MUSHROOMS GREEN PEAS BIRIYANI

Posted in VEGETABLE BIRIYANI

Ingredients

Sliced mushrooms                 -        1 cup

Basmathi rice                        -        2 cups

Green peas                            -        ½ cup

Curd                                      -        ½ cup

Onion                                     -        1sliced thinly

mint leaves                            -        few

Coriander Leaves                    -        few

Ginger Garlic paste                 -        1 ½ tbsp

Green Chilli                            -        2  sliced

Coconut oil                              -        3 tbsp

Red Chilli Powder                   -        ½ tsp

To temper

Star anise                                -        1

Shahi jeera                              -        ½ tsp

Green Cardamom                     -        2

Cinnamon sticks                      -        1

Cloves                                     -        4

To powder

Mace                                      -        1 strand

Green Cardamom                  -        4

Cinnamon stick                     -        small

Cloves                                  -        6

Stone flower                         -        ½ tsp

Fennal Seeds                       -        ½ tsp 

Method

Add the dry spices mentioned under to powder to a blender jar and powder them finely. Set this side.spices for kalan dum biryani recipe

Heat a pot with oil and fry onions till golden. Set these aside in a plate.

To the same pot, add dry spices and fry till they begin to sizzle.

Add mushrooms and peas , pudina and green chili.

Fry for one to two minutes. Add red chili powder and biryani masala that we made at step 1. Mix and fry just for another minutes.

Pour yogurt and cook for just two minutes.

Add few fried onions,i forgot to add bay leaf with spices, so added it now.

Layer basmathi rice that is cooked al dente. Add rest of the fried onions and few coriander and mint leaves. If you wish you can use a pinch of saffron soaked in one tbsp. Hot milk.

Cover with a tight lid and place it on a hot tawa and cook for 20 minutes on a medium heat. Off the stove and pour one tbsp. Melted ghee over the rice. Allow it to rest for 10 minutes.

Serve with your favorite salad.

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