Vegetarian Mushroom Spinach Biryani Recipe

About this recipe

A flavorful and aromatic Tamil Nadu-style biryani made with mushrooms, spinach, and spices, perfect for a satisfying dinner.

Ingredients

• - Milky Mist Skyr Plain Yogurt
• 250 ml Coconut Milk
• 150 Gms Cloves
• - Bay Leaf
• 1 kg Basmati Rice
• 1 kg Spinach
• - Onion
• 250g Green Chilli
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 20 g Turmeric Powder
• - Red Chilli
• 100g Garam Masala
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 250g Coriander
• 10G Salt

Instructions

1. Step 1: Heat oil in the rice cooker on the sauté mode, add cloves, cardamom, cinnamon, and bay leaf. Sauté for 1 minute until aromatic.
2. Step 2: Add sliced onions and sauté until golden brown.
3. Step 3: Add ginger-garlic paste and green chilies, cook for 1-2 minutes until raw smell disappears.
4. Step 4: Stir in chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft.
5. Step 5: Add mushrooms and cook for 3-4 minutes until they release water.
6. Step 6: Add spinach, mint leaves, and coriander leaves. Mix well and cook until the spinach wilts.
7. Step 7: Stir in yogurt, coconut milk, and garam masala. Let it simmer for 2 minutes.
8. Step 8: Drain the soaked basmati rice and add it to the rice cooker. Mix gently.
9. Step 9: Add 400 milliliters of water, adjust salt, and switch the rice cooker to cook mode.
10. Step 10: Once the rice cooker switches to warm mode, let the biryani rest for 10 minutes before fluffing with a fork.
11. Step 11: Serve hot with raita or a side salad.