MUSHROOM BIRIYANI :-

MUSHROOM BIRIYANI :-

NEEDED:-

MUSHROOM - 1/2 POCKET

BASMATI RICE - 2 CUPS.

BIG ONION - 2 NOS.

GINGER GARLIC PASTE - 2 TBLSPN

TOMATO - 2 NOS.

GREEN CHILLIES - 3 NOS

RED CHILLI POWDER - 1 TSP

DHANIYA POWDER - 1/2 TSP

TURMERIC POWDER - 1 PINCH

MINT AND CORIANDER LEAVES -    1 TBLSPN CHOPPED.

LEMON JUICE - 1/4TBLSPN

CURD - 1/4 CUP

SALT - 1 TSP.

OIL - 2 TBLSPN

BAY LEAVES - 1

CINNAMON - 2 INCH

CLOVES - 2 NOS

CARDAMOM - 2 NOS

KALPASIPPOO - SMALL

METHOD :-

WASH AND DRAIN THE MUSHROOM. HALVE THEM AND PARABOIL  IN 2 CUPS OF WATER AND STRAIN. . WASH AND FRY THE BASMATI RICE AND KEEP ASIDE. HEAT OIL IN THE PRESSURE COOKER. ADD BAY LEAF, CINNAMON, CARDAMOM, CLOVES, KALPASIPPOO . ADD THE FINELY CHOPPED ONION AND SAUTE WELL. TO THAT ADD THE GINGER GARLIC PASTE. SAUTE TILL OIL SEPERATES. ADD THE MUSHROOM  AND SAUTE FOR SOMETIME. WITH THAT ADD RICE, CHOPPED TOMATOS, CURD, GREEN CHILLIES, RED CHILLI POWDER, DHANIYA POWDER AND TUMERIC POWDER,  ADD  HALF AND CORIANDER LEAVES AND SALT. POUR 4 TUMBLER WATER AND PRESSURE COOK FOR 1 WHISTLE.

 ADD THE LEMON JUICE. STIRR AND SERVE HOT. WITH POTATO CHIPS, AUBERGINE GRAVY AND ONION RAITHA. AND BOILED EGG.