A tasty biriyani with Mushrooms. Dum style layered recipe for you all to try.
soak pinch of saffron in 3 tbsp of milk for half an hour.
For Masala
In a pot add oil and heat at medium high flame. Put 2 pices of cinnamon, 2 cloves, bay leaf 1, Cardamom 2 and star anise 1 and saute for 1 minute. Then add thinly sliced onion in hot oil till it turn translucent. Add sliced green chilli, chopped garlic and chopped ginger saute well till its raw taste goes. Add carrot slices and mushroom slices cover and cook for 5 minutes.
Add sliced tomatoes and stir well to mash all tomatoes.
Add salt, red chilli powder, turmeric powder, garam masala and saute well.
Add coriander leaves and puthina leaves and mix well.
Close the lid and keep in low flame for 5 minutes. Then turn off heat.
For cooking rice
Wash rice and drain for 10 minutes. In a pot melt ghee and 2 cinnamon, 2 cloves, 1cardamom, 1 star anise and bay leaves.
Add rice and salt fry for 5 to 8 minutes till rice is crispy then add boiled water , lemon juice and cover lid cook rice in medium flame. Stir slowly by folding to ensure the mixing.
For Dhum
In a big pot apply ghee and put some portions of the cooked rice, the mushroom masala. Sprinkle saffron soaked milk. Repeat the procedure till all rice and mushroom masala finishes.
Cover the pot with aluminium foil and close the lid and keep this in low flame for 15 - 20 minutes.
You can either serve this separately or mix together and serve with curd , pappad or pickle .
Enjoy..
- Basmati Rice 2 cup
- Water 4 1/2 cup to cook rice
- Ghee 2 tbsp
- Lemon Juice 1 tbsp
- Onions 2 medium size sliced
- Carrot 1 large sliced
- Mushrooms 500gm sliced
- Curd 3/4 cup
- Chilli Powder 2 tsp
- Green Chilli 3 sliced
- Garam Masala Powder 1 tsp
- Black Pepper Powder 1/4 tsp
- Ginger 1 medium size chopped
- Garlic 6 to 8 cloves chopped
- Tomatoe 1 chopped
- Coriander Leaves 1/4 cup chopped
- Mint Leaves 1/4 cup chopped
- Salt
- Oil
Whole Spices
- Cinnamon 4 pieces
- Cardamom 3 nos
- Cloves 4
- Star Anise 2
- Bay Leaf 2
Method
soak pinch of saffron in 3 tbsp of milk for half an hour.
For Masala
In a pot add oil and heat at medium high flame. Put 2 pices of cinnamon, 2 cloves, bay leaf 1, Cardamom 2 and star anise 1 and saute for 1 minute. Then add thinly sliced onion in hot oil till it turn translucent. Add sliced green chilli, chopped garlic and chopped ginger saute well till its raw taste goes. Add carrot slices and mushroom slices cover and cook for 5 minutes.
Add sliced tomatoes and stir well to mash all tomatoes.
Add salt, red chilli powder, turmeric powder, garam masala and saute well.
Add coriander leaves and puthina leaves and mix well.
Close the lid and keep in low flame for 5 minutes. Then turn off heat.
For cooking rice
Wash rice and drain for 10 minutes. In a pot melt ghee and 2 cinnamon, 2 cloves, 1cardamom, 1 star anise and bay leaves.
Add rice and salt fry for 5 to 8 minutes till rice is crispy then add boiled water , lemon juice and cover lid cook rice in medium flame. Stir slowly by folding to ensure the mixing.
For Dhum
In a big pot apply ghee and put some portions of the cooked rice, the mushroom masala. Sprinkle saffron soaked milk. Repeat the procedure till all rice and mushroom masala finishes.
Cover the pot with aluminium foil and close the lid and keep this in low flame for 15 - 20 minutes.
You can either serve this separately or mix together and serve with curd , pappad or pickle .
Enjoy..
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