Mother’s Day special, Mushroom Biryani.
Aromatic and flavorful Mushroom Biryanis are perfect for a delicious one pot meal, where the layers of rice, mushroom masala and fried onions do its magic. Serve it with a cooling raita and salads of your choice. A must try recipe if you all love mushrooms.
Ingredients:
· Basmati rice – 1 ½ cup
(While cooking the basmati rice add the following spices: 2-3 cloves, 2-3 Green cardamom pods, 1 black cardamom, 1 star anise, 1 inch Cinnamon sticks and salt and 1 tsp ghee)
· Ghee – 3-4 tbsp
· Whole Garam Masala:
· Bay Leaves - 2
· Cinnamon - 1-inch
· Green Cardamoms – 3-4
· Peppercorns – 8-10
· Cloves – 7-8
· (Shahi jeera)Black Cumin Seeds – 1 tbsp.
· Onions – 3 medium sized (finely chopped)
· Ginger Paste - 1 tbsp.
· Garlic Paste - 1 tbsp
· Green Chilies - 2 (finely chopped)
· Red Chili Powder - 2 tsp
· Coriander Powder – 1 tsp
· Turmeric Powder - ½ tsp
· Tomatoes 3 medium sized (finely chopped)
· Melon seeds & Cashew nut paste – soak 7-8 cashew and 1 tbsp melon seeds in water for 25-30 mins and later make a paste
· Coriander Leaves – handful (finely chopped)
· Mint Leaves handful – handful (finely chopped)
· Mushrooms – 2 packets (cut into quarters)
· Salt
· Water
For Garnish:
· Ghee – 2-3 tsp
· Coriander Leaves (finely chopped)
· Mint Leaves (finely chopped)
· Fried Onions
Method:
· Wash and soak the long grain rice for 15-20 minutes.
· Take a large utensil with water in it, add the spices, salt and little ghee in the water. Let the water boil and now add the soaked rice.
· Cook the rice till it is 95 percent done. Drain the water from the rice and keep it aside for later use.
Take a pan, heat ghee and add the whole garam masalas followed by the onions and sauté until golden brown.
· Now add green chilies, ginger garlic paste, chili powder, coriander powder, turmeric powder, tomatoes and cook until tomatoes are mushy.
· Now add melon seeds and cashew nut paste and sauté until the oil separates.
· Add coriander leaves, mint leaves and mix well.
· Then add mushrooms and toss them in the gravy. Add salt and little water.
· Cover and cook for 5-6 minutes on a medium flame.
· Now transfer the gravy in a deep pot.
· Spread the rice on top of the gravy with light hands.
· Add ghee and garnish with finely chopped coriander leaves, finely chopped mint leaves and fried onions.
· Cover with a lid and cook for 10 minutes on a low flame.
· Mushroom Biryani is ready to be served with curd and salad of your choice.
