Mushroom Biryani, Low-Fat
 
Prep time
Cook time
Total time
 
This easy and healthy mushroom biryani takes just minutes to put together and is a great alternative when you want something fancy but nutritious for weeknights.
Author:
Recipe type: Rice, Main
Cuisine: Indian
Serves: 4-6
Ingredients
  • 1 cup Basmati rice. Soak the rice for 30 minutes and then wash thoroughly to remove as much of the starch as you can.
  • 3 cloves
  • 3 pods of green cardamom
  • 2 1-inch pieces of cinnamon
  • 1-2 bay leaves
  • For the sauce:
  • 4 cups chopped mushrooms. Quarter the really large ones and halve the smaller ones.
  • 2 cups of quick-cooking leafy greens (don't use kale or collard which take a long time to cook. Spinach, lettuce, chard are all good).
  • 1 cup coconut milk
  • Juice of 2 lemons
  • 1 large onion, thinly sliced
  • 1 heaping tbsp garam masala or biryani masala. If using biryani masala, you may want to cut back on the cayenne because these masalas can sometimes be really spicy.
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • ½ tsp turmeric powder
  • ½ tsp cayenne or paprika
  • 2 tsp ground black pepper
  • ½ cup coriander leaves, minced
  • ¼ cup dill or mint, minced
  • Salt to taste
  • ½ cup fried onions (optional, but these are always a key ingredient in biryanis because they give great flavor. You can use French's or the ones you can buy in a packet at the Indian grocery store)Method:
Instructions
  1. In a saucepan, place 1 cup of water, the cloves, cardamom, cinnamon and bay leaves. Add salt to taste.
  2. Pour in the drained rice and place over a medium fire. When the water starts to boil, cover the saucepan with a tight-fitting lid and then turn down the heat to the lowest setting.
  3. Let the rice steam for 10 minutes. Turn off the heat.
  4. Mix all the remaining ingredients together in a heavy-bottomed pan with a tight-fitting lid. Turn on the heat and saute until the mushrooms are almost cooked.
  5. Pour the cooked rice over the mushroom mixture and spread into an even layer.
  6. Sprinkle the top with a little coconut milk, if you desire
  7. Cover and let the biryani cook on a low flame for about 15 minutes.
  8. Turn off the heat and let the biryani sit for another 15-20 minutes for the flavors to merge.
Recipe by Holy Cow! at http://holycowvegan.net/2013/01/easy-mushroom-biryani-low-fat-recipe.html