Mushroom Biryani is the perfect dinner for Meatless monday or any vegetarian dinner!
Every now and then I go through a want to be vegetarian phase. I’m sure you’ve seen it in my previous posts where I talk about not cooking with meat as much. But then something happens, like a BBQ, or 4th of July, or everyone going to a steakhouse dinner, and I cave. And anyone that knows my husband knows that he struggles with the same want to be vegetarian syndrome. He reads research that suggests meat causes cancer, or he watches a documentary about the benefits of a plant based diet and we all change our diets.
Well what happened this time was a documentary called “What the Health”. I have yet to see it but he gave me the breakdown and I was on board. Vegetarian we shall be. I was going to be super serious about it this time. I was going to make it fun and be creative with our new vegetarian dishes so we don’t even miss meat. And so when a few of my friends were discussing attempting to make chicken biryani, I decided to put the tons of mushrooms I purchased to use. I present you with, mushroom biryani!
All the rich flavors of a traditional biryani but without the meat! Perfect for a vegetarian dinner.
- 1 portebella mushroom sliced
- 10 white mushrooms in quarters roughly 2 cups
- 2 tsp garam masala
- 1/2 tsp tumeric
- 1 Tbsp ginger grated
- 1/2 tsp garlic powder
- 4 garlic cloves crushed
- 1/3 cup cilantro
- 4 whole cloves
- 3 cardamom pods
- 1 Tbsp lemon
- 1/3 cup yogurt
- 1 tsp salt
- 1 Tbsp ghee
- 1 onion sliced
- 2 cups chicken or vegetable stock
- 1 cup basmati rice
- In a large plastic bag marinade the mushrooms by mixing garam masala, grated ginger, garlic, tumeric, chopped cilantro, cloves, cardamom, lemon juice, yogurt and salt. Refrigerate for at least 20 minutes.
- Soak rice in water for 30 minutes
- In a saucepan add ghee and caramelize onions on low heat for 7-8 minutes or until lightly golden brown.
- Add mushroom mixture to onions and sauté for 7 minutes.
- Drain rice and add to pan with mushrooms
- Sauté rice with mushrooms for 3-4 minutes
- Add stock and bring to a boil
- Cover on low heat for 20 minutes
- Remove from heat, leave cover on and let rest for 5 minutes
- Top with cilantro for garnish