Wednesday, August 21, 2013

Mushroom biriyani



Ingredients (serves for 2)

Basmati rice - 1 1/2 cups (1 cup size = 150 ml)
mushroom (cleaned and sliced) - 1 cup (heaped)
Mint leaves - 1 fist full
big onion - 1/2 (use the remaining half for making raitha)
big tomato - 1/2 or small tomato - 1
fennel seeds - 1 tsp
bay leaves - 1
cinnamon sticks - 3 small pieces
cardamom - 1
cloves - 2
ginger garlic paste - 1 tsp
oil - 4 - 5 tsp
salt - as needed
turmeric powder - 1/4 tsp
chilli powder - 1/2 tsp
garam masala - 1 1/2 tsp
green chilli - 2
water - 2 1/2 cups
coriander leaves - 1 fist full


Method:

  • Soak the basmati rice for 15 - 20 minutes
  • slice the onion and chop the tomato.
  • heat a vessel with oil and add fennel seeds, cardamom,cloves, bay leaf and cinnamon sticks
  • saute it for a minute and then add onions, green chilli and mint leaves
  • fry till the mint leaves are shrunk and then add ginger garlic paste
  • saute till the raw smell goes off. 
  • add turmeric powder, chilli powder, salt and garam masala 
  • saute it for a minute and add mushrooms.
  • add tomatoes once the mushrooms become soft. cook it for 5 mins
     
  • wash the soaked basmati rice and add it to the mixture. 
  • mix it well with the masala and then transfer it to the pressure cooker
  • add 2 1/2 cups of water and coriander leaves
     
  • Switch off the flame after one whistle. Once the pressure is released, mix the rice gently with a fork.
  • Serve hot with onion raitha


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