Saturday, August 23, 2014

Mushroom Biryani

Ingredients
Mushroom – ½ kg
Basmati rice/jeera samba rice – 600gms
Big onions (chopped lengthwise) – 2 nos
Green chillies (slitted) – 3 nos
Tomato (chopped) – 2 nos
Mint leaves – 1 cup
Coriander leaves – 1 cup
Ginger/garlic paste – 3 tblsp
Turmeric powder – ½ tsp
Cumin seeds powder – 1½ tblsp 
Bay leaf – 2
Mace – 2
Coconut milk – 1 cup
Lemon – 1
Salt – required
Oil – required
Biryani powder – 1 tblspn
Method
Soak the rice for 30 mins and Drain it and set aside.
Grind mint leaves and coriander leaves with water and make semi-thick juice.
In a cooker add oil and saute bay leaf, mace and chopped big onions until onions change into light brown color.
Add the chopped tomatoes, ginger/garlic paste, ½ tspn turmeric powder, green chillies and sauté for few mins.
Then add some mint leaves and coriander leaves and mix well.
Add the chopped mushrooms and cumin powder and stir well until the mushroom is half cooked.
Now add the rice and sauté for 2 mins.
Add 1 spn biryani powder.
Measure the coconut milk and mint/coriander juice which makes 1 ltr and add it. If the above things doesn’t make 1ltr, add some water.
Squeeze half lemon juice.
Add required amount of salt and two tspn ghee and mix well.
Close the cooker lid with whistle on and cook it for 8 to 10 mins in medium flame.
Switch off the flame and release the pressure to open.
Mix well the cooked biryani and garnish with fried cashews and coriander leaves.
Serve hot with onion raita.

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