- 1 cup basmati rice – soaked 30 mins and drained
- 1 tbsp water
- 1 tbsp ghee
- 3/4 cup paneer cubes
- 500g mushrooms
- 1/4 cup mint leaves
- 1 green chili – slit
- 3 tbsp fried onions
- 1/2 tsp biryani masala/garam masala
- 1/2 tsp chili powder
- 1/2 tsp salt
- 3 tsp ginger garlic paste
- 1 cup yogurt
This mushroom paneer biryani takes your typical mushroom biryani dish and ups the ante. With this recipe, you will get the chewy texture of the mushrooms combined with the delicious gooeyness of the paneer. When made right it’s like eating a mushroom cheese sandwich in a way. If you’ve had trouble cooking biryani in the past, then using this one potcooking method will make things easier for you. It will allow you to achieve the layering effect of biryani in an extremely simple manner in less time as well.
Eating mushrooms is a great way to lower your cholesterol while still receiving some of the benefits of meat, primarily the protein. It is important to consume protein because protein helps repair cells and muscle tissue, which is what we need to keep our bodies in optimal condition; especially if we are physically active. But unlike meat, mushrooms don’t have cholesterol or fat, so they are overall healthier for you, especially if you are concerned about the condition of your heart.
How to make Mushroom Paneer Biryani
The number of mushrooms that exist in nature is unknown.