Ingredients:
Basmati Rice - 2 cups ( uncooked)
Mushrooms - 1 cup ( or 12 -15 medium)
Onion - 1/2 medium
Green Chili - 5
Tomato - 2
Mint - 1 Tbsp
Ginger Garlic Paste - 1 Tbsp
salt - 1 tsp
garam masala - 1 tsp
Oil - 1 Tbsp
Butter - 1 Tbsp
Clove - 3
Cardamom - 1
Star Anise - 2
Cinnamon - 3
Shajeera - 1 tsp
Marinade:
Yogurt - 1/2 cup
salt - 1/2 tsp
red chili powder - 1 tsp
coriander powder - 1/2 tsp
turmeric powder - 1/2 tsp
Preparatory Steps:
- Remove the stems from Mushrooms and clean the dirt with wet towel. Slice the mushrooms if they are big.
- Mix the ingredients under Marinade section and add the sliced mushrooms mix well and close the lid and keep it aside for 10 to 15 min.
- Chop the tomatoes and grind into puree along with mint leaves in the small jar of mixie ( or blender or magic bullet)
- Soak the basmati rice for 10 min, then wash and drain.
- Heat the Oil and Butter in the heavy bottom pan. (I have used my pressure cooker.) Once the oil is hot add Clove, Cardamom, Star Anise, Cinnamon and Shajeera. saute for 1 min.
- Add ginger garlic paste. mix well and saute until the oil separates from it. Add chopped green chili and sliced onions. add salt and stir fry until the onions are cooked.
- Add the tomato and mint puree to the pan and mix well. Let it simmer for 2 to 3 min.
- Add the mushroom marinade to the pan and cook until the mushrooms become soft ( aprox for 3 min)
- Now add the basmati rice to the pan. mix well and add garam masala.
- Add 3 cups of water to the pan. taste and adjust the salt and seasonings.
- Now Close the lid and cook for 10 to 15 minutes or until the rice is cooked and becomes fluffy.
- Serve it with Onion Raita to cool off the spices in this Biryani.
