Slow-Cooker Mushroom Biryani
By Leah ColinsPublished on October 16, 2019
Time
2 to 3 hours on high
Yield
Serves 4 to 6
Slow cooker size
5 to 7 quarts
Ingredients
Sauce
¾ cup plain yogurt 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh mint 1 garlic clove, mincedSalt and pepperBiryani
1 onion, chopped fine3 tablespoons extra-virgin olive oil 4 garlic cloves, minced2 teaspoons garam masala Salt and pepper ½ teaspoon turmeric ⅛ teaspoon cayenne pepper 1½ cups vegetable broth 1½ cups basmati rice, rinsed1 pound cremini mushrooms, trimmed and sliced thin6 ounces (6 cups) baby spinach, chopped coarse¼ cup raisins 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh mint ⅓ cup sliced almonds, toastedBefore You Begin
Biryani is traditionally served with a cooling yogurt sauce; ideally, you should make it before starting the biryani to allow the flavors in the sauce to meld. We prefer the flavor of basmati rice in this recipe, but long-grain white rice can be substituted. You will need an oval slow cooker for this recipe.
Instructions
- 1. For the sauce: Combine all ingredients in bowl and season with salt and pepper to taste. Refrigerate until ready to serve.
- For the biryani: Lightly coat slow cooker with vegetable oil spray. Microwave onion, oil, garlic, garam masala, 1 teaspoon salt, turmeric, and cayenne in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to prepared slow cooker.
- Microwave broth in bowl until steaming, about 5 minutes. Stir broth and rice into slow cooker. Spread mushrooms evenly on top of rice mixture. Gently press 16 by 12-inch sheet of parchment paper onto surface of mushrooms, folding down edges as needed. Cover and cook until rice is tender and all broth is absorbed, 2 to 3 hours on high.
- Discard parchment. Sprinkle spinach and raisins on top of rice, cover, and let sit until spinach is wilted, about 5 minutes. Add cilantro and mint, and fluff rice with fork until combined. Season with salt and pepper to taste. Sprinkle with almonds and serve, passing sauce separately.
Time
2 to 3 hours on highYield
Serves 4 to 6Slow cooker size
5 to 7 quartsIngredients
Sauce
Biryani
Ingredients
Sauce
Biryani
Ingredients
Sauce
Biryani
Why This Recipe Works
The best biryani recipes place fragrant long-grain basmati at center stage, enriching the rice with fresh herbs and pungent spices. However, most recipes are time consuming because of the process of developing deep flavor by steeping whole spices and cooking each part of the dish separately before marrying them. We aimed to achieve a simple, streamlined, and hands-free slow cooker version of this dish that delivered on the big, bold flavors we expected from a biryani, without the fuss. We chose basmati rice for its nutty flavor and perfume-like aroma. A mixture of Indian-inspired aromatics were first bloomed in oil in the microwave to jump-start flavor development. We then combined the bloomed spice blend, rice, and hot vegetable broth in our slow cooker before topping the rice with hearty, earthy mushrooms. Layering the mushrooms on top of the rice mixture ensured even cooking of the rice. We found that basmati rice cooked best on high, and placing a piece of parchment paper over the mixture prevented the grains on top from drying out as the water was absorbed, and promoted even steaming in the rice. Once the rice was cooked, fresh spinach, herbs, and raisins were added to the slow cooker before gently fluffing the rice to serve.
Before You Begin
Biryani is traditionally served with a cooling yogurt sauce; ideally, you should make it before starting the biryani to allow the flavors in the sauce to meld. We prefer the flavor of basmati rice in this recipe, but long-grain white rice can be substituted. You will need an oval slow cooker for this recipe.
Instructions
- 1. For the sauce: Combine all ingredients in bowl and season with salt and pepper to taste. Refrigerate until ready to serve.
- For the biryani: Lightly coat slow cooker with vegetable oil spray. Microwave onion, oil, garlic, garam masala, 1 teaspoon salt, turmeric, and cayenne in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to prepared slow cooker.
- Microwave broth in bowl until steaming, about 5 minutes. Stir broth and rice into slow cooker. Spread mushrooms evenly on top of rice mixture. Gently press 16 by 12-inch sheet of parchment paper onto surface of mushrooms, folding down edges as needed. Cover and cook until rice is tender and all broth is absorbed, 2 to 3 hours on high.
- Discard parchment. Sprinkle spinach and raisins on top of rice, cover, and let sit until spinach is wilted, about 5 minutes. Add cilantro and mint, and fluff rice with fork until combined. Season with salt and pepper to taste. Sprinkle with almonds and serve, passing sauce separately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments