Recipe of Favorite Mushroom Biryani

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The ingredients needed to make Mushroom Biryani:

1. Prepare For Rice:
2. Prepare 1 cup basmati rice
3. Take 2 tsp ghee
4. Prepare 3-4 cloves
5. Prepare 5-6 peppercorns
6. Take To taste salt
7. Prepare For Mushroom Masala:
8. Prepare 200 g botton mushrooms rinsed & quartered
9. Take 8-10 green beans chopped diagonally
10. Prepare 1 small carrot chopped length wise
11. Prepare 3 tbsp oil
12. Get 2 tsp ghee
13. Take 1 inch cinnamon
14. Get 2-3 cardamoms
15. Make ready 3-4 cloves
16. Make ready 3-4 peppercorns
17. Prepare 5-7 cashews
18. Make ready 5-7 almonds
19. Prepare 2 onions sliced
20. Prepare 2-3 green chillies slit
21. Take 1 tomato chopped
22. Take 2 tsp ginger garlic paste
23. Prepare 1/4 tsp turmeric powder
24. Make ready 1/2 tsp red chilli powder
25. Make ready 2 tsp biryani masala
26. Make ready 2 tbsp fresh curd
27. Prepare To taste salt
28. Make ready 2 tbsp chopped coriander leaves
29. Take 3-4 sprig fresh mint leaves
30. Prepare 1 pinch saffron (soaked with 1 tbsp milk)

Steps to make Mushroom Biryani:

1. Wash the rice and soak in water for 30 minutes.
2. Drain the rice and add it to a cooking pot along with some water. Add in 2 tsp ghee, 3-4 cloves, 5-6 peppercorns and salt to taste. Cook the rice on medium heat until it is 3/4 done. Drain the rice to a colander.
3. Heat 2 tbsp oil in a pan. Fry green beans, carrot and mushrooms individually till half done.
4. Then fry 3/4th of the onions till translucent. Keep all these aside.
5. In the same pan add remaining oil to heat. Add whole spices (cinnamon, cardamoms, cloves & pepper corns) and fry them for few seconds. Next add the remaining onions, green chillies, dry fruits and fry till the onions are brown.
6. Then add tomato, salt, turmeric powder, chilli powder, ginger garlic paste and cook for few minutes till tomato is soft.
7. Next add curd and biryani masala. Saute for 2 minutes. Add mint leaves and mix well. Add little water and cook covered for a minute or two.
8. Now add the mushrooms along with green beans and carrot. Mix well and cook covered till they are done.
9. Transfer half of the mushrooms with masala to a plate keeping half at the bottom of the pan.
10. Now place half of the partially cooked rice over the mushrooms at the pan and level it. Sprinkle some fried onions, few mint leaves and coriander leaves on top.
11. Add the mushrooms (on plate) over it. Top it with rest of the rice and sprinkle rest of the fried onions, mint leaves and coriander leaves over it. Add 2 tsp ghee and saffron milk.
12. Cover the lid of the pan and cook for 5-7 minutes on low medium heat. Turn off the flame.
13. Fluff the biryani gently using a fork.
14. Serve hot with raita.

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