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Prep Time: 00:20
Cook Time: 00:20
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
1 red chilli powder – tsp
2 coriander powder – tsp
turmeric powder – generous pinch
1 garam masala – tsp
3 ghee + oil – tbsp
cinnamon – small stick
2 cardamom – pods
2 Cloves – pods
1 bay leaf – no.
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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