Mushroom biriyani
Mushroom biriyani is quick to make and also rich in flavors. A plateful of hot, fragrant biriyani is sure to kindle your tastebuds.
Ingredients:
Biriyani rice 3 cups
Mushroom (koon) 500 gm
Onion 500 gm
Ginger a small piece
Garlic 6 cloves
Fennel seeds (perinjeeragam) ½ teaspoon
Pepper powder 1 teaspoon
Ghee 100 gm
Cashewnuts 10 nos
Dry grapes 10 nos
Tomato sauce ¼ cup
Chopped coriabder leaves 2 tablespoon
Salt and curry leaves
Cut mushrooms vertically and cook with turmeric powder, fennel seed powder, powdered pepper and salt. Saute onions in ghee in a thick bottomed pan. Add ginger-garlic paste and then the cooked mushrooms. Mix well.
Cook the biriyani rice and to that add tomato sauce and the mushrooms and allow it to cook with lid on a small flame. Fry cashews, dry grapes in the rest of ghee and add to rice. Enrich the mushroom biriyani by adding chopped coriander leaves and small bits of carrot.
Mushroom (koon) 500 gm
Onion 500 gm
Ginger a small piece
Garlic 6 cloves
Fennel seeds (perinjeeragam) ½ teaspoon
Pepper powder 1 teaspoon
Ghee 100 gm
Cashewnuts 10 nos
Dry grapes 10 nos
Tomato sauce ¼ cup
Chopped coriabder leaves 2 tablespoon
Salt and curry leaves
Cut mushrooms vertically and cook with turmeric powder, fennel seed powder, powdered pepper and salt. Saute onions in ghee in a thick bottomed pan. Add ginger-garlic paste and then the cooked mushrooms. Mix well.
Cook the biriyani rice and to that add tomato sauce and the mushrooms and allow it to cook with lid on a small flame. Fry cashews, dry grapes in the rest of ghee and add to rice. Enrich the mushroom biriyani by adding chopped coriander leaves and small bits of carrot.
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