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.
