Mushroom Biriyani

Biriyani is one of the famous foods for occasion, not only in wedding for any function or even some special occasions  most of the south Indian’s prefer Biriyani. There are different versions for this biriyani, since I have posted vegetable biriyani today I tied mushroom biriyani. In our home mushroom biriyani became a common food yep, its our families favorite food.

Ingredients:

Basmati Rice	1 cup
Mushroom (button)	250 gms
Bay leaves	2
Ani star	2
Green chili	1-2
Cilantro chopped	¼ cup
Mint leaves chopped	¼ cup
Onion	1 medium size
Tomato	1 large
Yogurt	¼ cup
Turmeric powder	¼ tsp
Chili powder	1 tsp
Sakthi masala biriyani powder	2 tsp
Cashew nut	1 -2 Tbsp
To grind:
Ginger	2 inch
Garlic	7-8 pods
Cardamom	1
Cinnamon	1 inch
Clove	4-5
Fennel seeds	1 tsp

 

Directions:

1. Wash and soak rice 10 -15 minutes. Cut onion lengthwise and tomatoes should be chopped finely.
2. Grind all the ingredients in the list by adding little water to a smooth paste.
3. Heat one tablespoon oil in a pan, fry bay leaves ani star (if you have any other biriyani spice you can add).
4. Add onion and green chili saute until light brown, add ground paste and cook until raw smell leaves.
5. Add tomatoes and cook until it turns mushy, add mushroom and start to cook after couple minutes mushroom will start to shrink, now add chili powder, turmeric and biriyani masala powder and enough salt for mushroom.
6. Cook for another 5 minutes, whip the yogurt and add to mushroom and let it cook for couple minutes.
7. Mean while in another pan, heat a tablespoon of ghee roast the cashew until golden brown and remove it and keep aside. Drain the rice and add to the ghee fry until the moisture evaporates and nice aroma comes.
8. Add mushroom mixture, rice, salt (for rice) and 1 ½ cup water and cook in rice cooker or pressure cook for 2 whistles.
9. Garnish with those fried cashew and some chopped cilantro. Serve with any raita.

 

Note:

If you fry the rice before cooking your rice will be grainy, Don’t mix the rice as soon as its done let it cool for a while and mix gentle or else rice will broke.

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Tri Color Mushroom Roll

Ingredients:

Mushroom	8oz pack
Onion	1 medium size
Ginger Garlic paste	1 tsp
Coriander powder	1 Tbsp
Pepper	1 Tbsp
Salt
Oil

Directions:

First prepare  tri color chapatti/roti.  ( Follow the link)

 

Heat oil in add mustard seeds once it splutter add onion sauté for few minutes. Now add ginger garlic paste and sauté until raw smell goes. Then add mushroom wait for few minutes once it turns soft add coriander powder, half part of pepper, turmeric powder and salt wait until mushroom cook. Add remaining pepper and turn of the stove. Take a scoop or 2-3 table spoon mushroom and place on the roti.

 

Fold the sides inside and roll from one end to the other.

 

 

Tips:

Instead of mushroom you can use cauliflower or mixed vegetables finely chopped or grated.

Make sure your mixture should not be watery.

You can add gram masala too. Since I prepared for kids I dint add that.

You can serve with any kind of ketchup.

Sending this to: (http://www.nithubala.com/2012/01/event-announcement-healthy-food-for.html)