How about a restaurant style Biriyani recipe? Made from fresh ingredients, this is one of the best biriyani rice I have had in a while. I was visiting this restaurant and had this vegan biriyani, interviewed the chef and wrote the recipe down. She asked me to keep name of the restaurant out of this, so I am. This is such an unique recipe.
Inspired by: Malar’s Mushroom Biriyani. So, dedicating this post is for Malar(Malar’s Kitchen). Malar hails from a town in South-India which is known for their biriyani rice- Chetinaad Cuisine. Malar, if you read this, this is for you. Thanks for your support <3 There are times when I would almost quit on Indian food, and there you are with your amazing recipes, asking me to go on 🙂 Love your blog. Others, you need to head on her space to check super authentic Indian recipes.
Back to our recipe, really straight forward, you need some spices and herbs and no store-bought biriyani masala.
- Button Mushrooms-350 grams
- Basmati Rice-1 and 1/4 cup
- Cashew nuts-around 15(optional)
- Mint leaves-leaves from around 15 sprigs (Not the sleeved mint, look for asian mint leaves)
- Red Onion-1 large(sliced lengthwise)
- Tomato-1 large(chopped super fine)
- Black Cumin seeds aka Shah jeera/ Cumin seeds-1 heaped tsp
- Rice bran oil-1 Tbsp
- Turmeric-1 tsp
- Water-2 cups
- Below Biriyani masala serving
- Salt-to taste
**For Homemade Biriyani Masala**
- In a tsp of oil, fry these. Add them one after the other
- Cinnamon-a small stick
- Snar Anise-1
- Green and Black Cardamom pods (take the seeds out and crush in mortar and pestle and add it to the oil along with other ingredients)
- Corainder seeds-1.5 heaped Tbsp
- Dry red chili-3
- Fresh green chili-3
- Shredded Coconut-2 Tbsp
- Ginger-an inch piece
- Garlic-7 massive pods
- Coriander leaves-leaves from around 8 sprigs
- Make the homemade biriyani masala.
- Wash rice, drain water and let it stand, start the next step straightaway.
- In a pressure cooker/a heavy bottomed pan, heat oil, add cumin seeds, once they start to crackle, add cashews, fry until golden brown.
- Time to add onions in, fry until golden brown too (use salt to help you here).
- Now, add turmeric & tomato in and fry until it turns mushy. Add mint leaves and fry it until it wilts.
- Now, add the ground paste and fry until the raw smell disappears.
- Stir in the rice and fry until it is all well coated with the masala.
- Now, add required salt and mix everything well.
- Add 2 cups of water and if pressure cooking, 3 steam outbursts and 5 minutes on low flame. Else, if you are using a pan, cover and cook until rice is well done (around 20-30 minutes).
- Serve with any curry of your choice
Love Biriyani? Try this Mint Biriyani with garden peas