Mushroom Biryani

Ingredients 

For marination

• 15-16 Mushrooms 

• 1-1/2 Tbsp Ginger Garlic Paste 

• 2 Tbsp Coriander (finely Chopped)

• Salt

For the rice 

• 1 Cup Basmati Rice 

• 5 Cups Water

• 1 Tsp Cumin seeds

• 1 Inch Cinnamon Stick

• 3 Cloves 

• 4-5 Peppercorns 

• 2 Cardamom

• 2 Bay leaves 

• Salt

For the Gravy

• 1-1/2 Tbsp Clarified butter/ Ghee

• 2 Onions (thinly sliced)

• 2 Tomato (chopped)

• 1 Tbsp Curd 

• 2 Green Chilies

• 1 Tsp Red Chili Powder

• 1/2 Tsp Turmeric Powder

• 1 Tsp Coriander Powder

• 1/2 Tsp Cumin Powder

• 1/2 Tsp Sugar 

• Salt 

Method

• Make a mixture of ginger garlic paste, coriander, salt and rub it onto the mushrooms (Cut the mushrooms into two halves. Do not make small pieces) and keep it aside for 15 minutes 

• Wash the basmati rice and keep it aside

• Heat around 5 cups of water, add the peppercorns, cardamom, cinnamon, bay leaves ,cloves, cumin, salt  and let the water boil

• Once the water starts boiling, add the basmati rice to the boiling water and cook it around 80 percent. Once the rice is cooked around 80 Percent strain off the excess water and keep it aside 

Now lets start preparing the gravy!!!

• Heat clarified butter in a thick bottom pot or a pan,add the slices onion, salt and sugar and fry them on medium heat till they turn golden brown in colour. This will take around 10 minutes  

• Add the chopped tomatoes and fry them till they turn mushy

• Once the tomatoes turn mushy, add all the spices and mix well 

• Now add the marinated mushrooms, curd, salt  and mix well so that the mushrooms are well coated with all the other ingredients 

• Close the pot/pan with a lid and cook it on medium heat, till the mushrooms are soft which will take around 5-7 minutes 

• Add the cooked rice on top of the gravy, sprinkle some coriander and again close it with a lid and cook on low flame for 10 minutes 

• Remove it from flame, mix and serve hot with raita or plain curd