Mushroom Biriyani

Mushroom Biriyani

Ingredients :

Basmati Rice – 2 & 1/2 rice cups
Mushroom – 3 cups (sliced thick)
Green Chillie – 2 (i used thai chillies)
GingerGarlic paste – 1tsp
Lemon Juice – 1 Tbsp
Red Chillie Powder – 2 tsp
Corriander Powder – 2 tsp
Red Onion – 1 (medium size)
Tomatoes – 3 (medium size)
Mint leaves – 3 sprigs
Corriander Leaves – 10 sprigs
Turmeric Powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp
Sakthi Biriyani masala powder – 2 tsp (optional)
For seasoning :
Bay leaf -1 (small leaf)
Cardamom – 1
Cinnamon Sticks – 2 pieces
Cloves – 4
First rice for 15 minutes if using basmati . 30 minutes if using puzhungal/boiled rice.

Keep the pressure cooker on stove.Pour oil(3 scoops) and let it get heated.Then add Cinnamon Sticks,followed by cloves,followed by cardamom and bay leaf.Let it brown a little bit.

Then add onion and saute it.

Then add tomatoes and saute it.

Add green chillies along with it.

Add the masalas: Red Chillie Powder – 2 tsp,Corriander Powder – 2 tsp and turmeric powder.
Saute it until OIL SEPERATES from the masala.

Then add the mushrooms and saute it well.
Add half the amount of mint anf corriander leaves and saute it.Add garam masala and Sakthi biriyani masala.

Then add water (1:2 ratio ie., for 1cup rice,add 2 cups water)
Let it boil and get married with the spices.
Now add the remaining mint and corriander leaves.

Finally add rice and let it boil for few more minutes.Then close the pressue cooker and  turn the

flame to medium.Put on the weight once it steams and turn off after 15 minutes.The timings vary for
different cookers.

Once done,open the cooker and add lemon juice on top and carefully with a long laddle stir it
with the rice(careful not to break the rice as you mix it.Be gentle)

Yummy Mushroom Biriyani ready to enjoy with Raitha.

Leave a Reply

Your email address will not be published. Required fields are marked *