Portobello Mushroom Biryani

How to Cook Portobello Mushroom Biryani Recipe? Get the right information and easy steps from Woodberry Natural.

Ingredients:

• 4 large portobello mushroom caps
• 2 cups basmati rice
• 1 onion, thinly sliced
• 2 tomatoes, finely chopped
• 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro and mint leaves for garnish

Instructions:

• Clean the portobello mushroom caps by gently wiping them with a damp cloth or paper towel. Remove the stems and cut them into bite-sized pieces.
• Soak basmati rice in water for 30 minutes, then drain.
• Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
• Add sliced onions and sauté until golden brown.
• Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
• Add tomatoes and cook until they turn soft and mushy. Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
• Add the portobello mushrooms and cook for 5-6 minutes until they are tender.
• In a separate pot, bring water to a boil and cook the soaked and drained basmati rice until 70-80% cooked. Drain the rice.
• Layer the partially cooked rice over the mushroom masala in the pot. Cover the pottightly and cook on low heat for 10-15 minutes until the rice is fully cooked andflavoursare well absorbed.
• Garnish with fresh coriander and mint leaves.
• Serve hot, gently mixing the rice and mushroom masala before serving.