice into this mushroom stock, your mushroom stock should be slightly saltier than when you have your soup. It will balance up when rice is added.
- Add in rice and cook in high heat until you see the whole mixture starts to boil. Cover with lid, turn to low heat and continue to cook. Do not stir during this process.
- This process will take approximately 20 to 30 minutes. You will see the rice absorb the mushroom stock and the grain will double in size. Once you turn off the heat, let the pot sit (with the lid on) for about 10 – 15 minutes. This process is to let the rice rest and settle.
- Once that’s over, serve and enjoy. Oh, usually you will eat this with yogurt or raita. Yogurt will not only take the heat off from the briyani, it balance the briyani really well. So, do try it.