MUSHROOM BIRIYANI

MUSHROOM BIRIYANI 

Ingredients:
Seeraga Samba Rice - 1 cup
Oil - 2 t spoon 
Ghee - 2 t spoon 
Cinnamon - 1 
Biriyani Leaf - 1
Cloves - 1
Fennel Seeds - 1/2 t spoon 
Onion - 1 
Ginger Garlic Paste - 1 tbl spoon 
Tomato - 1
Kashmiri Chilly Powder - 1/2 t spoon 
Chilly Powder - 1 t spoon 
Coriander Powder - 1 t spoon 
Garam Masala - 1/2 t spoon 
Turmeric Powder - 1/4 t spoon 
Salt as needed 
Mushroom - 200 gm
Green Peas - 1/4 cup 
Coriander Leaves - 2 tbl spoon 
Curd - 2 tbl spoon 
Water - 2 cups 
Lemon - 1/4

      Wash and soak seeraga samba rice for 1/2 an hour.
      Cut mushroom in small pieces and wash thoroughly.

      Heat a pressure cooker with 2 t spoon oil, 1 t spoon ghee.
      Fry cinnamon, fennel seeds, cloves, biriyani leaf and add chopped onion.
      Sauté until golden and add ginger garlic paste. 

      Cook for 2 more minutes, add chopped tomatoes and sauté until mushy.

      Add chopped coriander leaves, chilly powder, Kashmiri chilly powder, garam masala, salt, coriander powder, turmeric powder and mix well.

      Now add curd and simmer for 2 minutes.

      Add green peas, mushrooms and mix well.

      Drain excess water and add the rice.

      Add 2 cups water and allow to boil.
      Add lemon juice, 1 t spoon ghee and mix well.

      Once the water slightly reduces and rice starts to appear in the top, close the lid and pressure cook for 10 minutes in low flame.
      Allow the steam to release itself and open the cooker.

      Enjoy mushroom biriyani with raita.