Ingredients
- Rice - 2 cup (I used normal rice)
- Onion - 1
- Mushroom – 1 packet
- Cinnamon - 1
- Cloves - 2
- Biryani leaf - 1
- Red chilli powder - 1 tsp
- Coconut milk – ½ cup (optional)
- Oil - 2 tbsp
- Ghee - 2 tbsp
- Mint leaves handful
- Coriander leaves few
- Salt to taste
Paste
- Small onion - 6
- Ginger - 1 inch
- Garlic - 10- 12
- Tomato - 2 small
- Green chilli - 2
- Fennel Seed - 1tsb
Preparation
- Wash the rice, soak in water for 15 mins and drain it.
- Heat the pressure cooker with oil, 1 tbsp ghee, add cinnamon, cloves, biryani leaf and saute a minute.
- Now add sliced onion and fry till the colour changes, then the ground paste, saute till raw smell goes off.
- Now add red chilli powder, tomatoes and cook till tomato become soft.
- After that add mushroom, mix well and cook few mins. Now add water, and salt, mix well and taste the liquid (adjust salt).
- Add mint leaves, coconut milk and mix well. Close the lid after it starts boiling.
- Pressure cook for 3 whistle and reduce flame to low and off the flame after 2- 3 mins.
- After pressure released add remaining ghee and coriander leaves, mix gently.
- Ready to serve spicy and tasty mushroom biryani with onion raita/cucumber raita.
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