This delicious preparation of biryani can be made for a simple meal at home or for a dinner party. The delectable aroma and taste will definitely have everyone going back for more.
Ingredients
Rice: 300 gm
Mushroom: 250 gm
Coconut Milk: 1 cup
Ghee and oil: 1 tbsp each
Cardamom (elaichi): 3 slightly pounded
Bay leaf (tej pata): 2
Cinnamon (Dalchini): 2” piece
Mace (javithri): 1 small piece
Star anise: 1
Onion: 2 sliced
Green chili: 2 slit
Tomatoes: 3 finely chopped
Cilantro: ¼ cup
Mint leaves: ¼ cup
Ginger Garlic paste: 2 tsp
Cashews (kaju): 12
Fried onions: 4 tbsp
Clove (lavang) powder: 2 pinches
Coriander (dhania) powder: 1 tsp
Red chili powder: ¾ tsp
Turmeric powder: ¼ tsp
Salt to taste
Preparation
Wash the rice well and soak in 4 cups of water for 30 mins.
Clean the mushroom, wipe it well and cut into quarters.
Clean and chop the cilantro and mint leaves.
Heat oil and ghee in a pressure cooker. Fry the cashews and remove.
Add all the whole spices to the cooker and stir it for a minute.
Then add onions and cook till translucent.
Add the green chilies, cilantro and mint leaves. Cook for a couple of minutes.
Add tomatoes, coriander pd, chili pd, turmeric pd, mushrooms and salt.
Cook till the tomatoes become soft.
Add the water and when it boils, add the coconut milk. Allow it to boil. Add the soaked rice and mix well. Add 1-1/4th cup water, check for salt and adjust accordingly.
Add the clove powder and cook till the rice is half done.
Add fried onions and cashews.
Close the lid and cook on low heat for 6-8 mins. When done, open the cooker and mix the rice gently.
Done!
Can be had with raita and chips!
Note:
Easy to make fried onions: Slice the onions (4-5) and add ½ tsp salt and ½ tsp sugar. Mix and set aside for 5 mins. Squeeze the water out.
Heat a pan and add a tbsp of oil. Spread the onions and cook for 4-5 mins. Transfer to a microwave safe plate and microwave for 1 and ½ min. Open and mix well and do this step till the onions turn brown.
Comments 40