Friday, 18 November 2016

Mushroom Biryani | Soya Biryani

INGREDIENTS

  • Mushroom - 1 lb /1/2 kg ( cut into small pieces)
  • Soya Chunks - 1 cup
  • Onion -1 large ( cut lengthwise)
  • Basmati rice - 2 cups
  • Tomato - 2 ( finely chopped or crushed)
  • Coriander leaves - ¼ cup (finely chopped)
  • Ginger garlic paste - 2  tsp
  • Mint leaves - ¼ cup (finely chopped)
  • Green chillies - 3 nos (finely chopped)
  • Ghee - 3 tblsp
  • Oil - 3 tblsp
  • Coconut milk -½ cup
  • Yogurt - 2 tblsp
  • Salt - to taste
  • Chilly powder - 2 tsp
  • Water -3 cups
  • Coriander- Cumin powder - 2 tsp
  • Turmeric powder - ¼ tsp
  • Fennel Powder - ½ tsp
  • Whole Garam Masala - (Bay leaf - 1, Cinnamon - 2, Cloves - 5, Cardamon - 3)

METHOD:

  1. Clean the mushroom with a wet kitchen towel to remove the dirt. Do not wash with water.
  2. Cut it lengthwise to maintain the mushroom shape.
  3. Soak the soya chunks and 2 cups of Basmati rice separately.
  4. In a heavy deep vessel ghee and heat oil together and fry the whole garam masala (bay leaf, cloves, cinnamon, cardamom).
  5. Add onions and saute until they get golden brown. Slowly add chopped green chilly, chopped mint leaves and coriander while sauteing the onions.
  6. When onions get slightly brown and crispy, add tomatoes and ginger garlic paste and saute till it becomes a paste.
  7. Now add mushroom slices. Squeeze the water from the soya chunks and add it.
  8. Add the turmeric powder, coriander-cumin powder, chilly powder, fennel powder, yogurt,  coconut milk and salt. Saute everything until it thickens to a gravy consistency.
  9. Drain all water from the rice and put it in a rice cooker. Add the gravy to the rice along with water and mix well. Check for salt and switch on the rice cooker.
  10. After the mushroom biryani is done, gently fluff it up with a fork and garnish with coriander leaves. Serve hot with raita and some side-dish. Enjoy the Soya Biryani.

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