Biryani Millet Rice

Mushroom Millet Biryani

  • Serves 3
  • 40 minutes + grain cooking
Mushroom Millet Biryani served in an ivory bowl

Ingredients

  • 500 g Cooked MadeBetter Biryani Millet
  • 300 g Fresh mushrooms (Cleaned, trimmed and sliced)
  • 140 g Onion (Sliced)
  • 140 g Tomato (Chopped)
  • 70 g Plain curd
  • 15 g Mint
  • 15 g Coriander
  • 4 g Green chilli
  • 10 g Ginger
  • 10 g Garlic
  • 30 ml Water for herb paste
  • 20 ml Cold-pressed oil
  • 2 g Fennel seeds
  • 1 g Cinnamon
  • 0.4 g Cloves
  • 3 g Garam masala
  • 0.5 g Turmeric
  • 10 ml Lemon juice
  • 4 g Salt

Make it, step by step

  1. Blend mint, coriander, chilli, ginger and garlic with 30 ml water into a coarse paste.
  2. Heat oil; add fennel, cinnamon, cloves and onion. Cook for 6–7 minutes until softened and lightly coloured.
  3. Add tomato, herb paste, garam masala, turmeric and salt; cook for 4–5 minutes over medium heat.
  4. Add mushrooms; cook uncovered for 6–8 minutes until tender and their liquid reduces to a moist coating.
  5. Lower heat, add curd and cook for 2 minutes. Fold in 500 g cooked millet; cover for 4–5 minutes until hot throughout.
  6. Finish with lemon juice; remove cinnamon and cloves, then serve promptly.
Useful tips
  • Cook the mushrooms uncovered until their released liquid reduces before adding millet; a watery mushroom masala makes the grains clump.

Allergens: Milk from curd. Check garam masala and other ingredient labels for added allergens.

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