Mushroom Biriyani
By: Carrie Barr
Published: Tuesday, December 22, 2009 - 1:28pm

Ingredients




For Masala:
1 teaspoon Cumin seeds
1/2 inch Ginger
4 Garlic cloves
1/2 cup Coriander leaves
1/2 cup Mint leaves (or dried - ¼ cup)
1 teaspoon Chili powder 
4 Green chilis (about 2″)
For Rice:
2 1/2 cups Basmati rice 
2 cups Onion, chopped
2 Tomatoes, diced
2 cups Mushroom, sliced 
3 Cloves 
1 inch Cinnamon stick
2 Cardamom pods
1 teaspoon Fennel seeds
2 Bay leaves
2 tablespoons Ghee
2 tablespoons Oil
Salt to taste

Preparation

1 Grind all masala ingredients to a fine paste. 2 Heat oil in a wide skillet. 3 Add onions and saute. 4 Add the mushrooms and cook them till it becomes soft. 5 Add the diced tomatoes and keep tossing for 2 to 3 minutes. 6 Now add the ground masala/paste and keep tossing until it now longer appears raw. 7 Meanwhile wash the basmati rice and soak it in water for 20 minutes. 8 Heat ghee in a wide skillet and add fennel seeds, ground cardamom, cloves and cinnamon followed by bay leaves. 9 Now add the soaked basmati rice after draining water. 10 Mix them well till rice gets coated with masala and ghee. 11 Now add the prepared gravy to the rice and combine them well. 12 Remove from heat. 13 Put them in an electric rice cooker or pressure cooker and add 3 and 3/4 cups of water and salt and cook. 14 If you are using a pressure cooker, allow them to be cooked for a whistle and then turn off the stove. 15 If you are using a electric rice cooker, once it is cooked (i.e light changed to warm) remove the vessel from the cooker and transfer the contents to a hot pack. This is to avoid the rice being burnt at the bottom.

About


Adapted from SpicyTasty.com