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Mushroom Biryani

fast.cook's picture
  Mushroom 1 Kilogram
  Onions 2
  Basmati rice 4 Cup (64 tbs)
  Lemon 1 , juiced
  Oil 6 Tablespoon
  Ghee 6 Tablespoon
  Soy sauce 2 Teaspoon
  Garlic 7 Clove (35 gm)
  Green chillies 4
  Ginger 3 Teaspoon
  Cinnamon sticks 3
  Cardamoms 3
  Cloves 3
  Tomatoes 3
  Chili powder 1 1⁄2 Teaspoon
  Coriander powder 3 Teaspoon
  Mint leaves 1 Tablespoon
  Coriander leaves 1 Tablespoon
  Water 7 Cup (112 tbs)
  Salt To Taste

Soak the rice in water for an hour.
Trim the mushrooms into big pieces.
Also, cut the chillies, onions and tomatoes.
Make a paste by grinding cardamom, cloves, ginger, cinnamon and garlic.
Put some oil and ghee in a pressure cooker.
Fry ground masala and onions till the latter turn golden brown.
Next, add the mushrooms and all the other ingredients to it and stir for 10 mins.
Next, add 7 cups of water to it and let it boil.
Take the soaked rice and add it to the mixture.
Stir till the levels of both the rice and the water becomes equal.
Cook it in a pressure cooker over a low flame for 15 mins.

Recipe Summary

Main Dish
Rice, Vegetable

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4875 Calories from Fat 1695

% Daily Value*

Total Fat 193 g297%

Saturated Fat 69.5 g347.3%

Trans Fat 0 g

Cholesterol 241.3 mg80.4%

Sodium 1179.2 mg49.1%

Total Carbohydrates 711 g237%

Dietary Fiber 47.5 g190.2%

Sugars 42.3 g

Protein 99 g197.6%

Vitamin A 149.2% Vitamin C 432.5%

Calcium 69% Iron 108.8%

*Based on a 2000 Calorie diet


Mushroom Biryani Recipe