Biryani is a dish well known for its aromatic rice cooked with fragrant spices and combined with meat, vegetables, or seafood. However, how did Biryani come to be? There are several theories on the conception of Biryani. One theory suggests that Biryani had origins which traces back all the way to ancient India and rose in popularity during the Mughal Empire (16th Century) as Biryani was served as a royal dish to the Mughal royals.
Another theory suggests that it was introduced to India via Persian traders. Regardless of its origins, Biryani spread across India rapidly and various regions began developing their own version of biryani soon after. Thus, variants of Biryani such as Hyderabadi Biryani, Lucknowi (Awadhi) Biryani, Kolkata Biryani, Sindhi Biryani, and many others came to be.
INSIGHTS
This biryani recipe may not be your typical traditional biryani, as it takes some shortcuts that a traditional biryani recipe usually doesn’t. But what sets this recipe apart is its simplicity – an effortless way to make biryani without all the fuss. There are days when I really crave biryani, but I don’t feel like putting in all the effort that a traditional biryani demands. That’s when this recipe becomes my saving grace. It comes together pretty quickly, and the only waiting time is at the end when the rice cooks. During that waiting time, treat yourself to a glass of tea or wine and while waiting for a delicious warm plate of the mushroom and broccoli biryani!
TIPS & TRICKS / SUBSTITUTIONS
SUBSTITUTIONS
Biryani Masala
I used a brand (pictured below) that is readily available at my local Indian store. But no worries if you can’t find the same brand – any other brand or type of Biryani Masala will work just as well!. However, the taste of your biryani might defer slightly depending on the type of biryani masala you opt to use, hence, make sure to use a biryani masala that appeals to you most.
STEPS ON MAKING MUSHROOM AND BROCOLLI BIRYANI
Begin by washing the basmati rice grains until the water runs clear. Then, soak the rice for 30 minutes and drain the water. Set the rice aside for later.
Next, prepare the vegetables. Peel the carrot and cut it into small cubes. As for the broccoli, you can either cut it into small florets or opt for chunkier pieces, but keep in mind that chunky broccoli will take longer to cook. Thinly slice the mushrooms and combine all the vegetables in a bowl and set aside.
In a casserole dish, heat the oil on medium heat. Once the oil is hot, add the onions, cinnamon stick, and bay leaf. Sauté until the onions turn slightly brown.
Add the store-bought biryani masala, garam masala, turmeric, chili powder, ginger and garlic paste and salt. Mix everything together until well incorporated and fry for 1-2 minutes. Add the tomato paste and and fry everything for another 1 minute.
After that, add the prepared vegetables and stir well to ensure everything is combined. Let them cook for 2-3 minutes. Then, add the coriander leaves and yoghurt, stirring everything together.
Add the rice and mix it all together. Pour in the water and ensure everything is well mixed. Lower the heat, cover the casserole dish, and allow it to cook for 15-25 minutes or until the rice is thoroughly cooked. Remember to stir occasionally to prevent the rice from burning at the bottom of the casserole dish.
Once the biryani is cooked, plate the biryani and squeeze a wedge of lemon juice on top. Finally, garnish with fried onions and fresh coriander leaves and serve.
Enjoy!
STORAGE
To store leftover biryani, simply place it in an airtight container and keep it in the fridge section of your refrigerator. It should stay fresh for about 2 – 3 days. When you’re ready to eat it again, warm the biryani in a pan until the rice is hot. The method of reheating using a pan will give the biryani an extra boost of flavour – making it taste just as delicious as when it was freshly made.
Mushroom and Broccoli Biryani
Ingredients
- 360 grams Basmati Rice uncooked
- 2 pieces Bay Leaves
- 1 stick Cinnamon
- 1 large Brown Onion thinly sliced
- 2 tablespoon Store-Bought Biryani Masala
- 1 1/2 teaspoon Garam Masala
- 1 teaspoon Turmeric Powder
- 1-2 tablespoon Chili Powder depending on heat preference
- 2 teaspoon Ginger and Garlic paste https://busyfoodbee.com/ginger-and-garlic-paste/
- 1 tablespoon Tomato Paste
- 2 teaspoon Salt
- 250 grams White Button Mushrooms
- 250 grams Broccoli
- 50 grams Coriander Leaves
- 125 ml Yoghurt
- 830 ml Water
Instructions
- Wash the basmati rice grains until the water runs clear. Soak the rice for 30 minutes, then drain the water and set the rice aside.
- Prepare the vegetables - peel and cube the carrot, and cut broccoli into florets or chunks. Thinly slice the mushrooms and combine all the vegetables in a bowl.
- Heat oil in a casserole dish on medium heat.
- Sauté onions, cinnamon stick, and bay leaf until onions are slightly brown.
- Add store-bought biryani masala, garam masala, turmeric, chili powder, ginger and garlic paste, and salt. Mix and fry for 1-2 minutes. Add the tomato paste and and fry everything for another 1 minute.
- Add the prepared vegetables and cook for 2-3 minutes. Then, stir in coriander leaves and yoghurt.
- Add in the rice, pour water, and combine everything well.
- Lower the heat, cover the casserole dish, and let it cook for 15-25 minutes until rice is thoroughly cooked. Stir occasionally to avoid burning at the bottom.
- Once the biryani is ready, plate it and add a squeeze of lemon juice on top.
- Garnish with fried onions and fresh coriander leaves and serve.
NUTRITION FACTS
Total Fat: 4.63 mg
Sodium: 2042.41 mg
Dietary Fiber: 8.51 mg
Protein: 11.34 g
Vitamin C: 45.8 mg
Cholesterol: 4.06 mg
Carbohydrates: 82.24 g
Sugars: 5.29 g
Vitamin A: 1095.37 mcg
Iron: 3.11 mg
Daily values based on a 2,000 calorie diet.