Preparation Time : 20 minutes
Cooking Time : 25 minutes
Serving : 2 members
Description
Mushroom biryani . At home biryani is always a MUTTON BIRYANI not even chicken as hubby dear just can’t accept another source of meat in biryani as a BIRYANI . So any experimenting with biryani is done on hubby’s absence at home . The first time I got to taste mushroom biryani was when my aunt Nazeem Akka made it on a holiday at grand moms place and it was devoured in minutes . I did take note of the recipe but never ever gave a try till date . This recipe is shimya janakiraman . that she had bought along with her for the recipe swap get together on the first anniversary celebration of saute , fry n bake . The recipe swap gave me an opportunity to peek into home – style food cooked by families and expanded my culinary repertory . This was the first dish on display in the vegetarian table and was wiped out clean with no left overs . This biryani can be very happily eaten on its own strait from the plate with no accomplishments as sides . Shimya is a great fan and a follower of sauté , fry n bake . I got to see her for the first time that day and I embarrassed her and myself by asking her which class she is studying in ??? Got an answer stating she has finished her MBA !!!! Every one present for the anniversary celebration were all praises about sauté , fry n bake and me . Shimya was the only one who pointed out that with out uncles ( my hubby’s ) encouragement all this would have not been possible . Hubby dear was all flattered and keeps repeatedly bringing up what shimya said . What ever said and done , its a joy to see such young girls so very interested , enthusiastic and passionate about cooking as food is a pivotal part of our culture .
Ingredients
Ingredients | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Water | 1 1/2 cup |
| Mushroom | 200 grams sliced |
| Onion | 3 medium sliced |
| Tomato | 2 chopped |
| Lemon juice | 1/2 a lime |
| Mint leaves | 1/2 cup |
| Curry leaves | 10 |
| Coriander leaves | 1/2 cup chopped |
| Oil | 2 tablespoons |
| Ghee | 2 tablespoons |
| Salt | to taste |
Ingredients To grind
Ingredients | Quantity |
|---|---|
| Cinnamon + cloves + cardamon | 1 each |
| Pepper corns | 1/4 teaspoon |
| Cumin seeds | 1 teaspoon |
| Garlic | 4 flakes |
| Ginger | 1/2 inch piece |
| Red dry chillies | 3 |
| Cashew nuts | 7 |
Method
- Heat oil and ghee in a pressure cooker . Top with onions and sauté to translucent .
- Add tomatoes and sauté to soft . Top with mushrooms and sauté until the mushrooms lets out its moister and drys out with oil separating .
- Top with the ground paste and sauté for two minutes . Add washed rice and toss well .
- Pour water adding mint leaves , curry leaves , coriander leaves , lime juice and salt .
- Taste and adjust . Bring to boil and pressure cook for 2 whistles .
- Wait for the pressure to subside and enjoy the delicious hot mushroom briyani , garnished with mint and coriander leaves .
