Sunday, December 22, 2013

Mushroom Biriyani ( Using Rice cooker )

Ingredients:

Cloves -2
Cardamom -2
Cinnamon - 1/4 inch piece
Onion - 3 big chopped 
Ginger - 1 inch piece
Garlic - 10 pods
Green Chillies - 4
Tomato - 2
Coriander leaves - 3/4 cup
Mint leaves - 1/2 cup
Curry masala Powder - 2 tsp
Garam Masala powder - 1 tsp
Basmati Rice - 3 cups
Button mushrooms - 500 gms
Oil - 3 tsp
Ghee - 1/2 tbsp
Water - 4 1/2 cups
Salt - to taste
Lemon  - 1/2 piece
Pepper-1 tsp

Method:

Heat oil and ghee in a kadai (or pressure cooker in case if you want to pressure cook) and add  cinnamon, cloves, slit cardamom and fry them for a minute. Add chopped onions and fry well. You can add a pinch of  salt to let onions become soft  faster. Grind ginger,garlic and green chillies and add to onions and saute well.

Then grind tomatoes and saute till raw smell leaves, Add Curry masala powder  or biriyani masala powder and saute till raw smell leaves. Once they turn slight brown in color add ground coriander and mint leaves and fry well until the masala does not stick to the Pan.

Clean and chop mushrooms into 4 pieces. Add mushrooms to the masala and saute for 2 mins until water leaves and it starts softening. 

In the rice cooker add water and switch on the rice cooker. when the water starts boiling add cleaned basmati rice and the mushroom masala and give a stirr. Add garam masala powder, salt and pepper powder. Give a stir and close the lid.

 (If you are using a cooker you can saute all the masalas in the cooker itself and add rice and water and  pressure cook for 1 whistle in high flame and one in low flame. Once pressure releases, fluff the rice with a fork carefully without breaking the rice.)

Do not  open the lid immediately after it is done. Leave it for 10 mins,this helps the rice to absorb all the flavors and stay fluffy. Squeeze lemon and gently mix the mushroom biriyani. If wanted add some ghee also.


Yummy Mushroom biriyani is ready to serve with raitha...:)

Recipe Courtesy: Mrs.Latha, Coimbatore.

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