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Mushroom Biryani cuisine is really a dish that’s classified as an easy task to make. through the use of resources which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be provided at different standard functions also. I am certain you will see lots of people who just like the Mushroom Biryani dishes that you simply make.

Alright, don’t linger, let’s plan this mushroom biryani formula with 22 components which are undoubtedly easy to have, and we have to process them at the very least through 10 actions. You should invest a while on this, so the resulting food could be perfect.

Ingredients Mushroom Biryani:

1. Take 8 oz for Button mushroom - packages (227 gms)
2. You need 2 cups for Basmati rice -
3. Make ready 1 - Onion large sliced -
4. Need 1 of Tomato puréed -
5. Give 2.5 tsps of Ginger garlic paste -
6. You need 1/2 tsp for Turmeric powder -
7. Give 1 tsp for Kashmiri chili powder -
8. Require 1 tsp of Garam masala -
9. Need 2 tbsps - Yogurt -
10. Give 2 Green chillies -
11. Provide 3 tbsps - Coriander leaves chopped -
12. Prepare 2 tbsps of Mint leaves chopped -
13. Get 2 tbsps+1 tbsps of ghee Oil + -
14. Prepare as required for Salt -
15. Get 2 cups for Water -
16. Take 1/2 cup - Coconut milk or coconut milk powder - or 2 tbsps
17. Require - To temper :
18. Prepare 3 cardamom Green -
19. Give 3 of Cinnamon small -
20. Give 3 - Clove -
21. Take 2 Bay leaf -
22. Get 1/2 tsp for jeera black cumin seeds Shah / -

Mushroom Biryani instructions:

1. Wash and soak basmati rice for minimum 1/2 hour. I soaked the rice for 1 hr hence we get nice long grain rice, also we need less water. Or else the water ratio for cooking will be 1: 1.5.
2. Heat oil and ghee in a pressure cooker, add the ingredients under the "To Temper" section, when all roasted, add sliced onions, sauté well.
3. Add ginger/garlic paste, slit green chillies, sauté well until raw smell goes, then add chopped coriander leaves, mint leaves, salt.
4. After sautéing add turmeric powder, Kashmiri chilli powder, garam masala powder, mix well in low flame. Add chopped mushrooms and fry well.
5. After 3 mins add puréed tomato, mix well. Then add 2 tbsps of yogurt. Mix well and cook covered over low flame. Cook for 7 mins, stirring occasionally.
6. When it starts oozing out oil, and enough salt, mix well. Then add drained basmati rice, mix well.
7. Add enough water ie for 2 cups of rice the ratio I took is 2: 2cups of water + 1/2 cup of coconut milk or if you are out of fresh coconut milk instead you have readymade powder you can use 2.5 cups of water + 2 tbsps of coconut milk powder.
8. Mix well, check for salt. Close the cooker with lid and put on weight.
9. Cook on medium flame for upto 2 whistles. Then keep the cooker aside. Note not to keep it on the same burner of the stove, because there will be more heat which will burn the rice, so always remember to change onto the side or unused one.
10. When the pressure is released, open the lid and slowly mix it. Serve hot with onion raita.

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