Prep time: 10 minutes
Total time: 25 minutes
- Basmati Rice – 1 ½ cup
- Mushroom – 250 gms
- Onion – 2
- Bay leaf – 1 + 1
- Saunf – 1 tsp
- Pepper Powder – 1 tsp
- Cumin Powder – 1 tsp
- Garam Masala – ½ tsp
- Coriander leaves – 2 tbsp
- Mint Leaves – 1 tbsp
- Green Chillies – 2
- Cardamom – 2
- Cinnamon – ½ inch
- Cloves – 3
- Ghee/ Oil
How I do it :
Heat ghee (or Oil) in a wok.
Add Saunf, Bay leaf and Onions to it.
Saute till onions become golden brown in colour.
Now add the Mushroom, Black pepper powder, Cumin powder , Green chillies and to it.
Cook in low heat till the water is totally dries.
Wash and add the rice. Add water and salt.
Add some of the coriander leaves and close the lid of the wok . Allow it to cook for 8-10 minutes in low.
Keep checking . If the water bubbles stop appearing in between the rice grains ,pull the wok off the heat .
Add the remaining coriander leaves .
To get the multicoloured grains in the Biryani –
Heat 1 cup water in a container. Add the whole garam masalas – Bay leaf, Cinnamon, Cardamom and cloves with salt.
When the rice cook . remove from heat.
Make two portions of this rice .
Add the first portion to a mixing plate and add saffron soaked in milk.Mix well and allow it to rest.
To the other portion of the rice, add red edible color ( pinch) and mix well.
Now add these coloured rice to the Biryani and mix well.
You can add some ghee before serving.
Special Instructions :
You can add yellow colour as well the same way with turmeric.
Chop Large Mushrooms into 2 and the small one can be used as whole.