Love the Dindigul biryani and want a vegetarian variant of it? Then this mushroom biryani is just the recipe for you! It uses white button mushrooms which give the dish a wonderful flavour. Do try it out.
Ingredients:
Seeraga samba rice - 2 cups
Mushroom - 2 packets
Ghee - 2 tbs
Coconut oil - 2 tbs
Coriander leaves and mint leaves (washed & chopped) - 1 bowl
Turmeric powder - ½ tsp
Chilli powder – 2 tsp
Coriander powder - 2 tsp
Curd – 1 cup
Salt to taste
To Grind:
Small onions - 30
Ginger, medium size piece - 1
Garlic - 1 pod
Green chillies - 4
Cinnamon – 1 piece
Cardamom - 3
Cloves - 2
Star anise – 1
Saunf - 1 tsp
Jeera - 1 tsp
Pepper - 1 tsp
Cashews - 12
Javitri
Black stone flower
Bay leaf
Nutmeg
Grind the above ingredients to a fine paste.
Method:
Wash and soak the rice.
Add oil and ghee to a heavy bottom pan.
Add the ground ingredients and mix well.
Add the turmeric, chilli and coriander powder and mix.
Let this cook for 2 minutes.
Now, add the curd to it.
Mix well and close with a lid.
Let it cook for 2 minutes.
Now add the chopped mushrooms and coriander and mint leaves.
Cook until oil separates.
Add water in the ratio 1:2 (1 cup rice:2 cups water). Use the water from the soaked rice.
Let it boil.
Check salt and spice.
If required, add a slit green chilli.
Add the rice and close the pot with a lid and cook on medium heat.
With the flame on low, dum cook the biryani for around 15 minutes. To prevent the biryani from burning, it is best to use a thick bottomed pan. The biryani can also be placed on a tawa that is kept over the stove top.
When done, the rice should be tender and there should not be any excess liquid in the pan.
Do let the biryani rest for a few minutes before serving.
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