Tuesday, January 8, 2013

Mushroom Biryani

Mushroom Biriyani


Seeraga samba rice/basmati rice- 1 cup(I used see raga samba)
Onion- 1 sliced thin
Tomato-1 small chopped
Coconut milk-1cup(I used milk instead of coconut milk)
Water 1:2 rice:water ratio in cups I used 1cup water as I add 1 cup milk
Ginger garlic paste- 2 tsp
Salt to taste
Mushroom-clean thoroughly and slice into half if small and into 4 if big..

To season:

Cloves,cardamom,cinnamon- 2 each.

To grind(sauté in a tsp of oil and grind):

Small onion- 5 to 6 nos
Green chilli-2 or 3 according to you taste
Jeera-1 tsp
Pepper-1/2 tsp
Cinnamon-1 1" piece
Cardamom-2 nos
Cloves-2 nos
Coriander leaves- a small fistful
Curd- 2 tablespoon

 Note: you can grind the ginger garlic with the above masala.


1.Heat a pressure cooker with ghee and oil,fry spices add the sliced onions and sauté till golden brown.
2.Add the tomato and fry till mased well,mix in the ground masala and fry well till raw smell disappears and oil separates.
3.Add the sliced mushrooms and fry till they shrink add the measured water and milk and add salt and mix well.
4.Squeeze the lime and bring the water to. Boil add the washed and soaked rice mix well,check salt.
5.Pressure cook placing pressure valve and reducing flame for 5 minutes.
6.Fluff up with a fork once pressure is released and serve hot with onion raitha.

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