Mushroom Biriyani is a delicacy for vegetarians. This is like one pot cooking ,gives hand on busy or lazy days .Also a good option for bachelors and people who are learning to cook. The spices with rice and coconut milk is awesome.
Serves : 4
Cooking Time : 30 min
Ingredients :
Mushrooms 150 – 200 gms
Seerkagasamba 11/2 cups
Mace 1
Green & black cardamom 2 -3
Cinnamon 1’
Star anise 2
Bay leaf 2
Onions 2 ( sliced )
Tomato 2 ( chopped )
Green chilly 2-3 ( optional )
Mint leaves a handful
Curds ½ cup
Turmeric ¼ tsp
Fennel powder 2 tsp
Lime ½ ( juice )
Ginger garlic paste 11/2 tsp
Red chilly powder ½ - 3/4 tsp ( to taste )
Coriander leaves a handful
Coconut milk 11/2 cups
Salt to taste
Oil & ghee 11/2 – 2 tbsp
Method :
Heat the oil ghee in a pressure cooker ,toss in all the whole spices ,let it splutter.
Add green chilly ,onions, salt and let it change colour.
Add tomato and let it get mushy.
Add ginger garlic paste and toss a bit.
Add mint leaves ,toss .
Add turmeric ,chopped mushrooms and toss.
Add red chilli powder ,toss.
Add curds and give a mix.
Add the rice ,fennel powder and give it a mix.
Add coconut milk (2 cups) and water(1 cup ) lime juice and mix .
Add coriander leaves and give a mix, close and cook.
Heat a dosa tawa ,place the cooker on it and cook for 10 -12 min on low flame.
When pressure is released ,mix gently.
Garnish with coriander leaves.
Serve hot with onion raita.
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