MUSHROOM BIRIYANI
Course: lunch
Cuisine: Indian
Author: Nivetha Jagadeesh
INTRODUCTION:
In contrast to different Biryani plans, this one doesn't
require a lot of exertion. Mushrooms are tasty combination of flavors and
cooked straightforwardly. The solitary tedious undertaking is making
caramelized onions, yet when you taste this biryani you will acknowledge how
that is so fulfilling. The hot Mushroom
Biryani is made flavorful by the brilliant singed onions and coconut milk.
Mushroom Biryani is a heavenly North Indian formula that can be devoured as a full course lunch or supper feast. This delectable formula is arranged utilizing straightforward fixings lemon juice of Indian flavors which make this dish very scrumptious and difficult to stand up to.like basmati rice, mushroom, tomatoes, ginger garlic glue, green chillies, yogurt and a It tends to be put forth effectively at home without putting a lot of attempt. This primary dish formula stands genuinely on wellbeing grounds as it contains button mushrooms that are truly useful for our resistance. Mushrooms are exceptionally helpful in decreasing the danger of heart sicknesses and malignant growth. Aside from that, it is likewise a rich wellspring of a few nutrients and minerals . lets gets started our receipe.
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| mushroom biriyani |
INGREDIENTS REQUIRE:
Wash and soaked basmati rice – 1 cup
Mushroom – 1/2 cup
Oil-3 tbsp
Bay leaf – 1
Cloves – 2 stick
Cinnamon- 1
Cardamom- 1
Star anise- 2
Fennel seeds – 1/2 tsp
Cumin seeds/ jeera seeds- 1/2 tsp
Largely and thinely sliced onions – 3
Tomatoes – 2
Green chilli – 2
Mint leaves – 2 tsp
Coriander leaves – 2 tsp
Ginger garlic paste – 1 tsp
Curd – 2 tsp
Lemon juice – 1 tsp
Water required
Salt depend on the situation
Red chilli powder –
2tsp
Garam masala- 1 tsp
Biriyani masala – 1 tsp
Turmeric powder- 1/4 tsp
Coriander powder (optional) – 1/2 tsp
Saffron milk – 1 tsp
Some fried onions
Some roasted cashews
INGREDIENTS REQUIRE TO PREPARE MUSHROOM BIRIYANI:
- Wash and soak the basmati rice for 15 minutes. Meanwhile rinse and chop the mushrooms , onion , tomato and keep it aside.
- Meanwhile , fry some onions and roast some cashew nuts and keep it aside.
- Heat a pressure cooker add 3 tsp of ghee / oil and add whole spices.
Bayleaf
Cardamom
Cinnamon
Star anise
Cloves
Jeera
Fennel seeds
- Once the spices begin to crackle add largely and thinely chopped onions and a few salt and saute well.
- Then add green chilli and mix well until onion turn into golden brown.
- Next add ginger garlic paste and saute until the raw smell goes. Then add tomatoes and saute well.
- Now its time to feature chopped mushrooms and green peas.
- Stir and mix everything on high flame for about 4-5 minutes.
- Now add the following ingredients
Mint leaves
Red
chilli powder
Garam masala
Biriyani
masala
Curd
Lemon
juice
Turmeric powder
Required salt
- Stir and mix the subsequent ingredients for about 3-4 minutes.
- Now add the wash and soaked basmati rice and spread it evenly without breaking the rice.
- Pour 1 cup of water and 1 cup of coconut milk and provide a stir mix and taste the water it has a rather salty taste.
- Cover the pressure cooker with a lid and cook on the medium high flame for about 1 whistle.
- When the pressure releases gently fluff the rice and sprinkle 1 tsp of saffron milk, some fried onions ,cashews and coriander leaves.
- Serve mushroom biriyani with raita or kuruma.
MY TIPS:
- Make sure you take thick coconut milk in this receipe.
- Use branded basmati rice to get perfect aroma.
- In this receipe I used 1 cup of water and 1 cup of coconut milk.
- You should also use 2 cups of water or either 2 cups of coconut milk.
- Adding of cashews and saffron milk is optional but it gives rich flavour.
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