Mushroom Biryani Recipe

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Mushroom Biryani 
Ingredients For Mushroom Biryani
For masala:

• Cumin seeds – 1 tsp
• Ginger – 1/2 inch
• Garlic cloves – 4
• Coriander leaves – 1/2 cup
• Mint leaves – 1/2 cup (or dried – 1/4 cup)
• Chilly powder – 1 tsp
• Green chilly – 4 (about 2″)
• Ingredients-2:
• Basmati rice – 2 1/2 cups
• Chopped Onion – 2 cups
• Tomatoes – 2
• Mushroom sliced – 2 cups
• Cloves – 3
• Cinnamon stick – 1″
• Cardamom – 2
• Fennel seeds – 1 tsp
• Bay leaves – 2
• Ghee – 2 tbsp for Mushroom Biryani
• Oil – 2 tbsp
• Salt to taste

How to make Mushroom Biryani

• Grind all the ingredients-1 to a fine paste.
• Heat oil in a wide skillet.
• Add onions and saute.
• Add the mushrooms and cook them till it becomes soft.
• Add the chopped tomatoes and keep tossing for 2 to 3 minutes.
• Now add the ground masala/paste and keep tossing till the raw smell goes off.
• Meanwhile wash the basmati rice and soak it in water for 20 minutes.
• Heat ghee in a wide skillet and add fennel seeds, ground cardamom, cloves and cinnamon followed by bay leaves.
• Now add the soaked basmati rice after draining water.
• Mix them well till rice gets coated with masala and ghee.
• Now add the prepared gravy to the rice and combine them well.
• Remove from heat.
• Put them in an electric rice cooker or pressure cooker and add 3 and 3/4 cups of water and salt and cook.
• If you are using a pressure cooker, allow them to be cooked for a whistle and then turn off the stove.
• 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.