Mushroom Biryani
The meaty flavors of Mushrooms find a perfect
balance in this vegetarian biryani that satisfies the taste buds of even the
most discerning gourmand.
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Preparation time: 45 minutes |
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Cooking time: 45 minutes |
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Serves: 2 |
Ingredients:
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Method:
Rub the mushrooms with flour to remove the excess dirt. Wipe
with a wet cloth and pat dry them. Trim the stalks and cut the mushrooms into
quarters.
Wash and soak basmati rice in water for 20 mins.
In a big bowl whisk the yoghurt, biryani masala, mint and
coriander leaves and and mix well.
Add sliced mushrooms to the yogurt mixture and mix gently.
Let it marinate for half an hour.
Heat 2 cups oil in a pan. Add 2 finely sliced onions to
medium hot oil and fry until golden.
Heat oil and ghee in a pan and add caraway seeds, green
cardamoms and bay leaves and sauté for 30 seconds. Add 2 thinly slice onions
and sauté till golden in colour.
Add marinated mushrooms with all the mixture and saute for
3-4 minutes till the mushrooms become tender and give out moisture.
Bring to boil 6 cups of water with 2tsp salt and the whole
spices mentioned for the rice. Add the rice and cook till half done. Drain the
rice and reserve 1 cup of the drained liquid.
In a wide bottomed pan, spread half the rice and cover with
a layer of the cooked mushrooms. Cover with the remaining rice. Add the
reserved ½ cup liquid.
Add saffron strands soaked in warm milk. Dot the rice with
butter.
Cover with a tight lid and seal with dough. Put the pan on
high heat for 5 minutes and then on very low flame for 20 minutes.
Remove from fire and let stand for 15 minutes before opening
the seal.
Using a fork fluff the rice gently. Garnish with caramelized
golden onion slices to serve.
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