Tag Archives: Mushroom

Mushroom Biriyani Ambur Style One Pot

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Biriyani day special..
Seeraga samba rice 2 cups
Mushroom 250g
Onion 2 big thinly sliced
Tomatoes 2 big finely chopped
Cinnamon 1 piece
Cloves 3 to 4
Cardamom 2
Star annise 1
Bay leaves 1
Garlic paste 1 spn
Ginger paste 1 spn
Red chili paste 2 spn (dry roast then grind into fine paste with little water)
Corriander leaves one handfull finely chopped
Mint one handfull finely chopped
Curd 100 ml
Lemon juice 1 spn
Salt as required
Oil 100 ml

Wash and soak seeraga samba rice and keep aside..
Heat a heavy bottom pan or nonstick pan..
Add onion and oil..
Add all live spices too (cinnamon, cloves, cardamom, star annise and bay leaves)
Fry until onion turns into golden brown..
Add garlic paste..
Fry for 2 minutes..
Add ginger paste..
Fry again..
Add chili paste..fry for 1 more minute..
Add salt now..
Adjust the chili paste as per spice level..
We’re not going to add any spices or masala..
Add in tomatoes fry until mushy..
Add corriander and mint leaves..
Saute for a minute..
Add mushrooms..
Saute for few seconds..
Add lemon juice now..
Fry for few minutes..
Add curd now..
Fry for 30 seconds then add 1.5 cup water..
Check salt..
Cover and cook for 3 to 4 minutes in high flame..
Add soaked rice
Mix well..
Cover the pan .. keep the hot rice water pot on top of it..
Let it cook in medium flame for 1 to 2 minutes..
Once steam comes out keep the flame low..
Let it cook for 15 minutes..
After 15 minutes our ambur Mushroom biriyani will be ready..
Mix gently..
Serve hot with raitha or desired gravy…
Use seeraga samba rice for this biriyani..

Mushroom Dum Biriyani

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Mushroom sliced 1 cup
Basmati rice 2 cup
Onion 1 big thinly sliced
Tomato 1 big or 2 small ones sliced
Green chili 3
Ginger garlic paste 3 spn
Mint leaves 1/4 cup finely chopped
Corriander leaves 1/4 cup finely chopped
Curd 3 to 4 spn
Chilli powder 2 spn
Cinnamon 1 piece
Cloves 2
Bay leaves 1
Cardamom 2
Oil 4 to 5 spn
Salt as required

Wash and soak basmati rice and keep aside..
Heat a heavy bottom or no stick pan..
Add oil , onion, cinnamon, cloves, cardamom, bay leaves..
Fry until onion turns into golden brown…
Add corriander leaves first..
Fry for a minute..
Add mint leaves fry again for 1 minute..
Add chili powder now..
Saute well..
Add ginger garlic paste..
Fry for 2 minutes ..
Add curd now.. saute again..
Add tomatoes now fry for 2 minutes..
Add salt..
Add mushrooms too..
Add 1.5 cup water cover and cook for 5 minutes high flame ..
Now add rice..
Mix gently ..
Cover well.. keep the heat high..
After 2 minutes make it medium low heat..
Cover it.. keep a weight on top..
Cook for 15 to 18 minutes…
Once it’s done mix gently..
Serve hot with raitha or any gravy…

Mushrooms in red gravy

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Mushrooms 1 cup
Onion 1
Ginger garlic paste 1 spn
Tomato puree small tin
Bay leaves 1
Cloves 2
Cinnamon 1 inch
Cardamom 1
Turmeric 1/4 spn
Chilli powder 1 spn
Corriander powder 1 spn
Garam masala 1 spn
Oil 2 spn
Salt as required
Corriander leaves for garnishing

Cut and Clean the mushrooms
Heat a cooking vessel
Add oil
Add bay leaves, cinnamon, cloves, cardamom
Now add onions
Fry well
Add ginger garlic paste
Fry until raw smell leaves
Add mushrooms and spice powders now
Fry well
The gravy leaves its own water
No water required
Now add tomato puree half small tin
Add salt
Cover and cook in medium flame for 10 to 15 mins
The raw smell of tomato puree should leave from the gravy
Cook until oil separate from the gravy
Adjust spice level by adding pepper powder
Finally garnish with coriander leaves

It goes with rice roti all tiffin items too ….

Mushroom Pepper Fry

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Mushroom 1/2 kg
Onion 1 finely chopped
Tomato 2 make it puree
Ginger garlic paste 1 spn
Jeera 1/2 spn
Pepper 1 spn full
Garam masala 1 spn
Salt as required
Oil or butter 2 spn

Heat pan
Add oil once it heat add jeera
Add ginger garlic paste
Fry well
Add onions fry until golden brown
Add tomato puree now
Fry for few minutes
Add mushroom pepper and garam masala
Salt
Fry for 1 minute
Add little water cover and cook until it becomes dry
Finally garnish with curry leaves and corriander leaves

Yum 😋

Mushroom Fried Rice Restaurant Style

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Cooked rice 3 cups
Mushroom 1 cup
Green chilies 2 finely chopped
Ginger grated 1 spn
Chilli powder 1 spn optional
Pepper powder 1/2 spn
Salt as required
Chilli sauce 1 spn
Soya sauce 1 spn
Ghee or oil 2 spn
Green onions 1/2 cup or more

Heat ghee in a pan
Add ginger and green chilies
Fry for a minute
Add mushroom
Add salt , chili powder, pepper powder
Once mushroom cooked well add chilli sauce and soya sauce
Add green onions too
Fry for a minute
Add cooked rice at the end
Make it high flame when adding rice
Mix gently
Serve hot ….

Mushroom Masala Dosa

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Mushroom 1 cup
Onion 1 finely chopped
Green chilies 2
Tomato 1
Ginger garlic paste 1 spn
Oil 2 spn
Turmeric powder 1/4 spn
Chili powder 1/2 spn
Garam Masala 1 spn
Salt as required
Dosa batter as required

Heat oil in a pan
Add ginger garlic paste
Add green chilies and onion fry until golden brown
Add turmeric powder, chili powder, Garam Masala and salt
Add mushrooms
Fry well and cook it for 10 mins
Add diced tomatoes and cook until oil separate from masala

Make thin dosa
Let it cook well
Stuff with mushroom masala
And serve with chutney and sambar 😋😋

Mushroom Biriyani (instant pot)

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Mushroom 1 cup
Biriyani rice(seeraha samba)or basmati rice 2 cups

Oil 2 spn
Ghee 2 spn
Biriyani spices (cinnamon, cloves, star anise, cardamom, other spices if u wish)
Chilli powder as per taste
Turmeric powder 1/4 spn
Curd 2 spn
Salt

For biriyani paste..

Onion 1
Tomato 1
Ginger 1 inch
Garlic 4 pods
Green chilies 4 to 5
Corriander leaves 1 hand full
Mint leaves 1 hand full
Grind all together and make as paste

Start instant pot
In saute mode add oil once the pot is hot
Add all biriyani spices
Fry well until nice aroma comes out
Add biriyani paste
Fry until raw smell leaves
Add curd ..
Add in mushrooms and chili powder and turmeric salt..
Cook for few mins
Add rice and required water
If the gravy is watery add 1 and half cup water..
Check salt and spice levels..
Add ghee now.. which is optional..
Close the ip lid
Choose rice mode
Cook in normal mode (12 mins which is automatic)
Once done release the pressure manually or wait until the pressure is down..
Mix gently..
Biriyani is ready now…

The seeraha samba rice gives nice texture to the biriyani.. can replace it with basmati rice too..

Serve hot with raita or desired gravy…