MUSHROOM BIRIYANI

                MUSHROOM BIRIYANI

Ingredients

Mushroom                             1 cup
Onion big size                        2
Tomatoes                              1
Chilli powder.                         1 tsp
Coriander powder                  1\2 tsp
Salt                                      Required quantity
Garam masala                       1 tsp
Jeera powder                         1 tsp
Pepper powder                       1/2 tsp
Green cardamom                    2
Cinnamon                              1/2 inch
Clove                                     2
Bay leaf                                 1
Milk                                       50ml
Curd                                      30ml
Basmati rice                           1 cup
Coriander finely chopped         1/4 cup
Mint leaves                             10 to 15
Ginger garlic paste                  2 tsp

METHOD

In a heated oil add bay leaf, cinnamon, cardamom. Toss the spices till the extracts are observed by the oil.

Fry the finely sliced onion till it gets the caramel taste (golden Brown) after that attractive digestion ingredient ginger garlic paste to be mixed with onion.

For fast cooking of tomatoes add a pinch of salt after frying the paste. Leave the dish for few min till every item is finely cooked.

Now, 1tsp of jeera powder, chilli powder, garam masala and 1/2 tsp of pepper powder, 2tsp of coriander powder are sorted before adding the mushroom.

Close the container with the lid to allow the mushroom water to be blended with masala. milk and then curd should be poured and stir it well.

Taste the gravy before adding rice. The salt and chilli powder should be slightly higher then the normal taste. The rice observes the extra salt and hot spices.

For one cup of rice one third quantity of water is poured to get the accurate consistency. It adds more flavor if basmati rice soaked water is poured in it.

Mint and coriander leaves are sprinkled obtuse dish. Allow the biriyani to cook for fifteen minutes.

 Open the lid to check the biriyani consistency. In the last five minutes add the left over mint and coriander leaves.
Serve the spicy tasty mushroom biriyani with onion raita with a slice of lemon on the side of the plate.

Note:- FOR ANY BIRIYANI, BASMATHI RICE SOAKED FOR 10 MINUTES ONLY. IN A NON STICK BOWL, TWO TSP OF GHEE WITH RICE SHOULD BE FRIED IN A LOW FLAME ONLY FOR A MINUTE OR TILL EVERY RICE IS COATED WITH GHEE. THIS METHOD HELPS TO MAKE THE RICE NON STICKY AND OVER COOKED BIRIYANI.