A very popular Chettinad briyani with mushrooms, a very tasty recipe often prepared at my home. The mushrooms are marinated in spices and yogurt and then cooked along with rice. The mushrooms are like sponges and absorb all the flavors of the spicy marinade. This is a yummy meal and very flavorful too.
Ingredients
- Basmati rice - 2 cups
- Mushrooms - 1/2 lb
- Ginger garlic paste - 2 tbsp
- Corriander powder - 1tbsp
- Fennel powder - 2 tbsp
- Red chilli powder - 1/2 tbsp
- Garam masala powder - 1/2 tbsp
- Turmeric powder - 1/2 tbsp
- Briyani masala - 1/2 tbsp
- Cumin powder - 1/2 tbsp
- Yogurt - 1/3 cup
- Oil - 3 tbsp
- Cloves - 2
- Cardamoms - 2
- Cinnamon stick - 1 inch
- Bay leaf - 1
- Onions - 2 (sliced)
- Tomato - 1
- Green chilli - 3 (depends on ur spice level)
- Salt - to taste
- Corriander, mint ( sliced) - for garnishing
Method
Marinate the sliced mushrooms in a mixture of yogurt, ginger garlic paste, corriander powder, fennel powder, chilli powder, garam masala, briyani masala, turmeric powder and cumin powder. Let it be marinate in 2 - 3 hours. Keep it aside.
Wash and soak rice in water for 15 mins. Drain water and cook it in pressure cooker. Keep it aside.
Heat oil in a pan, add cloves, cardamoms, cinnamon and bayleaf. Fry it up a bit. And then add the sliced onions and slitted green chillies. Let this cook, until onions are soft and golden brown. Add in the tomato and a pinch of salt. Let it be in medium flame until the tomatoes are soft. Add in the marinated mushrooms. Let the mushrooms cook along with any remaining watery marinade for atleast 10 - 15 mins. Let it be in high flame until water evaporates and the oil separate from the mushroom mixture, and the raw smell of the ginger garlic paste and the masala goes.
Transfer this gravy the rice cooker and mix it well with the rice. ( Fluff with a fork to avoid breaking of rice) Then garnish it with corriander and mint leaves and the ghee roasted onion.
Serve hot with Raita.
Happy cooking...
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