How to make Mushroom Biriyani (Coon Biriyani) at Home
Making Mushroom Biriyani (Coon Biriyani)
(1) Mushroom – ½ kg
(2) Turmeric powder – ½ tea spoon
(3) Pepper powder – 1 tea spoon
(4) Fennel powder – 1 tea spoon
(5) Big onion – 4 (chopped into thin long pieces)
(6) Ginger and garlic pastes – each 1 table spoon
(7) Biriyani rice – 2 cups
(8) Water – 2 cups
(9) Salt – adjust to taste
(10) Chopped coriander leaves – ½ cup
(11) Tomato sauce – 2 table spoons
(12) Cashew nuts – 10
(13) Ghee – 3 table spoons
(14) Dry grapes – 20 Nos.
Wash the mushroom, chop vertically and keep for drying. When it is dry, keep it in a vessel, add salt, pepper powder, turmeric powder and fennel powder and cook for five minutes.
Heat 2 table spoons of ghee in a vessel and heat pieces of big onion in that and stir. Add ginger and garlic pastes also and continue to heat and stir till the characteristic smell ceases. Now add the cooked mushroom, stir well and take out of the stove and keep aside.
Wash the rice and cook that after adding water and salt. Add the prepared mushroom mixture and tomato sauce, stir well and cook in steam by heating with a low flame. Keep the vessel closed with a lid. Fry dry grapes and cashew nuts in the remaining ghee.
Now stop heating, open the vessel, sprinkle coriander leaves and the roasted cashew nut and dry grapes and serve.
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