Mushroom Rice / Mushroom Biriyani

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.

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