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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Egg Biryani With Egg Gravy/Chalna

Ingredients

Eggs – 3 nos

Basmati rice/jeera samba rice – 600gms

Big onions (chopped lengthwise) – 2 nos

Green chillies – 3 nos

Ginger/garlic paste – 3 tblsp

Turmeric powder – ½ tsp

Cumin seeds powder – 1½ tblsp 

Bay leaf – 2

Mace – 2

Curd – 1 cup

Coconut milk – 1 cup

Lemon – 1

Salt – required

Oil – required

Coriander leaves – for garnishing

For Biryani powder

Cardamom – 5 nos

Star anise – 2 nos

Cloves – 3 nos

Black stone flower/kalpasi – few

Poppy seeds – 3 tblsp

Cinnamon stick – 3 nos

Nutmeg – 1

Dry Red chillies – 5 nos

Fennel – 2 tblspn

Method

♥ Soak the rice for 30 mins and Drain it and set aside.

♥ Hard boil the eggs and remove the shells.

♥ Take a pan and add all the dry ingredients for biryani powder and fry for 5 mins in low flame and grind them into fine biryani powder.

♥ In a cooker add oil and saute bay leaf, mace, turmeric powder and chopped big onions until onions change into light brown color.

♥ Slit the green chillies and add it.

♥ Add the ginger/garlic paste and sauté for few mins.

♥ Add the boiled eggs (you can slit into half if needed) and cumin powder and stir.

♥ Now add the rice and sauté for 2 mins.

♥ Add 1 spn biryani powder.

♥ Measure the coconut milk and water which makes 1 ltr and add it.

♥ Now add curd and 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 and egg gravy.

 Egg gravy

Ingredients

Eggs – 3 nos

Big onion (chopped) – 1 nos

Tomatoes (chopped) – 2 nos

Ginger/Garlic paste – 2 tsp

Turmeric powder – ½ tspn

Dry red chillies – 2 nos

Coriander seeds – 2 tblspn

Poppy seeds – 2 tblspn

Cinnamon stick – 1 no

Cloves – 2 nos

Coconut milk – 1 cup

Curry leaves - few

Oil as required

Salt to taste

Method

♥ Boil the eggs and remove shells.

♥ Heat the pan and add dry chillies, coriander seeds, poppy seeds, cinnamon stick and cloves and fry it.

♥ Grind all the fried items and make a fine powder.

♥ Heat oil in a frying pan, add and fry the chopped onions till it turns slightly brown color.

♥ Then add chopped tomatoes, ginger/garlic paste and saute.

♥ Cut the boiled eggs into 2 and add it , turmeric powder and salt, saute for 2 minutes.

♥ Now add 1/2 cup water.

♥ Add coconut milk and cook till oil separates.

♥ Garnish with curry leaves.

♥ Serve hot with biryani.

P.S: You can also use scrambled eggs in biryani instead of boiled eggs.

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Mutton Biryani With Mutton Gravy

Mutton Biryani

Ingredients

Mutton/lamb meat with bone – ½ kg

Basmati rice/jeera samba rice – 600gms

Big onions (chopped lengthwise) – 2 nos

Small onions – 10 nos

Green chillies – 10 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

Curd – 1 cup

Coconut milk – 1 cup

Lemon – 1

Salt – required

Oil – required

For Biryani powder

Cardamom – 5 nos

Star anise – 2 nos

Cloves – 3 nos

Black stone flower/kalpasi – few

Poppy seeds – 3 tblsp

Cinnamon stick – 3 nos

Nutmeg – 1

Dry Red chillies – 5 nos

Fennel – 2 tblspn

Method

♥ Soak the rice for 30 mins and Drain it and set aside.

♥ Boil the cleaned mutton in 1 glass water with salt and turmeric powder in a pressure cooker for 20 minutes or more until well cooked.

♥ Take a pan and add all the dry ingredients for biryani powder and fry for 5 mins in slow flame and grind them into fine biryani powder.

♥ Drain the mutton stock and keep it 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 ginger/garlic paste and sauté for few mins.

♥ Now grind small onion + green chillies and add the paste and saute.

♥ Then add some mint leaves and coriander leaves and mix well.

♥ Add the boiled mutton and cumin powder and stir.

♥ Now add the rice and sauté for 2 mins.

♥ Add 1 spn biryani powder.

♥ Measure the mutton stock, coconut milk and mint/coriander juice which makes 1 ltr and add it. If the above 3 things doesn’t make 1ltr add some water.

♥ Now add curd and 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 and mutton gravy.

Mutton gravy

Ingredients

Mutton/lamb meat – ½ kg

Small onions (chopped) – 20 nos

Turmeric powder – ½ tspn

Dry red chilly – 7 nos

Coriander seeds – 2 tblspn

Cumin seeds – 2 tblspn

Black pepper – 1 tblspn

Oil as required

Salt to taste

Method

♥ Clean and cut the mutton into small pieces.

♥ In a cooker pour some oil, add chopped small onions, salt and turmeric powder and sauté well.

♥ Then add the mutton and sauté for few mins.

♥ Cut two red chillies and add it to cook.

♥ Take little oil in a separate pan and add remaining dry chillies, coriander seeds, cumin seeds, black pepper and fry it for 3 mins.

♥ Grind them into a semi-thick masala paste.

♥ Add 1 tblspn masala paste to the mutton mixture in cooker and sauté well.

♥ Throw in some salt to taste and pour ½ glass water in.

♥ Close the cooker lid and whistle on.

♥ Cook it in medium flame for 20 minutes.

♥ Now the mutton gravy is ready to serve.

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