Mushroom Biriyani

Spicy Mushroom Biriyani with Chilly Gobi is the special vegetarian combo you would love to make for a special lunch and for kids.

Picture: Mushroom Biriyani | Chilly Gobi

Ingredients: (To Serve 4 adults)

Mushroom- 400 g
Jeeraga Samba (Biriyani Rice) - 2 cups
Mixed Vegetables- 1/2 cup (optional)
Curd- 1.5 cups
Tomato- 4
Onion- 1
Green Chilly- 2
Cinnamon-1 inch stick
Cardamom-2 nos.
Red Chilly Powder- 1 tbsp
Coriander Powder- 3 tbsp
Garam Masala- 2 tbsp
Oil- 10 tbsp
Mint Leaves- Few
Ginger Garlic Paste- 4 tbsp

Method:

Slice onions, green chillies.
Chop vegetables and mushroom.
Wash rice and set aside.
Grind curd and tomatoes to a smooth paste. Measure this and make up to 4 cups adding water.

Heat oil in a pressure cooker and add sliced green chillies and mint.

Add ginger garlic paste and fry well till the raw smell goes.

Add sliced onions and salt. Cook till onion turns golden brown.

Add red chilly powder, garam masala and coriander powder.

Fry for a minute and add mushroom, vegetables.

Stir in to evenly coat the masala.

Add the tomato curd paste. Check salt now and adjust.

Add washed rice and stir gently.

Pressure cook for 2 whistles and let the pressure come down.
Open the Pressure Cooker and stir the biriyani gently.
Transfer to serving plate and serve hot with Chilly Gobi.