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Easy and tasty mushroom biryani

(3.00/5 - 1 vote)
1 comment

Ingredients

- 2 cups basmati rice
- 1 inch cinnamon stick
- 1 bay leaf
- 5 cloves
- 1 fist of mint leaves
- 1 tsp oil
- 5 cups water
- 1/4 tsp salt
- 2 cup mushrooms
- 1/2 cup small cauliflower florets
- 1/4 cup beans
- 1/2 cup diced potatoes
- 1/2 cup diced carrot
- 1/4 cup peas
- 2 green chilles
- 1 tbsp ginger garlic paste
- 2 tsp coriander powder
- 1/2 tsp turmeric
- 1/2 cup chopped mint leaves
- 1/4 cup chopped cilantro
- 1 cup sliced onions
- 1/2 cup diced tomatoes
- 1 inch cinnamon stick
- 1 bay leaf
- 5 cloves
- 6-7 black pepper
- 1/2 tsp jeera
- 2 cardamom
- 1/2 tsp coriander powder
- 1 tsp chilli powder
- 1/2 tsp salt
- 1 cup curd
- 1/4 cup chopped cashew
- 1 tbsp oil
- 2 tbsp ghee

Preparation

Step 1

Wash and soak the rice with 6-7 cups water for 1 hour. After one hour drain the water completely and keep aside.

Step 2

In a rice cooker bowl 5 cups of water when it starts boiling add cloves, bay leaf,cinnamon stick,mint leaves,oil and salt to it. Now add the soaked rice to it. And mix nicely and let it cook. Once it cooks take the lid off and slowly stir it to seperate the rice grains.

Step 3

In a big bowl mix all the vegetables expect mushrooms with 1/2 tbsp ginger garlic paste,1/4 tsp turmeric powder,1/4 cup mint leaves and 1/8 cup colantro and 1 tsp dhania powder, 1/2 tsp chilli powder. Cover and let it sit for 30 min.

Step 4

In another bowl take mushrooms and mix it with the remaining 1/2 tbsp ginger garlic paste,1/4 tsp turmeric powder,1/4 cup mint leaves and 1/8 cup colantro and 1 tsp dhania powder, 1/2 tsp chilli powder. Cover and let it sit for 30 min.

Step 5

Heat oil and ghee in a pan,add all the whole spices mentioned for biriyani and once cumin seed splutter add the cashew and after 1 min add the onions and let it fry till it it turns golden brown, then add chilli powder and coriander powder and then add the tomatoes and saute for a min.

Step 6

Then add the marinated veggies and let it cook, once it cook 2/3 rd add the mushrooms with salt to taste. Let it cook till all veggies become tender. Now add the curd and cook in low flame let the gravy thicken.

Step 7

Once all water evaporates add the cooked rice and mix softly and cover and let sit on low flame for 10 min. Stir occasionally every 3 min and your mushroom biriyani is ready. Serve with raitha.

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Comments:

25/08/2011

Good..... awesome... yummy taste.not had b4.

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