Biryani is an aromatic rice dish made by cooking basmati rice with mix veggies, herbs & biryani spices. Traditionally biryani was made by dum cooking marinated meat with basmati rice & spices. Making a vegetarian version becomes much simpler as the veggies need no marination.
Most chefs and experts agree that, if stored properly, raw mushrooms can last up to two weeks in the fridge before spoiling. Some mushroom species may last longer, while others may spoil more quickly. Other factors like fridge temperature and moisture levels can also affect the longevity of mushrooms’ freshness.
Signs of Spoiled/Rotten Mushrooms
|They smell bad||They’re wrinkly||They’re getting darker|
|They’re slimy||They’re older than two weeks||They’ve developed dark spots|
To the vegans out there you can skip the part of adding the ghee. And also you can add coconut milk instead of curd.
Preparation time : 10 mins Cooking time : 30 mins Total time: 40 mins
Serves : 3 to 4 pax.
Ingredients: For tempering
- Bay leaf. – 2
- Cardamom – 2
- Star anise. – 2
- Cinnamon – 2 ( 1 inch)
- Mace. – 1
- Cloves. – 4
- Black stone flower – 1
- Fennel seeds – 1/2 tbsp
- oil and ghee. – 3 tbsp
- Mint &coriander leaves -1 handful
- Onion. – 3 large
- Tomato – 1
- Green chili – 2
- Ginger garlic paste. – 3 tbsp
- Peas – 1/2 cup
- Mushroom – 1 cup
- Rice ( seeraga samba ). – 1.5 cups
- Chili powder – 3 tbsp
- Coriander powder. – 1/2 tbsp
- Turmeric powder – 1/2 tsp
- Briyani / garam masala – 1 tsp
Step 1 :
Wash and rinse and soak seeraga samba rice aside for 30 mins.wash it till its clear and clean
Step 2 :
Take a pressure cooker , add some oil and ghee once it is hot add the whole spices and green chili
Step 3 :
The whole Spices splutters and turns aromatic. At this stage add in the chopped onions and fry till it turns transparent. Now,add ginger garlic paste.fry it till the raw smell goes off ,then add peas and sauté them altogether.
Step 4 :
Add in our chopped tomato and fry it till it turn mushy. Further add in the masala powders and give a stir then add up the chopped mushroom 🍄
Now ,gently give a stir so that the mushrooms 🍄 are coated well with the masala and be careful not to break them.Garnish the mint and coriander leaves and stir it.once done pour 2 1/4 of water and check for the salt and spice levels and adjust accordingly.
Step 6 :
Add a spoon of our home made special Briyani masala ,sauté them well . Now add the soaked rice 🍚 into it. Now cover the cooker by garnishing mint and coriander leaves on it.
Step 7 :
Turn off the flame after 2 whistle. Tadaaaaaaaa!! Our tasty mushroom 🍄 peas Briyani is ready to eat.
- Water ratio is important for cooking in seeraga samba rice. 🍚: 💧 should be 1: 1.5 rice and water ratio. If less or more the rice turns out to be sticky
- Before cooking the mushroom cut them vertically and soak them in turmeric and salt water for killing the unwanted bacteria🦠
- Garnish them with some cashew nuts and serve them with raita.