Mushroom Biryani:


Grind to a fine paste:-

1.Mint leaves- 1/2 cup

2.Cilantro/Coriander leaves-1/2 cup

3.Green chillies-4

4.Ginger garlic paste-1 tbsp

5.Coriander powder- 1 tsp

6.Chilli powder-1 tsp

Other ingredients:-

7.Big Onions-2




11.Cinnamon -1″

12.Fennel seeds- 1 tsp

13.Bay leaves-2

14.Ghee-3 tbsp

15.Oil- 2tbsp

16.Basmathi Rice-2 1/2 cups

17.Mushroom- 2 cups.

Mushroom Biryani
Mushroom Biryani


1.Heat oil & ghee together in a thick bottomed vessel.When the oil is hot add cinnamon,cloves,cardamom,fennel seeds & bayleaves.

2.When they start to splutter,add the finely chopped onions,saute till light brown,then add the finely ground paste & stir it till the raw smell disappears.

3.Now add the cut tomatoes,saute them for a few minutes till the tomatoes turn soft.

4.To this add the cleanly washed & drained rice & stir it for a few minutes after adding salt to taste.

5.To the above add the cut mushroom pieces & stir them all together & close the pressure cooker with lid.

6.Wait for 3-4 whistles when the aroma fills the air.

7.Serve it hot,with raitha.

***Published in Daiji World magazine August 2, 2012

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