Mushroom Biriyani

Ingredients:

• Basmathi Rice - 1 cup
• Mushrooms - 10 to 12
• Onion - 1
• Tomato - 1
• Garlic - 3 to 4 pods
• Bay leaf 
• Clove - 2 to 3
• Chilli powder - 1 sp
• Green Chilli - 2
• Curd - 2 tb sp
• Turmeric powder - 1/4 tsp
• Oil - 3 tbsp
• Ghee - 1 tb sp
• Pudhina leaves - few string
• Coriander leaves - few strings
• Salt to taste

                                      

Method:

Soak the Basmathi rice in water. (1 cup rice in 1 3/4 cup of water).

In a pressure cooker heat the oil and the ghee add all the spices. Crush the garlic pods and add. Sauté for a minute then add the sliced onions. Sauté till golden brown. 

Wash and cut the mushrooms into four. In a flat pan add a knob of butter and sauté the mushrooms in it till golden brown and add it to the onion in the cooker. 

Add the tomatoes and sauté well till it is cooked. Now add the chilli powder, turmeric powder and salt. 

When the oil comes out on the sides of the cooker, beat the curd well and pour it. 

Add the basmathi rice along with the water add the pudhina and the coriander leaves. Mix well and close the cooker. 

Keep the flame very low and leave it for 15 minutes without weight. Then turn off the stove and put the cooker weight. Open after 10 to 15 minutes and serve with onion raitha.

Note: While you cook the mushrooms they should be browned slightly that shows the right texture. Mushrooms do not brown when they are crowded. so do it in batch if it is more. if you will like the flavor slightly sprinkle sugar.

Its not necessary to wash the basmathi rice. so soak it with the right amount of water. Normally the ratio of water for one cup of basmathi rice is 1 and 1/2 cup of water. For the rice to be soaked add 1/4 cup of water extra.