Mushroom Biryani Curry Recipe - Serves 4

Mushroom Biryani Curry Recipe

243 calories each serving

Taste Rating = 5     Heat Rating = Medium to Hot


1 cup (200g or 7 oz) basmati rice
1 tablespoon (15ml) vegetable oil
1 medium onion, peeled and finely chopped
3 bay leaves
2 fresh green chillies, finely chopped
5cm (2 inches) fresh ginger root, peeled and grated
4 cloves of garlic, peeled and crushed
1 teaspoon (5ml) garam masala
1/4 teaspoon (1ml) ground turmeric
1 teaspoon (5ml) chilli powder
100g (3 1/2 oz) button mushrooms, washed with skins and stems removed and finely chopped
3 medium ripe tomatoes, finely chopped
2 tablespoons (30ml) finely chopped fresh coriander leaves
1 teaspoon (5ml) salt


Wash the basmati rice thoroughly, add to a bowl of cold water and leave to soak for an hour, drain the rice, bring 2 1/2 cups (625ml or 22 fl oz) of water to the boil in a saucepan, add the washed basmati and stir a couple of times, reduce the heat to low, cover the saucepan with a lid, leave to cook for 10 minutes without removing the lid, remove the saucepan from the heat and leave for a further 5 minutes with the cover still on the saucepan, remove the saucepan lid, fluff up the rice with a fork and set aside
Heat the oil over a medium heat in a large frying pan or saucepan
Add the onion, bay leaves and green chillies, mix well and saute for 8-10 minutes until the onion is cooked and starts to brown
Add the grated ginger and crushed garlic and mix well
Sprinkle in the garam masala, ground turmeric and chilli powder and mix well
Add the finely chopped mushrooms and mix well
Add the chopped tomatoes and chopped coriander leaves
Sprinkle in the salt and mix well
Add 1 cup (250ml) of boiling water and mix well
Add the basmati rice that you previously cooked and mix well
Serve hot

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Recipe submitted on 5 March 2010

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