Mushroom Biriyani

Ingredients:
For Masala:
Garlic - 5
Ginger - 1/2 inch
Coconut - 1/2 cup
Shallots – 8
Mint Leaves - 1/2 handful
Green Chilli - 1

For Biriyani:
Ghee – 3 spoons
Cloves (Krambu) – 3
Elaichi - 1
Kasa Kasa - 1/2 spoon
Brinji Leaf - 2
Star Anise (Annasi Poo) - 1
Onion - 2
Tomato - 2
Basmati Rice – 1-1/2 cups
Mushroom - 500 gms pocket
Peas - 1/4 cup
Cinnamon (Pattai) – 1 small stick
Green Chilli - 2
Garam Masala powder – 1 spoon
Coriander powder (Dhaniya Thool) – 1 spoon
Turmeric powder (Manjal Thool) – 1/4 spoon
Red Chilli Powder - 1 spoon
Mint Leaves - 1/2 cup
Coriander - 1/2 cup
Water – 3 cup
Salt - As Required

Method:

Wash the Biriyani Rice in a bowl and add some water and keep aside.

In a Blender Jar, Masala Ingredients, Grind well with little water and Keep aside.

Heat the Cooker, Add Ghee, Cinnomon, Clove, Elaichi, Brinji Leaf, Kasa Kasa, Cutted onions, fry till it turns light golden.

Add the Tomatoes, Turmeric, Red Chilli, Coriander and Garam masala powder.

Add the Salt, Grinded Masala, Rice, Mushroom and stir well.

Add the Mint Leaves, Coriander leaves and stir well.
Add the water, Ghee and Mix well and close the cooker, Keep in sim for 20 to 25 - 30 mins till the rice is cooked.

Turn off and let it set for 10 mins.

Serve and Enjoy.

Tags:
#MushroomBiriyani
#MushroomRecipes
#BiriyaniRecipes
#VegBiriyaniRecipes
#SouthIndianRecipes
#SaranKitchenHut