Recipe For Mushroom Biryani

Procedure :

Rub the mushrooms with flour to remove excess dirt. Wipe with a wet cloth and pat dry. Trim the stalks and cut into quarters.

Wash and soak the basmati rice in enough water for 20 minutes.

Whisk the yogurt, salt, biriyani masala, mint and coriander leaves togetherin a big bowl. Add sliced mushrooms to the yogurt mixture and mix gently, Let this marinate for 30 minutes.

Finely slice the onions.

Heat 2 cups of oil in a pan Add 2 onions and fry until golden. Drain on absorbent paper.

Heat oil and clarified butter in another pan, add caraway seeds, green cardamoms and bay leaves and sauté for 30 seconds. Add 2 thinly sliced onions and sauté till golden. Add the marinated mushrooms with all the marinade and sauté for 3-4 minutes till the mushrooms release water. Bring 6 cups of water to a boil with 2 teaspoons of salt and the whole spices for the rice. Add the rice and cook till half-done. Drain the rice and reserve 1 cup of the cooking liquid.

Spread half the rice in a wide-bottomed pan and cover with a layer of the cooked mushrooms. Cover with the remaining rice. Add the reserved cup of cooking liquid. Drizzle the saffron strands along with the milk on the rice. Dot the rice with butter. Cover with a tight lid and seal with dough. Cook on high heat for 5 minutes and turning the heat down, cook for 20 minutes. 

Take the pan off the heat and let it stand for 15 minutes before opening the seal. Using a fork, fluff the rice gently.

Garnish with fried onions and serve hot.

Ingredients: