Saturday, July 21, 2012

Mashroom biryani

Time 30 min
Basmati rice 1.5 cup
Mashroom cut into cubes 1 cup
Capsicum cut lengthwise 1 cup
Onion 1 big size cut lengthwise
Tomato 2 medium size
Ginger 1 inch
Garlic cloves 3-4
Red chili powder / Kolhapuri masala 1 tsp
Turmeric powder 1/4 tsp
Biryani masala 1/2 tsp
Cumin seeds 1/4 tsp
Amchur powder 1/2 tsp
Kasuri methi 1/2 tsp
Ghee 2-3 tbsp
Salt to taste

Water 2 cup or more
2 tbsp milk mixed with saffron strands 1/5 tsp

Whole spices
Bay leaves 2-3; Pepper corns 1/4 tsp; Cloves 5-6; Cinnamon 2-3 small pieces

Soak the rice in water for 1 hr. Then cook rice in pressure cooker with cloves, cinnamon, salt and 1 tbsp ghee till 70% rice is cooked. Allow it to cool. Keep it aside.

Heat 1/2 tbsp oil in thick bottom pan, add onion, saute till onion turns golden brown. Switch off the flame. Keep it aside.
Boil tomatoes in half cup of water for 3-4 min. Allow it to cool.
Now in blender, blend onion, tomatoes, ginger, garlic, red chili powder, turmeric powder Heat same pan, add remaining ghee, add cumin seeds, bay leaves, pepper corns, after it crackles, add paste, fry for 2-3 min.
Then add capsicum, mashroom, kasuri methi, amchur powder, biryani masala and cook for 3-4 min, if necessary add 1-2 tbsp water. Now remove half of masala in another pan. Spread half of boiled rice on the masala, then spread remaining masala, onto it, again spread remaining rice on masala, so it this way make four layers. Now spread saffron milk over it. Cook on low flame for 10-15 min. If the pan is not having thick bottom then better keep pan on tava so that rice will not get burn. Serve hot with salad.

U can directly boil, tomatoes in microwave without water, on high power for 2-3 min

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