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Sunday, January 21, 2018

Easy Brown Rice Biryani with Portobello mushroom, Paneer and Edamame

Biryani, also known as biriyani, biriani, birani or briyani, is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent . It consists of main ingredients Rice, Indian spices, Vegetables, (Meat, Egg for non veg) Yoghurt, and Dried Fruits.

Ingredients:
  • 1 cup  Brown Basmati rice
  • 2 and half cup of water
  • 1 teaspoon salt
  • 1 table spoon Olive oil and 1 tablespoon butter.
  • 2 yellow onion
  • 8 oz of baby portobello mushrooms
  • 1 cup of cooked shelled edamame 
  • 1 block of Paneer (12 oz)
  • Cooking spray
  • 3 table spoon of Olive oil
  • 1 tablespoon ghee or butter
  • 2 teaspoon of cumin seeds
  • 2- 1" stick of Cinnamon
  • 2 black cardamom pods
  • 1 teaspoon of black pepper corn
  • 2-4 pods of dried red chilies
  • 2 bay leaves
  • 1/4 teaspoon of Asefoetida
  • 1/2 cup of roasted unsalted cashews 
  • Salt to taste
  • 2 cups plain yogurt
  • 1 teaspoon of turmeric powder 
  • 1 teaspoon of powered cayenne pepper*
  • 1 teaspoon Sriracha seasoning *
  • 1 teaspoon of coarsely ground black pepper*
  • 1 tablespoon of ground cumin powder
  • 1 tablespoon of Mango powder
  • 1 teaspoon of garam masala*
  • 1 tablespoon of Biryani powder (optional)*
  • Salt to taste
  • 1 teaspoon Kasoori Methi Crushed (dried fenugreek leaves)
 *You can adjust the amount of spice based on how spicy or robust you want your Biryani.


Method:
  • Wash and soak brown rice for 4-6 hours (if you don't have time to soak the rice, you may have to add little more water and increase the cook time to 27-30 min instead of 25 min.
  • Place the container Instant pot.
  • Keep the setting at saute mode.
  • Drain all the water out of rice.
  • Add 1 table spoon of olive oil and one tablespoon of butter.
  • Add rice and saute  for 1-2  min stirring it lightly. 
  • Add water and salt.
  • Close and lock the lid in place and press the manual button.
  • In the newer version which I bought, the manual button is "Pressure cook" which is the last button on right side.
  • Press that and set the timer by pressure the plus button to 25 min.
  • Turn the steam release handle to "sealing"
  • Once the pressure builds up, the clock will start counting down.
  • When the clock has counted down. allow the pressure to naturally  release for 10 min.
  • Once the clock shows 10 min has passed, carefully quick release the remaining pressure and remove the lid.
  • Fluff the rice with wooden fork /spoon or silicone spoon. 
  • Transfer in a casserole and let it be open to cook
  • Set aside
 
  • Cut the paneer in to small 1"cubes.
  • Heat the griddle on medium heat on stove.  Spray with cooking oil spray.
  • Place paneer cubes on the griddle and cook both sides until golden brown.
 
 
 
  
 
  • Cook the frozen shelled edamame  in microwave per instruction on the frozen pack.
  • Slice onions and mushrooms.
 
 
 
 
 
 
 
 

 
 
 
  • Heat Olive oil  in a skillet.
  • When heated add bay leaves, cumin seeds, cinnamon sticks, cardamom pods, black peppercorns and dried red chili pods
  • Add asefoeted and butter.
  • Add roasted cashews, when cashews are light brown add sliced onions.
  • Turn the head up a little
  • When onions are caramelized, add mushroom sliced and saute.
  • Then add paneer and edamame.
  
 
 
 
 
 
 
 
While you are doing this you can prep the yogurt mixture or you can prep it ahead of time.
Mix following in a bowl:
2 cups plain yogurt
1 teaspoon of turmeric powder
1 teaspoon of powered cayenne pepper
1 teaspoon Sriracha seasoning 
1 teaspoon of coarsely ground black pepper
1 tablespoon of ground cumin powder
1 tablespoon of Mango powder
1 teaspoon of garam masala
1 tablespoon of Biryani powder (optional)
Salt to taste
  
 
 
 
 
 
 
  • Add the yogurt mixture to sauteed and cooked onions, mushrooms, paneer  and edamame.
  • Mix toss it and add 1/2 cup of water.
  
  • Cover and cook for few min on medium low heat until paneer is soft.  
  • Crush Kasoori methi with palms of your hand and add it to mixture. 
  • Cook for 1 more minute.
  • Add cooked rice to this mixture or you can add this to cooked rice casserole.
  • Toss gently until all spice mix,  onions, mushrooms, edamame and paneer are evenly well incorporated.  
  
 
 
 
 
 
 
 
 
 
 
 
Serve with plain yogurt, raita or your favorite curry.
Enjoy !

 
Recipe and photographs by Surekha

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