Hi Friends, last week we attended baby shower function. For baby shower we usually make odd number of variety rices. So my friends mom made 7 variety rices for her daughter Durga’s baby shower. Mushroom birayani is one among them. I liked it a lot and I got this recipe from her. This is little bit different from my normal one where I used to fry all. I won’t grind anything in my normal way where as here I grinded tomato, coriander leaves and mint leaves.
1. Basmati Rice – 2 cups
2. Mushroom – 1 packet
3. Big Onion – 1
4. Green chilli – 2 slitted
5. Ginger-Garlic paste – 1 tsp
6. Fully ripen Tomato – 1
7. Coriander leaves – handful
8. Mint leaves – handful
9. Chilli Powder – 1/2 tsp
10. Coriander powder – 2 tsp
11. Turmeric powder – 1/4 tsp
12. Oil – 2 tbs
13. Lemon juice – 1/2 tsp
For the seasoning
1. Cloves – 2
2. Cardamom – 1
3. Cinnamon – small piece
4. Bay leaves – 2
1. Wash and soak the rice for 15 minutes. Drain and keep it aside. Heat a tsp of ghee/butter in a pan and saute the drained rice. This will make the biryani more flavorful.
2. Slice the onions lengthwise and clean mushrooms and cut into big pieces.
3. Heat 2 tbsp oil in pressure pan/cooker, saute cinnamon, cloves, cardamom and bay leaves.
4. Add onions and fry till onion turns golden brown.
5. Add slitted green chillies and ginger-garlic paste and saute well.
6. Add mushrooms and fry well.
7. Grind tomato, corriander and mint leaves and add the paste.
8. Now add chilli powder, coriander powder and turmeric powder and saute for a few minutes.
9. Fry all these well until everything gets blended well and come to thokku consistency.
10. Add sautéed rice and 4 cups of water, needed salt, lemon juice and pressure cook for 1 whistle (or as needed).
If you have rice cooker once all the steps are done transfer everything to rice cooker and cook.
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on Wednesday, April 25th, 2012 at 2:19 pm and is filed under Rice Varieties, Vegetarian.
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