Thenu’s Kitchen

I had some chicken soup leftover from my lunch menu. Just formulated a quick briyani recipe using that soup and Gosh, it came out delicious. Substitute water for chicken soup if you wish. I think it will be of less flavor but still must make a perfect mushroom briyani.

The recipe below is for 1 hungry person. Sorry I am the only non-vegetarian in my home. (My son ofcourse is non-vegetarian but he doesnt consume much)

• Wash and soak 1 cup basmati in 1 cup water for about 30 mins
• In a hot pan, add whole garam masala, green chillies, bay leaves
• Add thin sliced onions and saute until they turn light brown
• Add ginger-garlic-coriander paste and fry until raw smell goes
• Add 1 string of mint leaves and 1 handfull of cilantro and fry till they wilt
• Add thin slices of mushroom and fry for a min
• Add 1 sp water and stir the mushrooms in
• Add 1sp of any briyani masala you may have
• Add 1 sp curd (plain yogurt) and mix well before the curd breaks down
• Pour 1.5 cup of chicken soup (or 1.5 cups of water)
• Stir the contents and add the rice without draining
• Add salt if needed (the soup will have salt already – so be wary of it)
• Cover the pan with a tight lid and let it cook in medium high flame for 8 mins
• When you see craters forming in the surface and almost all water is evaporated, turn the heat down to the lowest possible
• Let it simmer for about 5 mins
• Garnish with cilantro and serve with raita

I may try the same recipe without chicken soup next time, so my dear husband can also taste it. For that vegetarian version, I plan to add all the soup ingredients to the briyani directly and see if I can come up with a decent dish. So stay tuned.