MUSHROOM BIRIYANI

Ingredients: 

Mushroom                 200 grams

Basmati Rice                2 cups

Onion                             1nos 

Tomato                         2nos 

Coriander leaves        a fistful 

(chopped)

Mint leaves                 a fistful 

(chopped)

Bay leaf                      a small leaf

Lemon extract          3 to 4 drops

Ghee and Oil             4 to 5 tbsp

Salt                             to taste

Coconut milk           1 to 2 cups 

(Optional)

Grind and make a paste of: 

Fennel seeds              1/2 tspn

Cinnamon                   2 inch stick

Cloves                         4nos

Green chilies                4 to 5 (Depends how spicy you like)

Ginger garlic paste        1 spoon

Directions

1. Slice Onion into length-wise. Chop Tomatoes finely. Cut Mushroom into pieces.
2. Soak Basmati rice for 15 minutes and keep everything ready.
   
3. Heat Ghee and Oil in a pan. Add Bay leaf and fry for a minute, then add Onion and fry till it turns into golden brown in color.
   
4. Add  the paste which was grinded  early and fry till raw smell goes off.
5. Add Chopped Tomatoes and fry till it becomes soft. Add little salt which makes the tomatoes soft quickly.
   
6. Add Mushroom pieces and fry till it becomes little soft and the size of the mushroom pieces are reduced noticeably.
7. Add Chopped Coriander and Mint leaves and fry till it becomes wilted.
8. Then add soaked Basmati rice and fry for 2 to 3 minutes or till the water evaporates from the rice.
9. Now Transfer this mix to the rice cooker.Add 3 cups of water(either Coconut milk+water or water), Salt and Lemon extract. Cover and cool
10. Serve Biriyani hot.

Now #Mushroom Biriyani# in ready