250 gms mushrooms
2/3 cup curd
1 tbsp Ginger garlic paste
1 tbsp red chilly powder
1 tbsp coriander powder
1/2 tbsp turmeric powder
1/2 tbsp garam masala
1 cup of the fried onion
2 cups of basmati rice
3 cups of onion sliced fine
salt to taste
1/2 cup each of fresh mint and coriander leaves.
Mix all of the above together and set aside in the refrigerator for about 30 mins.
basmati rice washed till water runs clear, and soaked in 2 cups of water for 30 mins.
onion slices, heat a pan with 2 tablespoons of oil and shallow fry till golden brown, set aside on a plate.
In a thick bottomed deep pan, heat two tbsps of oil and one tbsp of ghee. Add two bay leaves, 2 cloves, two small sticks of cinnamon and a couple of star anise,one tbsp of shahi jeera and1tbsp of fennel seeds.When it splutters add the marinating mushrooms with the entire marinade and cook on med flame for 5 mins till the mushrooms begin to shrink and the oil is coming to the sides of the pan.
Add one cup of coconut milk, cook for a few minutes. Drain the water that the rice is soaking in. reserve the same water to be used to cook the rice. Sauté the rice gently so that it doesn’t break till it is well coated in the masala, add the drained water from the soaking rice, check for salt and add more if needed, also add half tbsp of garam masala powder.Cover with a loose lid and cook for10-15 mins till the rice is done but fluffy. The water should be fully absorbed by now. Leave closed for few mins. Fluff with a fork. To serve put it on a plate and sprinkle the remaining fried onions, some mint and coriander with pudina chutney.
Nutrition Values Of Chettinadu Mushroom Biryani:
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