Category Archives: Rice Varieties

Mushroom Biryani

mushroom biryani


As I have told earlier, I am allergic to mushrooms but I do like them very much. Due to my allergies, I rarely cook mushroom in my house for my husband and on such rare occasions, there are few recipes that I don’t want to miss. This biryani recipe is one such recipe. I have tried recipes from various cookbooks and internet for mushroom biryani and finally settled with this one fail proof recipe. The marination of the mushroom adds the flavor to the biryani and is sure a crowd  pleaser.


  • White mushrooms – 2 cups
  • Onion – 1 , sliced
  • Tomato – 1 , sliced
  • Basmati Rice – 2 cups
  • Water – 3 cups

To marinate :

  • Thick Curd – 1 cup
  • Coriander leaves – 2 tablespoons
  • Mint leaves – 2 tablespoons
  • Turmeric powder – 1/2 teaspoon
  • Red chilli powder – 1 teaspoon or more (depending on the spice level preferred)
  • Garam masala powder – 1 teaspoon
  • Salt – to taste
  • Ginger garlic paste – 1 teaspoon

To Saute:

  • Oil + ghee – 2 tablespoons
  • Cardamom – 2
  • Clove – 2
  • Cinnamon stick – 1
  • Bay leaf – 2
  • Star anise – 1

Method :

1.In a mixing bowl, add the cut mushrooms and all other ingredients given under to marinate and mix it well. Let it rest in the fridge for 20 to 30 minutes.


2. In a large pan, add a teaspoon of ghee , and roast the rice in a medium flame till it gives a nice aroma. Keep it aside.


3. In the same pan, add the remaining ghee and oil and add all the ingredients mentioned under the ‘to saute’ column.


3. Now add in the sliced onions and fry it till it turns transparent.


Then add in the tomatoes and fry it till it turns mushy. Once the tomatoes turn mushy, add in the marinated mushrooms.


4. Mix it well and let everything is combined well.Add the rice and let it mix well with the masala.


5.Now add the water and let it mix well. Check for salt and spice and add if needed.


6.Cover it and let it cook in low medium flame. Cook till all the water is absorbed and switch off the flame. Let the rice sit undisturbed for 10 mins.


7. Then using fork, fluff the rice till the rice is separate and grainy. Squeeze a lemon over the rice and serve this tasty biryani with raita.



mushroom biryani 2



Vegetable Pulao


This vegetable pulao is one recipe that can be made in a jiffy. Especially on those lazy weekends when you don’t want to cook an elaborate meal but still want to have a good food. During my earlier days of cooking, getting the separate grains of basmati rice was mission impossible 😉 😛 Either the rice remains under cooked or overcooked and sticky. After several trials, finally hope I learnt to make the separate grainy rice 🙂

Ingredients :

  • Basmati Rice – 1 cup
  • Water – 1.5 cups
  • chopped vegetables – 1 cup ( I used frozen mixed vegetables. If using fresh vegetables, chop the vegetables in equal size to ensure even cooking)
  • Ginger – garlic paste – 1 teaspoon
  • Mint leaves – 1 handful
  • Cinnamon – 1 piece
  • Cardamom – 1
  • Cloves – 1
  • Bay leaf -1
  • Salt – to taste
  • Finely cracked pepper – 1/2 teaspoon
  • Ghee or Oil – 2 teaspoons

Method :

1. Rinse and wash the basmati rice and soak it in water for 20 mins.

2. In a heavy bottom pan, heat the ghee in a medium flame. When it is hot, add the cinnamon, cardamom, cloves and bay leaf. Then add the ginger garlic paste and the mint leaves.



2.Saute for 30 seconds till the raw smell goes. Now add in the vegetables.


3. Add the salt and the pepper to it and mix well. Now add the soaked basmati rice and water and mix well.


4.This is the stage where you can check the salt level and add if it is not enough. Mix well and cook covered in a low medium flame.


5. Cook till all the water is absorbed. Switch off the flame and let it stay covered for 10 more minutes. Then carefully open the lid.


6. Now using two forks, slightly fluff the rice and transfer it to serving bowl.

Serve it with any gravy.


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