16 Feb 2015

Mushroom Biriyani

I am here after a long break.... yes the break was quite long enough that I actually wanted to pull myself back into blogging again. Hopefully there shouldn't and wouldn't be any more such long breaks. Blogging back after a long time, I thought that starting with a biriyani would be the most appropriate and perfect start. Mushrooms come with loads of health benefits.... and they also play an active role in weight management. Who cares about all these when they are so yummy!!!!!!!

 I always wanted to do a biriyani with mushrooms and when I found out this recipe in Sharmi's Passion, I was all the more excited and gave it a try with a few changes to suit my palate...

You will need..........
  • 3 cups of chopped white button mushrooms
  • 1 and 1/2 cups of Basmati Rice
  • 1 thinly sliced large onion
  • 3 cubed tomatoes
  • 2 tsp of ginger garlic paste
  • 1 tsp of fennel
  • A handful of mint leaves
  • A handful of coriander leaves
  • 3 green chillies
  • 1 bay leaf, an inch of cinnamon, 2 cloves and a cardamom to temper
  • 4 tbsp of thick curd
  • 1/2 tsp chilli powder and 1 tsp curry powder
  • Salt to taste 
  • 2 tsp of oil

Get going..........

First of all, grind fennel, green chillies, mint and coriander with a little water into a smooth paste. Soak basmati rice in water. 
Heat a pressure cooker with oil and temper it with bay leaf, clove, cinnamon and cardamom. Now add the sliced onions and saute it until they become brown. Now add in the ginger garlic paste and the ground masala. Saute them until the raw smell leaves. (Keep an eye, as they tend to stick to the bottom and burn as we use very little oil) Now add in the cubed tomatoes along with the required salt and curd. After they turn mushy throw in the sliced mushrooms along with the chilli powder and curry powder and saute in low flame for a while. Now add in 2 and 1/2 cups of water. Check for the salt and the spiciness. When the water begins to boil, and the drained basmati rice. Close the cooker and put it in low flame for about 15-20 minutes until done. Open the cooker after 10 minutes and fluff up the rice taking care not to break them...

Serve it hot with onion raita!!!!!!!!!!

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