MUSHROOM BRIYANI

                MUSHROOM BRIYANI 

Briyani is favourite for most of them .In that mushroom briyani is the most favourite. There are lots of varieties in briyani this is normal cooker style mushroom briyani. Being eggetarians there is no big option in briyani so mushroom briyani became favourite for me 

INGREDIENTS 

Basmati rice - 1 cup 

Water - 2 1/2  cups 

Mushrooms - 200 gms 

Onions(big) - 2 

Ginger garlic paste - 1 tbsp

Tomatoes - 1

Green chillies - 1 

Pudhina leaves (finely chopped) - 1 handful 

Coriander leaves (finely chopped) - 1 handful 

Curd - 1/2 cup 

Chilli powder - 1 tsp 

Jeera powder - 1 tsp 

Turmeric powder - 1 tsp 

Cashew (slited)- 10 

Ghee - 2 tbsp 

Oil - 2 tsp 

Salt - to taste 

TO GRIND 

Cinnamom sticks (Patta)- 1 inch 

Elaichi - 3 to 4

Star anise - 1 

Mace - 1 

Cloves - 4 to 5  

Fennel seeds (Sombu) - 1 tsp 

PROCEDURE 

- Dry roast all the TO GRIND  items and grind into powder 

- In a cooker add in oil and add green chilli 

- Add onions and fry till becomes golden brown 

- Now add in TO GRIND masala powder and saute for 10 seconds 

- Add in ginger garlic paste and saute till raw smell goes off 

- Add in chopped tomatoes and saute till it becomes soft and mushy 

- Add in chilli powder ,turmeric, salt and  jeera powder and saute for 5 seconds 

- Add in curd and saute till the oil seperates the sides 

- Add in chopped  mushrooms and saute well 

- Add in washed basmati rice and give a good mix 

- Add in water and give a good mix 

- Add in finely chopped coriander and pudhina leaves and give a good mix 

- Once it come to good boil close the lid and cook for 10 minutes in low flame 

- Once the pressure releases open the lid and add ghee and fluff the rice gently 

- Add in fried cashews 

- Serve hot with onion raitha and pappad 

TIPS 

- Once cooked donot over mix the rice fluff gently as it has tendency to break the rice 

- Add ghee at the last will give good flavour to briyani 

- Once you add mushrooms cook in high flame if flame is reduced it will leave water and become soggy 

STEP BY STEP PICTURES 

Chop all the veggies and keep aside 

In a cooker add in oil 

Add in green chilli 

Add in sliced onions and saute till golden brown 

Add in grinded masala powder and saute for 5 seconds 

Add in ginger garlic paste and saute till raw smell goes off 

Add in chopped tomatoes and saute till it becomes soft and mushy 

Add in chilli powder 

Add in jeera powder 

Add in salt

Add in turmeric powder and give a good mix 

Add in thick curd and saute till oil seperates the sides 

Add in chopped mushrooms and saute in high flame 

Add in washed basmati rice and mix well

Add in water and mix well adjust the salt at this stage 

Add finely chopped pudhina and coriander leaves and allow it to boil. once boiled close the lid and leave for 10 minutes in low flame 

Open the cooker once the pressure releases by itself 

Add in ghee and fluff gently 

Add in fried cashews and mix well 

Serve hot with raitha and pappad