Mushroom Rice / Mushroom Biriyani
INGREDIENTS:

    Mushroom - 20 nos
    Basmati rice - 2 cup
    Chopped onion - 2 cup
    Chopped tomato - 2 no
    Ginger and garlic paste - 1 tbsp
    Slit green chillies - 4 nos
    Coriander powder - 1 tbsp
    Red chilly powder - 1 tsp
    Garam masala powder - 1 tsp
    Turmeric powder - ¼ tsp
    Fennel seed powder - 1 tsp
    Cinnamon – 2 one inch stick
    Cardamom – 3 nos
    Cloves – 3 nos
    Bay leaves – 2 nos
    Finely chopped coriander leaves - ½ cup
    Mint leaves (Pudina ila) - ½  cup
    Ghee - 1 tbsp
    Thinly sliced Onion - 1 cup
    Salt to taste
    Oil for frying


PREPARATION METHOD:
 
  •     Clean and cut the mushroom into half and keep aside.
  •     Heat 2 tbsp oil in a pan.
  •     Add Onions, green chillies, ginger and garlic paste.
  •     Sauté onion till it turns transparent.
  •     Add red chilly powder, turmeric powder, coriander powder, garam masala Powder,  fennel seed powder, salt and sauté .
  •     Add tomato and sauté well.
  •     Add mushroom into it and mix well (no need to add water).
  •     Slow down the flame and cover the pan and let it cook for  5 mins.
  •     Add corriander leaves and pudina leaves into it and cook for a minutes.
  •     Turn off the stove.
  •     Heat oil in a pan.
  •     Fry thinly sliced onions (for garnishing) until golden brown and remove it and keep it aside.
  •     Heat 1 tbsp ghee in a heavy bottomed Pan.
  •     Fry cinnamon, cardamom and cloves together for a minute.
  •     Add drained rice and mix well.
  •     Add water and salt (to taste) and mix well.
  •     Cover the pan with a lid and let it cook.
  •     When the rice is half cooked, add mushroom masala and mix with the rice.
  •     Let it cook until the rice is cooked and all water has been absorbed.
  •     Garnish the biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle.
-www.lekshmisadukkala.blogspot.com/News
==================================
 
  
IFL - Kuwait 2024