Wednesday, 31 May 2017

*Spicy Mushroom Biryani


This spicy and perfect for the monsoons recipe has its inspiration from Veg Recipes of India...
Dassana whips out amazing recipes...
I had to tweak it a bit ,as I ran out of some ingredients(like I used my old mint chutney ,instead of fresh ground mint n dhania)

So here is my tweaked recipe..
Full credits to Dassana :)
1.Basmati rice 2 cups
Wash and soak for 30 min
Mushrooms 1 pack ,washed dried and quartered
2.Masala to be ground
Half cup of mint leaves,half cup of coriander leaves, green chillies to taste, garlic and ginger.
3.Masala Powdered
Turmeric 1/2 spoon
Chilly powder to taste
Coriander powder 1 tbsp
Garam Masala 2 pinches
Salt
4.Water for cooking the Biryani.
(Add a mix of one cup of coconut milk and 3 cups of water ,for 2 cups of rice)
5.Whole Garam Masala
A few cloves, cardamom, a piece if cinnamon, bay leaf, cumin seeds
6.One large onion sliced thin
7.Two tomatoes diced
8.Coriander Leaves for garnishing
Method
1.After the rice is soaked, drain and add a tsp of ghee and mix it..marinate for 20 mins.
2.Make a paste of the ground Masala and the powder Masala with 3 to 4 tbsp of curd.
Rub it on to the cut mushrooms and keep aside.

3.Heat oil in a cooker and add the whole garam masala .
Once it sizzles, add the sliced onions and saute till it turns golden brown.
Add the chopped tomatoes and saute till mushy.

4.Add the marinated mushroom and stir well.
Cook till they shrink considerably and oil rises up.

5.Add in the water and coconut milk mix and the rice.
Mix well and check for seasonings.

6.Pressure cook for one whistle....or cook uncovered till done.

7.Allow to remain in the cooker for 10 mins.

8.Mix and taste. Serve with a garnish of fresh chopped coriander leaves..

9.Serve with some curd/raita...

Better still if you sit near the window and watch the rains while you chew n relish this hot plate of delight!!!!!




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