Hearty Mushroom And Spinach Biryani Recipe

Indian cuisine · 402 calories

Hearty Mushroom and Spinach Biryani recipe

About this recipe

This Hearty Mushroom and Spinach Biryani is a delicious Indian dish that combines the earthy flavors of mushrooms with the vibrant wholesomeness of spinach and aromatic spices. Perfect for lunch, it’s both comforting and packed with nutrients. The protein-rich mushrooms and spinach are paired beautifully with long-grain rice, creating a dish that’s satisfying and nutritious. Cooking this biryani is an enjoyable experience, with the warm scents of cinnamon, cardamom, and bay leaves filling your kitchen. Serve this biryani hot, garnished with fresh coriander, for an irresistible meal that’s perfect for family gatherings or a post-workout refuel.

Ingredients

  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 200 g Spinach (Palak)
  • 180 g Button Mushroom
  • - Frozen Mixed Vegetables
  • - Ginger Powder
  • - Bay Leaf
  • 75 G Cinnamon Stick/ Dal Chini 75 Grams
  • - Cardamom Seed Powder 50 Gm
  • - Low Fat Dahi (Pouch)
  • 500 G Preserved Dried Salted Black Beans
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - Coriander Powder
  • 100 g Agapi Strawberry Protein Yogurt
  • 25 g Whole Black Pepper
  • - Chili Paste
  • 200 g Chukde Cumin Seeds / Jeera Seeds
  • - Ginger-500 Gms
  • 250 ml Keya Lemon Juice
  • - MF GARLIC CLOVES 100GM
  • - Onion-250 Gms

Instructions

  1. 1. Wash the rice thoroughly and soak it in water for 20 minutes.
  2. 2. Heat vegetable oil in a deep pot and add bay leaves, cinnamon stick, and cardamom powder.
  3. 3. Add the ginger powder and Suhana Dal Makhani Spice Mix, stirring until fragrant.
  4. 4. Stir in the preserved salted black beans and cook for 2 minutes to release their flavor.
  5. 5. Add the sliced mushrooms and sauté until softened, approximately 3-4 minutes.
  6. 6. Incorporate frozen mixed vegetables and spinach, cooking until the spinach wilts and vegetables are tender.
  7. 7. Drain the soaked rice and add it to the pot, mixing well with the vegetables and spices.
  8. 8. Pour in the water and season with salt, then bring to a boil.
  9. 9. Lower the heat, cover the pot, and simmer for 15 minutes until the rice is fully cooked and absorbs the liquid.
  10. 10. Remove the pot from heat and let it rest covered for 5 minutes to allow the flavors to meld.
  11. 11. Garnish with freshly chopped coriander before serving.
  12. 12. Serve the biryani hot with a side of yogurt or a fresh salad.