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MUSHROOM BIRYANIPosted on Tue, Sep 29, 2009 | 11 Comments |   Print |   Email 

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Cook Time :40 Min | Servings : 2 Persons

Mushroom biryani is a god substitute for vegetarian friends instead of non-veg. They have lot of nutrients and must be consumed often.

INGREDIENTS :Mushroom 1 cupRice 1 1/2 cup

Green Peas 1 cup ( Frozen & Optional )

Onion 1 noTomato 1 noGinger 2 (1 inch )Garlic 10 ClovesGreen Chili 5Mint Leaves 3 tbspCoriander Leaves 3 tbspSalt to tasteRed Chili Powder 1 tspGhee 2 tspOil 1 tsp

FOR SEASONING :Cloves 4 nosCinnamon 1 StickBay Leaves 2 ( Small )Black stone flower/Kalpasi little

Fennel Seeds 1/2 tspCurry Leaves 1 strand

DIRECTIONS:1. Step1

Soak Rice in water for 30 min and drain the water. Keep it aside. Grind Ginger, Garlic and green Chili together. Chop onion, tomato. Split open green chili. Chop Mushroom length wise.

2. Step2In a pressure Cooker pour oil, ghee and add the items in the section ” For Seasoning” . Add onion and fry till translucent. Add the ginger garlic paste. Fry this till raw smell leaves. Add tomato and fry till they are mashed. Add chopped Coriander and Mint Leaves.

3. Step3Add mushroom, green peas and fry for a min. Add the rice and fry for 2 minutes in low flame. Add water ( Rice 1 cup : Water 2 Cup ) , salt and boil for 8 minutes in Medium Flame. Close the lid and Place the whistle, keep on the stove for 10 min. Remove from heat and mix them.

(*)Serve 

shroom Biryani

Ingredients:

2 cups - Basmati rice

1 lb - mushrom ( cut into medium size )

3 tbsp - ground ginger garlic paste

1 tbsp - yogurt

1 - big onion ( sliced thin )

5 - green chillies

1 - tomato ( chopped )

1 - star anise

1 - clove

1 - cardamoms

2 - bay leafs

1″ - piece of cinnammon

1 - tbsp chilli powder

1/2 cup - chopped mint leaves

1/2 cup - chopped coriander leaves

1/2 cups - water

Salt to taste

3 tbsp - oil

1 tbsp - ghee

Method:

Wash and soak the rice in water 15 minutes.

Wash and cut the mushroom into medium sized pieces.

Heat the oil in the cooker.Add the star anise, cloves, cardamon,cinnammon and bay leafs and

saute for a minute.

Add sliced onions and green chillies and fry till they start to brown.

Add the ginger garlic paste and saute for about 2 minutes.

Now add mushrom pieces along with the chopped tomatos and saute till the juice dries up.

Add chilli powder,curd ,chopped mint leaves ,corriander leaves and salt to the taste.mix well.

now close the lid 5 minutes.

Now add ghee and soaked rice, mix it very gently, then add 3&1/2 cups of water, mix well.

(slowly)

Cover and cook with the weight on, until you hear 1 whistle.

Switch off gas flame. Allow the cooker to cool naturally.

Serve mushroom biryani with onion raita.