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.