Mushroom Biryani

When I prepared Paneer Ball Biryani Avi asked me to prepare mushroom biryani so from that day I was planning to make mushroom biryani but last week finally I prepared it. 

RECIPE:

Preparation Time: 20-25 mins
Cooking Time: 40-45 mins

Ingredients

For rice:

• Biryani Rice/ long grain rice: 1 cup
• Clove: 1
• Cinnamon piece/stick: 1/2 "
• Bay leaf: 1
• Cardamom: 1-2
• Coriander leaves: few strings(finely chopped)
• Mint leaves:few strings(finely chopped)
• Cumin seed: 1/2 tsp
• Ghee 2-3 tbsp

For the mushroom Gravy:

• Mushroom: 12-15 pcs
• Cornflour: 2-3 tbsp
• Tomato: 1 small ( finely chopped)
• Onion: 1 small ( finely chopped)
• Ginger-garlic-green chilli paste: 1 tsp
• Chilli pwd: 1/2 tsp
• Turmeric pwd: 1/2 tsp
• Garam masala pwd: 1/2 tsp
• Kitchen king masala: 1/2 tsp( optional)
• Curd: 1/4 cup
• Fried onion(prepared from 1 small onion)
• Salt to taste
• Coriander leaves: few string ( finely chopped)
• Oil to cook

Method:

For rice:

• Clean and wash the rice. Soak the rice for 15 mins. Drain and keep aside.
• In a large pan, boil 3 cups of water with clove, cinnamon, bay leaf, cardamom and salt and then add the rice. Cover and cooked the rice till 85-90% done. Drain and keep aside
• Heat the ghee in kadai/pan and add cumin seed, once they start spluttering then add ginger-garlic-green chili paste, cook for few sec and then add rice. Mix well. turn off the heat. Keep aside.

For the Mushroom Gravy:

• Clean and remove the stem of mushroom.
• Combine cornflour and mushroom and mix well. Ensure that mushrooms are well coated.
• Heat sufficient oil in kadai/pan and fry these mushroom. Once done take out and keep aside.

• Heat the oil in a Kadai/pan and cumin seed, once they start spluttering then add the onion, cook for 2-3 mins and add ginger-garlic- green chlli pastes and fry for a while.

• Add the chopped tomato and cook till tomatoes are soft and then add the red chilli pwd, turmeric pwd , garam masala pwd, kitchen king masala and salt. mix well. Cook for another another 2-3 mins.

• Add the fried mushroom and mix well.
• Add the curd and coriander leaves, mix well and cook for a min. Turn off the heat.Keep aside.

How to proceed:

• Grease a large baking dish. 
• Spread 1/3 of rice on the bottom of baking dish then spreading 1/2 of the mushroom gravy.
• Spread the chopped coriander leaves, mint leaves,fried cashew and fried onion.

• Spread 1/3 of the rice and finally the remaining mushroom gravy and Spread the chopped coriander leaves, mint leaves and fried onion.
• Last add another layer of rice and the chopped coriander leaves, mint leaves, fried cashew and fried onion.
• Cover with an aluminium foil and bake in a pre-heated oven at 200°C  for 15  mins minutes. 
• Serve hot with raita of your choice.

Note: 

• Can replace the baking process with the gas top process. For that process keep the griddle on gas top and create layer as described in process in heavy bottom pan and keep that pan on top of the griddle and cook on low heat for 10-15 mins.
• To make fried brown onion, just cut onion into thin slices and then deep fry till brown in color. It add unique taste to biryani.