Mushroom Paneer Biryani is a delectable vegetarian dish that is packed with aromatic spices and flavorful ingredients. This fusion dish combines the classic flavors of biryani with mushrooms and paneer, making it a hearty and satisfying meal. The fragrant long-grain basmati rice is cooked with whole spices, layered with a savory mushroom and paneer mixture, and then baked to perfection. The result is a mouth-watering dish that is sure to impress both biryani and vegetarian food lovers alike. Perfect for a dinner party or a cozy family meal, this Mushroom Paneer Biryani recipe is easy to follow and will have everyone asking for seconds! Here's a recipe for Mushroom Paneer Biryani:
Ingredients 1 cup Basmati rice
1/2 cup chopped mushrooms
1/2 cup paneer cubes
1 onion, chopped
1 tomato, chopped
1 green chili, chopped
1 tablespoon ginger-garlic paste
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
1/2 teaspoon cumin seeds
2 cardamom pods
2 cloves
1 cinnamon stick
2 tablespoons oil
Salt to taste
Chopped coriander leaves for garnish
For the marinade 1/4 cup yogurt
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
Method- Rinse the rice thoroughly and soak it in water for 20 minutes.
- In a mixing bowl, add yogurt, turmeric powder, red chili powder, and salt. Mix well and add chopped mushrooms and paneer cubes. Mix again and let it marinate for 15-20 minutes.
- Heat oil in a pan and add cumin seeds. Let them splutter.
- Add cinnamon stick, cloves, and cardamom pods. Saute for a few seconds.
- Add chopped onions and green chili. Saute until the onions turn translucent.
- Add ginger-garlic paste and saute for a minute.
- Add chopped tomatoes and cook until they turn mushy.
- Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
- Add marinated mushroom-paneer mixture and saute for 5-6 minutes.
- Drain the water from soaked rice and add it to the pan. Mix gently.
- Add 1 1/2 cups of water and mix well. Check the seasoning and adjust if needed.
- Close the pan with a lid and cook on medium flame until the rice is cooked and the water is absorbed completely.
- Once done, switch off the flame and let it sit for 5 minutes.
- Fluff the rice with a fork and garnish with chopped coriander leaves.
- Serve hot with raita or pickle.