Mushroom Biriyani

This is my first post for this new blog and I would want to post my most favorite recipe first. Mushroom Biriyani - spicy, tasty with bits of mushrooms is the perfect way to enjoy a Sunday lunch. My love for mushrooms was discovered only after marriage. Ever since I have been trying new recipes with mushroom every now and then, this is one recipe that has never been flawed.

Recipe

Ingredients:

• Mushrooms sliced- 1 cup
• Basmati rice - 1 cup
• Onions sliced- 2 medium sized
• Tomato - 4 medium sized
• Pudina and Coriander- 0.5 cup
• Ginger-Garlic Paste - 2 teaspoons
• Green Chili - 2 no.s
• Red Chili Powder - 1 teaspoon
• Garam Masala - 1 teaspoon
• Salt- as required
• Cloves - 3 no.s
• Patta - 2 no.s
• Elachi - 1 no.
• Jathi Pathri - 1 no.
• Annasi Poo - 1 no.
• Oil - 4-5 teaspoons

Procedure:

1. Wash and soak Basmati rice in 2 cups of water. Let it stay in there until the masala preparation is done.
2. Heat oil in a thick bottomed pan. Once oil is hot, add cloves, patta, elachi, jathi pathri and annasi poo. Let them splutter.
3. Add the onions and green chilies, saute until onions are half done. Add ginger garlic paste and saute until everything is cooked well.
4. Add tomotoes and mushroom, saute well. Add red chili powder, garam masala pwder and turmeric. Let the mixture cook well.
5. Add the half cup of pudina and coriander and let the aroma fill the kitchen.
6. Now pour all the water from the soaking basmati rice and add required quanity of salt. Bring the water to boil.
7. At this stage, you can check for the salt and red chili powder taste and make modifications.
8. Add the Basmati rice and cover the pan with a lid. Keep checking once in 5 mins for the remaining water.
9. Once all the water has been dried, sprinkle some coriander and keep the lid closed for next ten minutes.
10. The Mushroom biriyani is all done to be served with raitha.

Note: Always check that the salt at step 7 needs to be slightly higher. This would make it taste correct when the rice is cooked.