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Day 7: Tomato-Mushroom Biryani
July 16, 2010 | 9 Comments
I rarely make biryanis ‘cos they are so time-consuming and greasy. Besides, veggie biryanis were never my thing.
When I was a carnivore, the only one I liked was Malabar-style fish biryani.
Some months ago Shankari sent me some home-made biryani masala. I haven’t yet extracted the recipe from her, but I plan to. It’s very fragrant and makes a great addition to any rice dish, especially with tomato. I also started adding coconut milk to the mix.
This time, though I’d run out of the biryani masala, I made the same tomato-coconut rice with some mushrooms and peas from our garden. A quick and delicious one-pot meal. You could make this with any veggie.
TOMATO-MUSHROOM BIRYANI
Serves 6.
The rice
1 cup basmati rice (brown or white)
1 cup low-fat coconut milk
Wash the rice in several changes of water until the water is clear. Drain and soak it in the coconut milk for 15 to 20 minutes.
The tomatoes
Dunk 3 to 4 tomatoes in boiling water for a minute or so, peel off the skin and puree fine with
2 green chillies
2 tsp fresh ginger
1 tbsp roasted garlic paste
We need about 1 cup tomato puree.
The mushrooms
I used both fresh cremini mushrooms and dried mixed mushrooms (from the big Costco jar).
A cast-iron pan is ideal to cook them. Heat
1 tbsp ghee/grapeseed oil
and add
3 cups sliced fresh cremini mushrooms (regular button mushrooms work too).
Spread them out evenly and leave them alone on medium-high heat for ten minutes. Then stir the mixture, add
a dash each of salt and cayenne powder
and cook them for another 8 to 10 minutes until golden. They will reduce down to a cup or less so be careful with the salt.
The spice mixture
Heat 2 tbsp ghee (clarified butter)/extra virgin coconut oil in a big pot or pressure cooker.
Add
1 tsp cumin seeds
a bay leaf
a 2-inch stick cinnamon
a couple green cardamoms
4 cloves
half tsp peppercorns
a couple blades of mace (or a pinch of nutmeg)
Stir for a few seconds until the spices release their aroma. Add
a pinch of turmeric powder
1/3 tsp Kashmiri chilli powder or paprika
Stir and add
half cup chopped shallots (or red onions)
1 tsp sea salt
Cook on medium heat until the shallots turn golden.
Add
1 tbsp chopped fresh coriander
1 tbsp chopped fresh mint (or 1 tsp dried. dried fenugreek or oregano will work as well)
Stir for a few seconds and add the tomato puree and cook it down until you have about a total of about 3/4 cup mixture left in the pot.
Add
the rice soaked in coconut milk
1/4 cup dried mixed mushrooms
a pinch of saffron
1/4 cup water
Bring the whole thing to a boil, then stir, cover tight, reduce the flame to the lowest setting and cook for 10 minutes.
Open the lid, add
half cup fresh peas
and stir the rice gently just once. Check if you need to add more water. Put the lid back on and cook on the lowest heat setting for another 5 to 8 minutes.
Home-grown Peas
If using frozen peas, set them out to thaw and stir them in at the very end.
Let the cooked biryani rest covered for ten minutes after turning off the heat.
Stir in
the cooked mushrooms
2 tbsp chopped fresh mint
Pull out the cinnamon and bay leaf before serving.
Day 7 of 20 of the Eat to Live vegan detox plan.
MENU
July 16 (Day 7)
Breakfast:
black tea with almond milk
ragi porridge with brown rice flakes, mango and pistachios
Mid-morning:
a small piece of Sugar-free Chocolate-Walnut Torte
Lunch:
1 cup Tomato and Mushroom Biryani.
half cup Eggplant and Peas Curry
Mid-afternoon:
2 small potato-pea patties with mustard dip
6 oz. coconut water
Dinner:
Went out for Italian. I was terrible and had nearly everything on the “off-limit” list. Plus wine and champagne ‘cos today J and I are celebrating something.
EXERCISE
I had planned on kettlebells, but since I still have a sore back, I took it easy.
20 mins swim, 10 mins Stairmaster
- b.
Filed Under: basmati, Coconut, coconut-milk, cremini, Dr. Joel Fuhrman, Eat to Live Plan, fitness, GARDENING, Mint, Mushroom, NUTRITION, Peas, Rice, Tomato, Vegetarian Athlete, vegetarian recipes
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9 Comments
I liked the name as soon as I saw this in your menu yesterday.. Didn’t expect a recipe this soon. Love the props used and it makes the biriyani even more delicious
Like your site a lot- will be following!
Happy Anniversary !
I love biriyanis, especially the malabar chicken ones. I so much wish my daughter ate mushrooms. I would love to make this once when she is not home for lunch.
A delicious looking biryani! A nice combination of ingredients. Lovely clicks!
Cheers,
Rosa
I’m not sure but HAPPY (MARRIAGE?!) ANNIVERSARY!!!
guess its Happy Anniversary! Enjoy the wine. The diet can wait…
The biryani looks great. Wasn’t much for veggie biryani either, but you get really great ones nowadays that I quite enjoy it.
that biryani masala sounds delicious and your home gron peas look beautiful.
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