Wednesday, May 14, 2014

Mushroom Biryani

Refined oil – 100 ml
Bayleaves- 5
Cinnamon – 1
Mushroom, diced – 500g
Small onion, chopped – 250g
Tomato, chopped – 3nrs
Ginger and Garlic paste – 3tbsp
Chilli powder – 4 tbsp
Turmeric powder – 1tsp
Mint leaves, chopped – 100gms
Coriander leaves, chopped – 50gms
Curd – 100ml
Basmathi Rice – 1 Kg
Garam Masala powder – 2tbsp
Greenchillies, chopped – 2nrs
Ghee – 100ml
Water as required
Salt as needed

Method of preparation

1.  Heat oil, splutter bayleaves and cinnamon. Add onion, green chillies and tomato. Saute all together.
2.  Add mintleaves and coriander leaves. Mix it well and add ginger and garlic paste now.
3.  Add Masala powders; stir it in slow flame for few seconds. Add mushrooms. Stir it till mushroom get tender.
4.  Add Curd and ghee into it. Add salt, stir and add the basmathi rice. Mix well and ensure the masala mix with the basmathi rice.
5.  Add water now (1 part of basmathi rice you would use 2 part of water). Once the added water evaporated, close the vessel with tight lid. Open it after 20 minutes.

6.  Mix it with remaining mint leaves and ghee. Serve Hot.

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