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Portobello Mushroom Biryani
How to Cook Portobello Mushroom Biryani Recipe? Get the right information and easy steps from Woodberry Natural.
Ingredients:
- 4 large portobello mushroom caps
- 2 cups basmati rice
- 1 onion, thinly sliced
- 2 tomatoes, finely chopped
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro and mint leaves for garnish
Instructions:
- Clean the portobello mushroom caps by gently wiping them with a damp cloth or paper towel. Remove the stems and cut them into bite-sized pieces.
- Soak basmati rice in water for 30 minutes, then drain.
- Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
- Add sliced onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add tomatoes and cook until they turn soft and mushy. Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
- Add the portobello mushrooms and cook for 5-6 minutes until they are tender.
- In a separate pot, bring water to a boil and cook the soaked and drained basmati rice until 70-80% cooked. Drain the rice.
- Layer the partially cooked rice over the mushroom masala in the pot. Cover the pottightly and cook on low heat for 10-15 minutes until the rice is fully cooked andflavoursare well absorbed.
- Garnish with fresh coriander and mint leaves.
- Serve hot, gently mixing the rice and mushroom masala before serving.