Taste of Heaven Mushroom and Carrots Biryani
Indulge in the aromatic allure of "Taste of Heaven Mushroom and Carrots Biryani," a vegetarian twist on the classic Indian rice dish that’s as satisfying as it is flavorful. This recipe combines fluffy basmati rice with tender mixed mushrooms, sweet carrots, and a symphony of warm, earthy spices like cumin, cardamom, and cinnamon. Layers of saffron-infused rice are enhanced with creamy yogurt, fresh herbs like cilantro and mint, and a hint of citrus from lemon juice, all cooked to perfection using the traditional dum (steam) method. Perfect for weeknights or special occasions, this biryani is a one-pot feast guaranteed to impress. Serve it with raita or a crisp salad for a complete, soul-warming meal. Keywords: mushroom biryani, vegetarian biryani, carrots biryani, saffron rice, one-pot Indian recipe.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 200 grams Mixed mushrooms (button, cremini, etc.)
- 2 medium Carrots, thinly sliced
- 3 tablespoons Ghee
- 1 large Onion, thinly sliced
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Fresh mint, chopped
- 2 pieces Green chilies, slit lengthwise
- 1 cup Plain yogurt
- 1 tablespoon Lemon juice
- 1.5 teaspoons Salt
- 1 teaspoon Whole cumin seeds
- 2 pieces Bay leaves
- 3 pieces Cloves
- 3 pieces Cardamom pods
- 1 inch Cinnamon stick
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Biryani masala
- 10 strands Saffron strands
- 2 tablespoons Warm milk
- 4 cups Water
- 0.5 cup Fried onions (optional, for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 20 minutes. Drain and set aside.
Heat 3 tablespoons of ghee in a large pot over medium heat. Add cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick, and sauté for 30 seconds until fragrant.
Add the sliced onion and cook until golden brown, about 8-10 minutes.
Stir in the minced garlic, ginger, and green chilies. Cook for 1-2 minutes until aromatic.
Add the mushrooms and carrots. Sprinkle with turmeric powder, red chili powder, and biryani masala. Mix well and cook for 5 minutes, allowing the vegetables to soften.
Stir in the plain yogurt, lemon juice, and salt. Cook for another 2-3 minutes.
Meanwhile, dissolve the saffron strands in warm milk and set aside.
In a separate pot, bring 4 cups of water to a boil. Add the drained basmati rice and cook until the rice is about 70% cooked (grains should still be firm to the bite). Drain and set aside.
Layer half of the partially cooked rice over the mushroom and carrot mixture in the pot. Sprinkle with half of the chopped cilantro, mint, and saffron milk. Repeat with the remaining rice, herbs, and saffron milk.
Cover the pot with a tight-fitting lid. Reduce the heat to low and allow the biryani to cook on dum (steam) for 20-25 minutes.
Once done, fluff the rice gently with a fork. Garnish with fried onions, if desired.
Serve hot with raita or a side salad for a complete meal.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.5 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 213 mg | 16% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
