Gongura (Red Sorrel) Mushroom Biryani
2021-02-15- Cuisine: Indian
- Course: Main Course
- Skill Level: Advanced
-
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- Servings: 4
- Prep Time: 20m
- Cook Time: 40m
- Ready In: 60m
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Nutritional Info
This information is per serving.
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Calories
248 -
Carbohydrates
45g -
Fat
5g -
Protein
9g -
Serving Size
233g
Aromatic and flavorful Gongura Mushroom Biryani is unique and tasty. This biryani turns out so delicious that you don’t need any side other than simple raita.
Ingredients (For Gongura)
- 2 Tablespoons Oil
- 10 Green Chilies
- 2 Cups Gongura
- Coriander Leaves
- Mint Leaves
Ingredients (For Rice)
- 2 Tablespoon Ghee
- 1/2 Teaspoon Shah Jeera
- 2 Sticks Cinnamon
- 2 Bay Leaves
- 3 Cardamoms
- 1 Teaspoon Mace
- 4 Cups Water
- Salt as per taste
- 2 1/2 Cup Rice
Ingredients (For Mushroom)
- 2 Tablespoons Oil
- 1/2 Teaspoon Shah Jeera
- 2 Bay Leaves
- 2 Sticks Cinnamon
- 1/4 Cup Cashews
- 1 Medium Onion
- 1/2 Teaspoon Turmeric Powder
- 1 Tablespoon Ginger Garlic Paste
- 200 Grams Mushrooms
- 2 Teaspoons Chili Powder
- Salt as per taste
- 2 Tablespoons Curd
- 1 Teaspoon Biryani Masala
- Fried Onions for Garnish
- Mint Leaves for Garnish
- Coriander Leaves for Garnish
Method
Step 1
In a cooking pan, add 2 tablespoons oil, 10 green chilies, and fry for 2 minutes.
Step 2
1 cup gongura (Red sorrel), cook until gongura becomes soft.
Step 3
Add coriander leaves and mint leaves mix well. Cook until it becomes soft and turns off the stove. Let It cool.
Step 4
Add 2 tablespoon ghee, 1/2 teaspoon Shah Jeera, 2 sticks cinnamon, 2 bay leaves, 3 cardamoms, 1 teaspoon mace, add 4 cups water, salt as per taste, 2 1/2 cup rice, and cook till 80 % done.
Step 5
In a pan, add 2 tablespoons oil, 1/2 teaspoon Shah Jeers, 2 bay leaves. 2 sticks cinnamon, 1/4 cup cashews, 1 medium chopped onion, 1/2 teaspoon turmeric powder, 1 tablespoon ginger garlic paste, and mix well.
Step 6
Add gongura paste and mix well.
Step 7
Add 200 grams of mushrooms and mix well. Close the lid and cook for 2 minutes.
Step 8
Add 2 teaspoons chili powder, salt as per taste, 2 tablespoons curd, 1 teaspoon biryani masala, and mix well.
Step 9
Add the rice, add fried onions, 1 tablespoon ghee, close the lid, and cook for 20 minutes on low flame.
Step 10
Garnish with mint leaves and coriander leaves