Making Biryani, one of the most sought after accompaniments is elaborate. It's like performing a ritual at home, spreading ingredients, cutting, chopping, grinding, frying and feeling tired and impatient in the process. Those who cook the elaborate method are seldom able to enjoy relishing such biryani that they make, putting in such a great effort!
I found a quick and easy method by which we can make tasty succulent biryani. Takes just about 30 mins from scratch to finished product and doesn't need grinding if you have brown onion paste in stock. Some years ago, Dabur came out with packed brown onion paste but they discontinued marketing that. They used to add salt into it, which made the dishes salty at times if you couldn't get a grip! We make that paste at home by browning thinly sliced onions with oil and grinding them into a fine paste, preserving the paste in the freezer in small plastic containers for future use. You can also follow that method when onions are inexpensive in the market and use a container of the brown onion paste as and when required. Two tablespoons of the paste is sufficient for making biryani with 2 cups of basmati or jeera rice.
Fresh Mushrooms are easily available in the market. Hence I tried making mushroom biryani the quick way and the same recipe can be adapted to make biryani with one kilo chicken pieces. The amount of spice powders, oil/ghee added maybe adjusted according to your taste, but I prefer my biryani really hot and spicy. Hence I've added green chillies as well. Besides, green chilies blend well with mushrooms giving a better flavour. if you're adding canned mushrooms, wash them thoroughly to get rid of the brine they use as preservative and also reduce the salt a bit while cooking them. I prefer this made with just ghee, for the smell of ghee blends well with the spices and curd to make the biryani divine!
Ingredient:
Basmati/Jeera rice - 2 cups
Water - 3 cups
Whole Green Cardamoms - 3
Cloves - 6
Cinnamon - 2" stick
Bay leaf - 1
Onion - 2 medium sliced thin
Green Chillies - 3 slit lengthwise
Ginger Garlic paste - 1 Tsp
Brown Onion paste - 2 Tbsp
Red Chilli powder - 1 Tsp
Turmeric powder - 1/4 Tsp
Black Pepper powder - 1/2 Tsp
Garam Masala powder - 1 Tsp
Tomatoes - 2 medium sliced.
Chopped Coriander leaves - A handful
Chopped Mint leaves(Optional) - 1 sprig
Curd - 2 Tbsp
Fresh Mushrooms - 200Gms
Oil/Ghee - 4-6 Tsp (As per preference)
Salt - 1 Tsp(Or to taste)
Sugar - 1 Tsp
Method:
Wash and soak rice in water at room temperature for 15 mins, drain and keep aside.
Wash and chop mushrooms into big slices.
Heat oil/ghee in a thick bottomed pan.
Add whole spices and fry till they crackle.
Add sliced onions and green chillies and fry till they turn golden.
Add ginger garlic paste and brown onion paste, fry till oil leaves the sides.
Add Sugar and salt, all the spice powders and fry till the mass becomes brown.
Add sliced tomatoes, chopped greens and fry till tomatoes turn mushy and the raw smell disappears.
Now add the curd and fry till the masala is well blended and smooth.
Add sliced mushrooms and 3 cups water, bring to a boil.
Check for salt and then add the soaked drained rice.
Cover and cook on slow heat for 15 mins or till the rice has cooked and absorbed all the water.
Serve hot with choice of raita and with any side dish.
Fresh Mushrooms are easily available in the market. Hence I tried making mushroom biryani the quick way and the same recipe can be adapted to make biryani with one kilo chicken pieces. The amount of spice powders, oil/ghee added maybe adjusted according to your taste, but I prefer my biryani really hot and spicy. Hence I've added green chillies as well. Besides, green chilies blend well with mushrooms giving a better flavour. if you're adding canned mushrooms, wash them thoroughly to get rid of the brine they use as preservative and also reduce the salt a bit while cooking them. I prefer this made with just ghee, for the smell of ghee blends well with the spices and curd to make the biryani divine!
Basmati/Jeera rice - 2 cups
Water - 3 cups
Whole Green Cardamoms - 3
Cloves - 6
Cinnamon - 2" stick
Bay leaf - 1
Onion - 2 medium sliced thin
Green Chillies - 3 slit lengthwise
Ginger Garlic paste - 1 Tsp
Brown Onion paste - 2 Tbsp
Red Chilli powder - 1 Tsp
Turmeric powder - 1/4 Tsp
Black Pepper powder - 1/2 Tsp
Garam Masala powder - 1 Tsp
Tomatoes - 2 medium sliced.
Chopped Coriander leaves - A handful
Chopped Mint leaves(Optional) - 1 sprig
Curd - 2 Tbsp
Fresh Mushrooms - 200Gms
Oil/Ghee - 4-6 Tsp (As per preference)
Salt - 1 Tsp(Or to taste)
Sugar - 1 Tsp
Method:
Wash and soak rice in water at room temperature for 15 mins, drain and keep aside.
Wash and chop mushrooms into big slices.
Heat oil/ghee in a thick bottomed pan.
Add whole spices and fry till they crackle.
Add sliced onions and green chillies and fry till they turn golden.
Add ginger garlic paste and brown onion paste, fry till oil leaves the sides.
Add Sugar and salt, all the spice powders and fry till the mass becomes brown.
Add sliced tomatoes, chopped greens and fry till tomatoes turn mushy and the raw smell disappears.
Now add the curd and fry till the masala is well blended and smooth.
Add sliced mushrooms and 3 cups water, bring to a boil.
Check for salt and then add the soaked drained rice.
Cover and cook on slow heat for 15 mins or till the rice has cooked and absorbed all the water.
Serve hot with choice of raita and with any side dish.
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