White Oyster Mushroom Biryani

Rice · 1 hr 15 min

A flavourful twist on the classic biryani, made with tender white oyster mushrooms and fragrant spices. Light, wholesome and absolutely satisfying.

Ingredients

For the mushroom marinade
250 g white oyster mushrooms (sliced)
½ cup curd
1 tbsp ginger garlic paste
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
Salt to taste
1 tbsp lemon juice
For the biryani
2 cups basmati rice (soaked for 30 mins)
2 onions (thinly sliced)
2 tomatoes (chopped)
2 green chillies (slit)
½ cup mint leaves
½ cup coriander leaves
2 tbsp oil or ghee
Whole spices: 1 bay leaf, 1 star anise, 4 cloves, 4 green cardamom, 1 cinnamon stick, 1 tsp cumin seeds
Salt to taste
Saffron strands soaked in 2 tbsp warm milk (optional)
1 tbsp lemon juice
Fried onions and mint for garnish

01
Marinate the mushrooms. In a bowl, mix all the marinade ingredients and add the white oyster mushrooms. Let it rest for 20–30 minutes. Cook the rice. Boil water with a pinch of salt and whole spices (bay leaf, cinnamon, 2 cloves) and add the soaked rice. Cook till 70% done. Drain and set aside. Fry the onions. Heat the oil or ghee in a pot, add the sliced onions and fry till golden brown. Remove half for garnish. Build the base. In the same pot, add the remaining whole spices, cumin seeds and green chillies. Sauté for a minute, then add the chopped tomatoes and cook till soft. Add the marinated mushrooms. Cook on a medium flame till the moisture dries and the oil separates. Layer the biryani. Add the mint and coriander leaves. Layer the partially cooked rice over the mushroom masala. Sprinkle over the lemon juice, saffron milk and the remaining fried onions and herbs. Dum cook. Cover the pot with a tight lid (seal with dough or use foil if needed) and cook on a low flame for 15–20 minutes. Serve hot. Gently fluff the biryani and serve with raita or salad.

Do not overcook the mushrooms. They cook quickly and stay tender with the perfect bite.