Mushroom Biriyani

Hey Biriyani lovers!!! Here is a tempting Mushroom Biriyani in a restaurant style. Definitely you all wanted to taste it.. Have it dears..!!!

Ingredients and method are explained below pictorially

1. Soak top branded Basmati rice for 30 mins.

1.

2. ON the stove and keep in low flame for the entire process. In a pressure cooker, add equal cups of water. 1:1 proportion and add hand full of Mint leaves and coriander leaves, 3-cardamom/elakkai; 2 cloves/kraambu or lavangam; 1 piece pattai/cinnamon; 1/2 crushed bay leaf, a spoon of ghee.

2.

3. Drain the water and add the soaked basmati rice.

3.

 4. [i] Cook them in very low flame. Dont cook it till the entire water dries up, 1/4 portion of water should remain in the cooker. [ii] Using a fork mix and fluff at intervals.

4[i]

4[ii]

5. Meanwhile in another stove, place a kadai, add 2 tbspn of ghee and add

1. Cloves, Cardamom[kraambu, yelakkai]: 4 pcs each
2. Cinnamon[pattai or lavangapattai]: 1 stick; break into pieces
3. Star Anise[annaasi poo / annasi mokku]: 1 piece
4. Fennel seeds [sombu]: 1/2 tspn
5. Cumin seeds [jeeragam]: 1/2 tspn
6. Bay leaf: 1 or 2
7. Jaadhi pathri: 2 or 3 petals

5.

5.

6. Add 2 sliced big Onions and saute till transparent and add diced tomatoes and saute well for 3 mins.

6

6

7.  Special Masala Paste: Add 1/2 onion, 1/2 tomato, 5-7 garlic cloves, 1.5 inch ginger, 3-4 red chillies and grind it smoothly in a mixie to a paste.

7.

8. Add the special masala paste to the onion tomato curry, add the following special masala powders

1. Coriander powder: 1/2 tspn
2. Jeera Powder: 1/2 tspn
3. Chilly Powder: No need as we've added it in masala paste
4. Garam Masala: 1 tspn
5. Biriyanai Masala: 2-2.5 tspn
6. Turmeric powder: 1/4 tspn [these measures are for 1/2 kg basmati rice, if its 1 kg, double the measurements]

Add 3 tspns of curd.

8. Add the masala paste and powders

8.  Saute well

8. Add 3 tspn thick curd

9. Add some water to the mixie jar in which you made the paste and wash the left over paste with that water and add it to the rice which is getting cooked in a very low flame on the other side.

9.

10. [i] Keep the mushrooms ready by slicing it. 

[ii]Add mushrooms to the onion-tomato masala curry and saute well. Mushroom will start leaving its moisture content. 

[iii] Close the kadai with a lid and cook them for 3 mins in medium flame. It will get cooked with mushroom's water itself.

 [iv] After 3 mins, open the lid, and transfer the entire contents to the rice in cooker.

10 [i]

10[ii]

10[iii]

10 [iv]

11. Add SALT AND A PINCH OF SUGAR at this stage for the entire dish. Mix the mushroom curry and rice carefully, REMEMBER THAT COOKER MUST BE ONLY IN LOW FLAME THROUGH OUT THIS PROCESS. And close the cooker and place the weight on it. Pressure cook it for 12-15 mins on a complete low flame, it wont whistle at all. So dont worry about the whistle count.

11.

12. Keep a cup full of freshly chopped coriander and mint leaves ready. Open the cooker after pressure releases. Garnish the biriyani with freshly chopped coriander and mint leaves. Serve Hot with Onion raitha.!!

Yummiest Mushroom Biriyani is ready!!!