I have already mentioned in my previous post that mushroom is not a very favourite veg of mine. However, overwhelmed by its nutritional constituencies, I convinced myself to try them.My husband now loves this dish.The recipe was shared thru' a messenger by my cousin. Thanks to her for sharing it with me.
Note: The ingredients below will result in hot and spicy biryani. If you wish it to be less spicy, reduce the number of green chillies and red chillies as per your requirement.
Mushroom - about 10
Coconut - 2 or 3 pieces (optional)
Red Chillies-2 long
Green chillies-7 small
Lemon juice - little
What to do:
1. Wash the basmati rice 3 or 4 times until water runs clear. Soak the rice in water for about 15 min.Cut mushrooms into small pieces (I don't mind eating tiny pieces. I am still slightly avert to eating big pieces of mushroom)
2. Grind - coconut (should be tender),mint leaves, coriander leaves, red chillies, green chillies, garlic, ginger,saunf
3. Heat 5 tablespoon of oil in a cooker. Add cinnamon sticks and cloves. Wait for it to crackle
4. Add onion and sauté till transparent
5. Add the masala from the mixer and sauté for 4 min or so
6. Add tomato and peas.Sauté till tomato gets cooked.Add mushroom pieces
7. Add salt and lemon juice (2 teaspoons)
8. Drain the basmati rice and add it into the cooker and stir it slowly
9. Sauté till the mixture becomes little dry - his would take about 3 to 4 min
10. Add water (1:1.85 ratio - i.e. 1.85 glasses of water for 1 glass of rice)
11. Allow the water to boil
12. Stir slowly once in a while to make sure ingredients are not sticking to the base of the cooker.
13. Once the mixture reaches a semi-solid kind of phase, close the cooker with the whistle and cook in medium slow for 12 min or so till the rice gets cooked
1. Stirring too many times or stirring the mixture fast could result in the breaking of the long grains of rice
2. If the rice is too hot, you can add some more lemon juice or serve it with raita