Spicy Mushroom Biriyani

Spicy Mushroom Biriyani

Recipe by CNB

The past week had been so busy with many occasions to participate. Most of the days were filled with heavy non vegetarian dishes. The Sunday was a strict vegetarian day and I was in no mood to cook. I made this spicy mushroom biriyani with javarisi vadam and curd rice. Oh! the onion raita was there too!

Prep time: 10 min
Cook time: 25 min
Total time: 35 min

Ingredients

• 500 g Rice (Jeeragasamba)
• 300 g Mushroom
• 1 tablespoon Red Chilly Powder
• 1 tablespoon Coriander Powder
• 1 teaspoon Garam Powder
• few Salt
• 150 ml Oil
• 1 inch Cinnamon
• 2 nos Clove
• 2 nos Cardamom
• 1 leaf Bay Leaf
• 4 nos Tomato
• 1 no Onion
• 500 ml Coconut Milk
• 1/2 cup Mint
• 1 teaspoon Poppy Seeds
• 3 tablespoon Ginger garlic paste

Cooking Directions

1. Wash mushroom and clean and cut them into 2 pieces.
2. Wash rice and set aside.
3. Heat oil in a pressure cooker.

1. Add cinnamon, clove, cardamom, bay leaf, poppy seeds and mint.
2. When a nice aroma arises add onion, salt.
3. When onion caramelizes add ginger garlic paste.
4. Let the raw smell goes add red chilly powder, coriander powder, garam masala.
5. Add salt and fry them well.

1. Add mushroom and toss to coat masala evenly.
2. (Blend 4 tomatoes into fine paste).
3. Add tomato paste, coconut mil and check salt.

1. Let the mix boil, add rice and pressure cook for 1 whistle.
2. Once pressure comes down, open the cooker and toss gently.
3. Serve hot with javarisi vadam.