☪️Ramadan Day 18 Sahar Cooking vlog 🥘Oyster mushroom biriyani recipe @sheerusdining

Ingredients

• 2 cups Basmati Rice (rinsed and soaked for 30 minutes)
• 300 grams Oyster Mushrooms (cleaned and sliced)
• 500 grams Chicken Thighs, boneless (cut into bite‑size pieces; can omit for vegetarian version)
• 1/2 cup Plain Yogurt (full‑fat, for marination)
• 2 large Onion (thinly sliced)
• 2 medium Tomato (chopped)
• 1 tablespoon Garlic Paste
• 1 tablespoon Ginger Paste
• 2 Green Chili (slit lengthwise)
• 2 tablespoons Biryani Masala
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Garam Masala
• 1/4 cup Fresh Cilantro (chopped)
• 1/4 cup Fresh Mint Leaves (chopped)
• 3 tablespoons Ghee (clarified butter)
• 2 tablespoons Vegetable Oil
• to taste Salt
• 5 threads Saffron Threads (soaked in 2 tbsp warm milk)
• 2 tablespoons Milk (warm, for saffron infusion)
• 1/4 cup Fried Onions (Birista) (optional garnish)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine the chicken pieces, yogurt, 1 tablespoon biryani masala, half of the turmeric, half of the red chili powder, and a pinch of salt. Mix well and let it rest for at least 30 minutes.

   Time: PT30M

2. Rinse and Soak Rice

   Rinse the basmati rice under cold water until the water runs clear. Soak the rinsed rice in fresh water for 30 minutes, then drain using a fine mesh sieve.

   Time: PT30M

3. Prepare Vegetables and Mushrooms

   Thinly slice the onions, chop the tomatoes, slit the green chilies, and slice the oyster mushrooms. Set aside in separate bowls.

   Time: PT15M

4. Fry Onions for Birista

   Heat 1 tablespoon oil and 1 tablespoon ghee in the frying pan over medium heat. Add half of the sliced onions and fry until deep golden brown, stirring occasionally. Remove with a slotted spoon and set aside on paper towels.

   Time: PT10M

   Temperature: Medium heat

5. Sauté Aromatics

   In the same pan add the remaining oil and ghee. Add the remaining onions and sauté until translucent (about 3 minutes). Add garlic paste, ginger paste, and green chilies; sauté for another 2 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Brown the Chicken

   Add the marinated chicken to the pan. Cook, stirring occasionally, until the pieces are lightly browned on all sides (about 5 minutes).

   Time: PT5M

   Temperature: Medium heat

7. Add Mushrooms and Tomatoes

   Stir in the sliced oyster mushrooms and chopped tomatoes. Sprinkle the remaining biryani masala, turmeric, red chili powder, and garam masala. Cook for 5 minutes until the tomatoes soften and the mushrooms release their moisture.

   Time: PT5M

   Temperature: Medium heat

8. Layer Rice and Add Saffron Milk

   Pour 1.5 cups water (or enough to cover the rice by 1/2 inch) into the pot. Gently spread the soaked rice over the chicken‑mushroom mixture. Drizzle the saffron‑infused milk over the rice, then sprinkle chopped cilantro, mint, and the fried birista onions on top.

   Time: PT2M

9. Dum Cooking (Steam)

   Cover the pot with a tight‑fitting lid (seal with foil if needed). Reduce heat to low and cook for 20 minutes, allowing the rice to steam and absorb flavors.

   Time: PT20M

   Temperature: Low heat

10. Rest and Fluff

    Turn off the heat and let the biryani rest, still covered, for 10 minutes. Then gently fluff the rice with a fork before serving.

    Time: PT10M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

70g

Fat

12g

Fiber

4g