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Mashroom Biryani

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Servings: 5

Prep Time: 00:20

Cook Time: 00:20

Main Ingredients

2 basmati rice – cups

2 mushroom – pack or cups ( i used button mushrooms)

2 big onions – nos( chopped lengthwise)

2 tomatoes – nos(finely chopped)

2 ginger garlic paste – tbsp

3 green chillies – nos(slitted)

1 coconut milk – cup

coriander leaves – to garnish

salt – as needed

spice powders:

1 red chilli powder – tsp

2 coriander powder – tsp

turmeric powder – generous pinch

1 garam masala – tsp

to season:

3 ghee + oil – tbsp

cinnamon – small stick

2 cardamom – pods

2 Cloves – pods

1 bay leaf – no.

Preparation

1Wash basmati rice and soak in water for at least 30 mins.

2Meanwhile clean mushrooms and chop in two halves.

3mushroom-biryani-with-step-by-step-pictures.Heat a strong bottomed pan or pressure cooker, add ghee+ oil , season with cinnamon, cardamom, cloves and bay leaf.

4Add chopped onions, Sautee for a second then add ginger garlic paste and stir well till the smell goes off.

5mushroom-biryani-restaurant-styleAdd finely chopped tomatoes and sprinkle some salt to it, cook until the tomatoes become mushy.

6Add spice powders ( red chili powder, turmeric powder,coriander powder, and garam masala) and mix well.

7mushroom-biryani-procedureAdd cleaned and chopped mushrooms and stir for 3 mins or until it shrinks slightly.

8Add 3 cups of water and 1 cup of coconut milk to it. After it starts boiling, rinse the soaked rice , drain the water from rice and add.

9mushroom-biryani-cookingCook covered in medium flame for 8 mins and turn off the flame.

10Add some chopped coriander leaves and serve hot with raita and any gravy.

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