Sunday, 28 March 2010


Mushroom 250 gm
Long grained rice 2 cups
Onion 1
Tomato 1
Green chilli 2 slit in centre
Ginger garlic paste 2 tbsp
Chopped coriander leaves 3 tbsp
Chopped mint leaves 3 tbsp
Curry leaves 5 leaves
Cumin powder 1 tsp
Coriander powder 2 tsp
Garam masala powder 2 tsp
Chilli powder 1 tsp
Cinnamon 1 stick
Cardamom 2
Cloves 3
Aniseed 1 tsp
Bay leaf 1
Rose essence (optional) 1/2 tsp
Salt to taste
Oil 3 tbsp
1. Wash and soak rice for 30 mts.
2. Chop onion and tomatoes finely.
3. Cut mushrooms into 4 equal parts.
4. Heat a cooker, add oil, cloves, cardamom, cinnamon, aniseeds and bay leaf. Fry well.
5. Add chopped onion, green chilli, curry leaves, salt and ginger garlic paste. Fry well.
6. Add tomatoes, mushroom, coriander leaves and mint leaves. Mix well.
7. Add chilli powder, cumin powder, coriander powder and garam masala powder. Mix well.
8. Add 2 cups of water. Cover it and cook.
9. After 1 to 2 whistle, Turn off the heat.
10. Transfer the biryani into a pan and add rose essence and mix.
11. Serve mushroom biriyani with raita or papad.


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