Mushrooms are a favorite at our place and I try different recipes with mushrooms. I usually make soups, pulaos, fried rice or curries with mushrooms. This was the first time I tried out a biryani recipe and this recipe is sure a keeper. Thanks Ramya for the recipe! I adapted the recipe to our taste and this is quite delicious. Do try this out. The mushroom can also be replaced with other veggies.
Ingredients
Basmati Rice - 1 cup
Onion - 1 medium size
Tomato - 1 medium size
Mushrooms - 3/4 cup chopped
Turmeric powder - 1 teaspoon
Lemon juice - 1 tablespoon
Yogurt - 2 tablespoons
Oil - 2 spoons
Bay leaf - 1
Salt to taste
For the masala to grind
Ginger - 1 inch
Garlic - 4 pods
Tomato - 1 small
Onion - 1/2 small sized
Cardamom - 4
Cloves - 4
Cinnamon stick - 1 stick
Coriander leaves - 4 sprigs
Green chillies - 3
Mint leaves - 2 sprigs
Instructions
Wash and soak the basmati rice for at least 15 to 20 minutes.
Add all the ingredients listed under masala into a fine paste by adding a little water.
Finely chop the mushrooms, onions and tomato.
In a pressure cooker, heat the oil and add the bay leaf followed by the onions. Saute till the onions turn translucent.
Add the ground paste and saute for about 2 minutes, until the raw smell goes away and oil starts to separate from the mixture.
Once the ground paste gets cooked, add the tomatoes and fry for about 2 minutes until they get well cooked. Then add the mushrooms and saute for a minute.
Finally add the rice and required quantity of salt. Also add the yogurt and lemon juice. Finally add enough water (water:rice = 1.5:1).
Mix everything together. Cover the pressure cooker and cook until you get two whistles.
Garnish with chopped coriander leaves.
Serve hot with raita or a gravy/curry of your choice!
Sending this to FaveDiets Blog Hop
A celebration of Indian Food and to
Healthy Cooking Challenge: Healthy Lunch Event guest hosted by Kavi and started by Smitha of My Tasty Curry
Winter Carnival started by Smitha.
Ingredients
Basmati Rice - 1 cup
Onion - 1 medium size
Tomato - 1 medium size
Mushrooms - 3/4 cup chopped
Turmeric powder - 1 teaspoon
Lemon juice - 1 tablespoon
Yogurt - 2 tablespoons
Oil - 2 spoons
Bay leaf - 1
Salt to taste
For the masala to grind
Ginger - 1 inch
Garlic - 4 pods
Tomato - 1 small
Onion - 1/2 small sized
Cardamom - 4
Cloves - 4
Cinnamon stick - 1 stick
Coriander leaves - 4 sprigs
Green chillies - 3
Mint leaves - 2 sprigs
Instructions
Wash and soak the basmati rice for at least 15 to 20 minutes.
Add all the ingredients listed under masala into a fine paste by adding a little water.
Finely chop the mushrooms, onions and tomato.
In a pressure cooker, heat the oil and add the bay leaf followed by the onions. Saute till the onions turn translucent.
Add the ground paste and saute for about 2 minutes, until the raw smell goes away and oil starts to separate from the mixture.
Once the ground paste gets cooked, add the tomatoes and fry for about 2 minutes until they get well cooked. Then add the mushrooms and saute for a minute.
Finally add the rice and required quantity of salt. Also add the yogurt and lemon juice. Finally add enough water (water:rice = 1.5:1).
Mix everything together. Cover the pressure cooker and cook until you get two whistles.
Garnish with chopped coriander leaves.
Serve hot with raita or a gravy/curry of your choice!
Sending this to FaveDiets Blog Hop
A celebration of Indian Food and to
Healthy Cooking Challenge: Healthy Lunch Event guest hosted by Kavi and started by Smitha of My Tasty Curry
Winter Carnival started by Smitha.
