Lunch/Dinner- Rice - Mushroom Biriyani

Mushroom Biriyani

Ingredients Quantity Basmati Rice 1 Cup White Button Mushrooms 200g Onions,thinly sliced 1 Big Cinnamon 1" Cloves 3-4 Bayleaves 2 Green Cardamom,Slit 2 Shahi jeera 1 Tsp Olive Oil 2 Tbsp Green Chillies, Slice 2 Salt To Taste

Method :

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3

1. Heat oil in a kadai and add shahi jeera followed by cinnamon, cloves, slit cardamom and bay leaves and fry them for a minute. Add thinly sliced onion and chilli and fry well.
2. Clean mushrooms nicely, trim the stalks and cut the mushrooms into 4 slices. Add mushrooms to the mixture and fry them for 3-4 mins until the mushrooms start leaving the water and slightly become tender. Add salt, saute for some more time.
3. Add basmati rice and fry well for 2-3 mins. Do this process gently by not breaking the rice granules. Add 3/4 cups of boiling water and cover it and cook for 10-12 mins until done.

Tips :

1. Usually rub the mushrooms with flour to remove the excess dirt and wash them and pat dry them. Do not cut them very thin.
2. If you are using pressure cooker you can add 1 and 3/4 cups of water and pressure cook it for 1 whistle and simmer it for 5-6 mins.
3. If you are using rice cooker, transfer all the rice mixture into the rice cooker and add 1 and 3/4 cups of hot water and cook it until done.