Mushroom Biryani

Ingredients

200 gms Button Mushrooms

2 cups Basmathi Rice

3 Onions

2 Tomatoes

6 Green chilies

1/4 cup mint leaves

1/4 cup coriander leaves

1/2 teaspoon chili powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 tablespoon ginger garlic paste

1/2 cup Coconut milk

1 small piece Cinnamon

2 cardamons

3 cloves

Salt

Oil and Ghee

Method

• Wash the mushrooms and cut into halves or quarter pieces of your choice.
• Wash and drain rice from water and keep it aside.
• In a deep bottom pan or pressure cooker, pour 2 tablespoon of oil and 2 tablespoon of ghee, add the cardamons, cloves and cinnamon, when it splutters add the finely sliced onions, green chilies and saute till it turns transparent.
• Add ginger garlic paste and fry till the raw smell goes off, then add the tomatoes, saute for 2 mins.
• Add chili powder, coriander and garam masala powder and also the cleaned mushrooms and fry for 2-3 mins, when the mushrooms leaves water add the mint leaves and coriander leaves.
• Add salt, coconut milk and  2 cups of water and also the rice.
• When the rice is cooked, serve hot with Onion raitha or any raitha of your choice

Note

• Add water carefully because mushrooms leave lots of water, so adjust the water accordingly.
• If your green chilies are very spicy then you can avoid chili powder.