Mushroom Biryani

Mushroom Biryani

Ingredients 

Ingredients For Grinding

1. Coriander leaves 1/4 cup

2. Mint leaves 1/4 cup

3. Cumin seeds 1/2 tbsp 

4. Fennel seeds 1 tbsp 

5. Poppy seeds 1/2 tbsp

6. Shahjeera(optional) 1/4 tsp

7. Water 1 or 2 tbsp

Ingredients For The Rice

1. Mushrooms 1 cup

2. Long grain basmati rice 1.5 cups

3. Cloves 3

4. Cinnamon 1 long stick

5. Bay leaves 2

6. Cardamom 2

7. Ginger paste 1 tbsp

8. Garlic paste 11/2 tbsp

9. Green chilli paste 1 tbsp 

10. Onions 1 medium

11. Tomatoes 1 small sized

12. Coconut milk powder 4 tbsp

13. Water 3 cups 

14. Ghee/oil 4 tbsp 

15. Turmeric powder 1/4 tsp

16. Red chilli powder 1/2 tsp

17. Garam masala 1/2 tbsp

18. Salt 

Method Of Preparation For Grinding

1. Grind everything mentioned under "Ingredients For Grinding" to a fine smooth paste. It should be thick so grind it only with a tbsp or two of water.

Method Of Preparation Of Rice

1. Wash the rice well in cold running water, drain it on a paper towel & let it dry.

2. Add the coconut milk powder to 3 cups of warm water & keep it aside.

3. Add ghee/oil in a heavy bottomed pan. When the oil gets hot, add the whole garam masala(cloves, cardamom, cinnamon & bay leaves).

4. When it starts to splutter, add the thinly sliced onions.

5. When the onions turn transparent, add the ginger garlic & green chilli paste & sauté well.

6. Add the tomatoes & cook till it becomes soft & mushy.

7. Now add the ground paste to this & sauté well. You need to sauté till the raw smell leaves & oil leaves the sides of the pan & the mixture becomes almost dry & thick.

8. Now add the mushrooms & sauté it for a minute or two. The mushrooms release water so keep sautéing till the mushrooms release all the water & atleast till some of the water dries up. 

9. Now add the salt, turmeric powder, red chilli powder & garam masala & sauté for a minute.

10. Add the rice & sauté gently for a minute. Make sure that it doesn't get burnt.

11. Add the water that is kept aside & give it a stir & cover & cook on low flame for 15 minutes or till done. 

12. Keep the dish covered for 20 minutes.

13. After 20 minutes you can open the lid & serve the biryani with cucumber raita, pickle & pappad.

Notes:

1. It is very important to add the rice only after the water released from the mushrooms dry up atleast a little bit, otherwise when you add the rice & water, there will be too much water in the dish & the rice will get mashed.