Velvety Coconut Mushroom Biryani Recipe

About this recipe

A fragrant biryani with coconut milk, mushrooms, and aromatic spices, offering a rich and satisfying flavor that delights your senses.

Ingredients

• 250 g Cucumber
• 100 g Oats Jumbo
• 85g Su Pn Date Tamarind Chutney
• 200 g Table Salt
• 1 kg Basmati Rice
• 1 pack Mushrooms Button
• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• - Green Peas
• 100 g Coriander Leaves
• 50 g Cloves
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 100 g Green Elaichi
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 300 g Ginger Paste
• - Garlic Paste
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Heat oil in a deep pan and add cumin seeds, cloves, cinnamon stick, and cardamom pods until aromatic.
3. 3. Add finely chopped onions and sauté until golden brown, stirring occasionally.
4. 4. Mix in ginger paste, garlic paste, and turmeric powder, cooking for 1-2 minutes.
5. 5. Add finely chopped tomatoes and cook until softened, forming a thick base.
6. 6. Stir in the mushrooms, green peas, and red chili powder, cooking for 3-4 minutes.
7. 7. Pour in coconut milk and water, seasoning with salt, and bring to a gentle boil.
8. 8. Drain the soaked rice and add it to the pan, mixing gently to combine.
9. 9. Cover the pan tightly and simmer on low heat until the rice is fully cooked and fragrant.
10. 10. Garnish with freshly chopped coriander and mint leaves before serving.