Mushroom peach biryani is a flavorful variation of the traditional vegetable biryani.
Preparation time: 30 minutes (excluding the time to soak rice)
This recipe serves 4
- Rice: 1 cup (preferably Basmati rice)
- Water: 2 cups
- Salt: 1/2 teaspoon
- Saffron: Few pinches
- Milk: 2 tablespoons
- Oil: 1 tablespoon
- Cumin seeds: 1 teaspoon
- Cinnamon: 1 small cinnamon stick
- Green cardamom: 4
- Medium sized onion: 1
- Green chilies: 2 (I used Serrano chilies)
- Ginger: About 1 tablespoon of shredded ginger
- Mushrooms: 8-10white button mushrooms
- Peach: 1 large yellow peach
- Cilantro leaves with stems: About 10-12
- Dried cranberries: 10-12
- Salt: 1 1/2 teaspoon
- Red chili powder: 1/4 teaspoon
- Ground coriander powder: 1 teaspoon
- Garam masala: 1 teaspoon
- Basil leaves: 3
- Dried cranberries: 1-2
- Wash the rice several times with water till the water appears clear.
- Soaking the rice in water for about 30 min before cooking is recommended.
- After this drain the water and add rice and 2 cups of water in a pan, also add ½ teaspoon of salt. Set the flame to high till the water comes to a boil, once the water boils reduce the flame to low and cover the pan and cook until the water evaporates.
- Mix the saffron with milk
- Let the rice cool for about 10-15 min before adding the saffron mixture and mix very gently to avoid breaking the rice grains.
- Chop the onions and peaches into thin long slices, cut each mushroom into 4-6 pieces. Cut the chilies into thin slices lengthwise and coarsely cut the cilantro.
- Heat the oil in a large skillet on medium flame, add cumin seeds, crushed green cardamom pods and cinnamon stick
- After this is done, add the sliced onions and green chilies cook for few minutes till the onions look transparent. After this add the shredded ginger and mix.
- Add the mushrooms, salt, chilli powder, coriander powder and cook till the water from the mushroom dries.
- Add the sliced peaches and cilantro and cover the skillet and let it cook for another 5 minutes, the peaches will start turning slighty transparent but they must not be mushy. Mix the gravy once or twice in between so that it doesn’t burn or stick to the base of the skillet.
- After this add the dried cranberries and garam masala and mix.
- Carefully add the rice to the gravy and mix gently so that the rice grains go not break let it cook covered for another 2 minutes.
- I used fresh basil leaves and cranberries.
Other fruits like apricots and nectarines can also be used instead of the peaches and you can remove the peel of the fruits if you prefer it that way.