Biriyani.
The though is just enough for me to drool :P
Mushroom.
I could die for it and eat it every single day. Such an amazing ingredient with so many varieties and textures when cooked the right way.
So this is again one of my favorite dishes and made easily without much effort! I know this is not the authentic way biriyani is cooked. My version, cooked easily and it such a hit specially when people are hungry and you need to have good solid food.
Ingredients
Button Mushrooms - 2 cups (cut into quarters)
Onions - 2 medium sized (finely chopped)
Tomatoes - 2 (roughly chopped)
Capsicum - 2 (roughly chopped and can use different colours)
Ginger garlic paste - 1tsp
Ghee - 2 tsp
Cinnamon - Small stick
Clove - 2
Cardamom - 2
Bay leaf - 1-2
Chilly Powder - 1 1\2 tsp ( differers with the chilly powder you use and the amount of spice you want. I like mine spicy)
Garam Masala - 1tsp
Coriander Powder- 1/2 tsp
Ground Pepper - 1/2 tsp
Jal Jeera - 1/3 tsp
Salt - To taste
Basmathi Rice - 2 cups
Chopped Corriander - 1/2 cup
Method
In a deep pan, add ghee and once its hot enough, add cinnamon, clove and bay leaf, saute for a minute and add the onions, ginger garlic/paste and saute them well. I generally add a pinch of sugar and salt while sautéing the onions as I find this enhances the taste, smell and colour. Once the onions are nice golden brown, add the tomatoes , mix well and now add chilly powder, garam masala, coriander powder, pepper, jal jeera and salt. Sprinkle little water on top of the spices and mix well. Simmer for about 10 minutes and add the mushrooms and coriander. Once you add the mushrooms, you will notice that it will start letting out a lot of water. Once that happens, add the washed and strained basmati rice, stir well and take it off the heat.
Transfer this mixture into a rice cooker and add water accordingly. Thats it ! 15 minutes and your yummy biriyani is ready ! You can serve this plainly or with some onion or boondhi raita
Tip - When you are adding water in the rice cooker, add hot water. This cooks the rice much faster and much better ! Also, while chopping the coriander, don't throw the stem away ! That gives maximum flavour.
Serves - 4
The though is just enough for me to drool :P
Mushroom.
I could die for it and eat it every single day. Such an amazing ingredient with so many varieties and textures when cooked the right way.
So this is again one of my favorite dishes and made easily without much effort! I know this is not the authentic way biriyani is cooked. My version, cooked easily and it such a hit specially when people are hungry and you need to have good solid food.
Ingredients
Button Mushrooms - 2 cups (cut into quarters)
Onions - 2 medium sized (finely chopped)
Tomatoes - 2 (roughly chopped)
Capsicum - 2 (roughly chopped and can use different colours)
Ginger garlic paste - 1tsp
Ghee - 2 tsp
Cinnamon - Small stick
Clove - 2
Cardamom - 2
Bay leaf - 1-2
Chilly Powder - 1 1\2 tsp ( differers with the chilly powder you use and the amount of spice you want. I like mine spicy)
Garam Masala - 1tsp
Coriander Powder- 1/2 tsp
Ground Pepper - 1/2 tsp
Jal Jeera - 1/3 tsp
Salt - To taste
Basmathi Rice - 2 cups
Chopped Corriander - 1/2 cup
Method
In a deep pan, add ghee and once its hot enough, add cinnamon, clove and bay leaf, saute for a minute and add the onions, ginger garlic/paste and saute them well. I generally add a pinch of sugar and salt while sautéing the onions as I find this enhances the taste, smell and colour. Once the onions are nice golden brown, add the tomatoes , mix well and now add chilly powder, garam masala, coriander powder, pepper, jal jeera and salt. Sprinkle little water on top of the spices and mix well. Simmer for about 10 minutes and add the mushrooms and coriander. Once you add the mushrooms, you will notice that it will start letting out a lot of water. Once that happens, add the washed and strained basmati rice, stir well and take it off the heat.
Transfer this mixture into a rice cooker and add water accordingly. Thats it ! 15 minutes and your yummy biriyani is ready ! You can serve this plainly or with some onion or boondhi raita
Tip - When you are adding water in the rice cooker, add hot water. This cooks the rice much faster and much better ! Also, while chopping the coriander, don't throw the stem away ! That gives maximum flavour.
