Mushroom Biryani

I made few adjustments to the veg biryani I make and came up with this recipe. It turned out great and had a thumps up from my hubby .

Ingredients

• Basmati rice - 1 cup 
• Cleaned Mushrooms  - 3/4 cup chopped ( you can use any edible variety. I used white mushrooms)
• Onion (finely chopped) - 1 
• Medium sized Tomato - 2
• Thick curd - 2 tbsp
• Ginger - 1" piece
• Garlic - 4 cloves
• Garam masala powder - 1/4 tbsp
• Red chilli powder - 1/4 tbsp
• Oil - 1 tbsp
• Ghee - 1/2 tbsp
• Salt (as needed)

To grind to a paste

• Coriander leaves - 4 tbsp
• Mint leaves - 3 tbsp
• Green chilli - 1
• Fennel seeds - 1/2 tbsp

To temper

• Cloves - 2
• Cardamom - 1
• Cinnamon - 1/4 inch piece
• Bay leaf - 1

Direction

Grind the ingredients under 'to grind' with little water to a fine paste. Set aside.Soak basmati rice for atleast 15mins , set aside. Heat oil+ghee in a pressure cooker and add the items under 'to temper' then add ginger garlic paste and saute for a minute.

Then add onion and saute till its golden brown. Then add tomato saute till raw smell leaves, then add coriander mint paste and saute till raw smell leaves.

Then add red chilli powder, garam masala powder, required salt and saute till the masalas are well blended. Then add mushroom and saute for 2mins until water leaves and it starts softening. Then add curd.

Once the masala is nicely blended with the mushrooms , add basmati rice - give a quick stir.

Then add required water and pressure cook for 3 whistles(After the first whistle lower the flame). Once pressure releases, fluff the rice with a fork carefully without breaking the rice.

Serve hot with Raita or brinjal in tangy gravy.

Happy cooking...