Ariso Recipes
Coconut Mushroom Biryani
Last update date: February 24, 2012
Relish in the culinary masterpiece that is Coconut Mushroom Biryani. This dish is a delectable fusion that whispers tales of tradition and innovation, featuring Basmati Rice, Button mushroom, fresh (Agaricus sp.). Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.50 minutes.
Indian
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All Ingredients used are safe and clean.
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Ingredients
2
- Basmati Rice
2.0 cup
- Button mushroom, fresh (Agaricus sp.)
2.0 cup
- Onion, big (Allium cepa)
2.0 slice
- Tomato, ripe, local (Lycopersicon esculentum)
2.0 piece
- Ginger, fresh (Zinziber officinale)
1.0 tablespoon
- Garlic, big clove (Allium sativum)
1.0 tablespoon
- Chillies, green - all varieties (Capsicum annum)
3.0 slice
How To Cook?
1
To prepare coconut mushroom biryani, first, wash the basmati rice and soak it in water for at least 30 minutes.
2
Meanwhile, clean the mushrooms and cut them into halves.
3
In a heavy-bottomed pan, heat a tablespoon of ghee along with some oil. add cinnamon, cardamom, cloves, and a bay leaf to the pan.
4
Stir in the sliced onions and saut„© until they turn golden. add minced ginger and garlic paste and cook until the raw smell disappears.
5
Add finely chopped tomatoes, sprinkle some salt, and cook until the tomatoes become mushy.
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