How to Cook South Indian Mushroom Biryani

Instructions

• 1

  To begin, place a medium-sized pan on the stove, and heat some oil in this. Use a neutral vegetable or canola oil. Once it is warm, toss in all the whole spices, as they are – the cinnamon stick, cumin and fennel seeds, cloves, cardamom, bay leaves, star anise, and a pinch of mace. Fry them in the oil, stirring continuously so they do not burn. Once the fragrance starts rising from the spices, you will know they are done.
• 2

  Next, add the diced onion it to the fried whole spices. Cook it until the onion becomes glassy and soft. Finally, to complete the masala (mix of spices) for the biryani, add in the chopped tomatoes, the ginger-garlic paste, the chopped green chillies (add in as much heat as you can handle), the curry leaves, half of the cup of mint-coriander leaves, and all the spice powders – pepper, coriander, turmeric, red chilli , and the garam masala.
• 3

  Stir it all around, and fry it in the oil for around 2 to 3 minutes. Then, cover the pan, and cook the potent spice mixture for a couple more minutes. Keep a close eye on it, however, to make sure it does not get burnt. After keeping it covered for a few minutes, remove the lid, and stir it around. Keep cooking it until all the spices combine, and become a soft mixture.
• 4

  Then, toss in the chopped  button mushrooms (you can also use any other variety you prefer), and sauté them in the spice mixture for up to 3 minutes. Then, pour in the water, and cover the pan, to let the mushrooms steam and cook with the spice mixture.
• 5

  After 4 to 5 minutes have elapsed, take the lid off the pan, and add in the rice. Mix it all into the spices, and add in salt to taste, along with the remaining half cup of fresh mint-coriander leaves. Cover the pan once again, and allow it all to cook until the rice is done. Your biryani is now ready – serve it hot, with a garnish of some more mint or coriander leaves.