- Wash the rice and soak in water for 20 minutes. Add ghee in a pan. Add cloves, black cardamom and black pepper and fry for a minute. Drain the rice and add it in the pan along with 4 cups of water, lemon juice and salt. Cover the pan and cook the rice on low heat until it is ¾ th done. Remove the pan from heat and keep aside. Remove the pan from heat and keep aside. Heat oil and ghee in a heavy bottom pan. Add cloves, black pepper, black pepper and cinnamon stick and fry them for a few seconds. Add onions and green chilli and fry until onions are browned. Now add ginger garlic paste and fry for 2-3 minutes till the raw smell is gone. Add coriander powder, red chilli powder, salt and turmeric powder and fry for 1-2 minutes. Add a tablespoon of water if required. Now add mushrooms and cover the pan and cook till they are done. Remove the cover and fry the mushroom till all the water has reduced. Add fresh coriander and mix well. Transfer the partially cooked rice over the mushroom and spread evenly. Sprinkle fried onions, cashew nuts, saffron milk and coriander on top. Cover the lid of the pan and cook the biryani on very low heat for 30-35 minutes. Serve hot.
Mushroom biryani
#myrecipe
By Radha Nelanti
Mar, 31st
568
Servings
2 persons
Cook Time
50 minutes
Ingredients
16
- 18
Ingredients
- Rice
- Ghee
- Cinnamon
- Cardamom
- Pepper
- Salt
- Lemon
- Oil
- Onion
- Green chillies
- Ginger garlic paste
- Red chilli powder
- Corinader powder
- Turmeric
- Mushroom
- Corinader
- Saffron
- Cashew
