Mushroom tikka biryani

I did not intend to make this when I started cooking this dish. For a Sunday meal, I usually make a grand rice dish, gravy and a side dish. For this particular Sunday, I planned to make stuffed mushrooms and pulav and spinach gravy. But eventually this is what I ended up with.

For tikkas
1 packet of button mushrooms, chopped
1/2 cup beaten curd
1 tspn red chilly powder
1 tspn turmeric powder
1 tspn tandoori masala (Else add garam masala + amchur powder + chat masala 1:1:1)
salt to taste
oil for cooking

For Rice
2 cup Long grain rice (basmati) washed and soaked
1 large onion thinly sliced
1 medium tomato chopped
1 inch ginger (make a paste)
4-5 garlic cloves  (make a paste)
11/2 tspn Red chilly powder
1 tspn turmeric powder
½ tspn biryani masala (Use garam masala if not available, add a bay leaf extra)
salt to taste
Oil to cook
Coriander leaves for garnish
1) Mix the mushrooms with the rest of the ingredients(excluding oil) and let it sit for 15 min.
2) On a baking sheet lined with foil paper, spray some oil and put the mushrooms. Let it bake in preheated oven for 15 min at 180 degrees. Reduce the temperature if required.
3) In a large pan, heat some oil, add the onions and sauté till they are tender. Add the tomatoes, ginger and garlic paste and cook for another couple of minutes.
4) Add the dry spices and mix well.
5) Add 1 ½ cup rice and let it cook. Cook the remaining ½ cup rice separately to get steamed white rice.
4) When the rice is almost cooked, add the mushroom tikkas as a layer and cover them with the white rice.
5) Cover and let it cook till the flavours are mixed well.
6) Garnish and serve.


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