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Gongura (Red Sorrel) Mushroom Biryani

2021-02-15
  • Servings: 4
  • Prep Time: 20m
  • Cook Time: 40m
  • Ready In: 60m
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Nutritional Info

This information is per serving.

  • Calories

    248
  • Carbohydrates

    45g
  • Fat

    5g
  • Protein

    9g
  • Serving Size

    233g
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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

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