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| Mushroom Biryani |
Oil - 2 tbsp
Ghee-1tbsp
Bay leaf - 1
Marati moggu - 1
Ingredients to powder
Cinnamon - a medium size stick
Cloves - 6
Cardamom -6
Star anise - 1
Kalpasi/Dagad phool - 1/4 tsp
Nutmeg powder - less than - 1/8 tsp
( Dry grind to a fine powder)
Dry masala ingredients
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Salt to taste
Turmeric powder-1/8 tsp
Other ingredients
Seeraga samba rice- 1 & 1/2 cups
Hot water-3 cups
Chopped mushrooms - 8 oz packet ( around 225 gms)
Sliced onions - 1/2
Chopped tomato - 1
Mint leaves-a handful
Coriander leaves- a handful
Crushed green chillies - 2,
Ginger /Garlic paste - 1 tsp heaped
Lemon juice - 2 tsp
Method
Heat oil & ghee in a pan add the tempering ingredients and the ground spice powder, fry for a minute.
Add the onions fry till its light brown, next add the crushed green chilies, ginger/garlic paste, sauté till raw smell disappears.
Add tomato, mint and coriander leaves sauté for a minute, add the mushrooms and all dry ingredients.
Sauté well pour the curd and quickly give a nice mix.
Drain water from the rice and add the rice, pour boiling hot water.
Squeeze lemon juice mix, cover it with a lid and cook it in very low flame till done.
Switch off the stove garnish with mint leaves, mix and serve it hot with raita.
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