MUSHROOM BIRIYANI

Ingredients

For Mushroom Masala

1. Mushroom -sliced-250 gms
2. Cloves-3 nos
3. Cardamom- 2 nos
4. Cinnamon-1″ piece
5. Star anise- 1 no
6. Bay leaf- 1 no
7. Onion -sliced- 2 medium sized
8. Green chilies-chopped- 1 or 2 nos( or to taste)
9. Ginger and garlic -crushed-1 tbsp
10. Kashmiri chili powder-2 tsp ( see notes)
11. Coriander powder-1.5 tsp
12. Turmeric powder-1/2 tsp
13. Garam masala powder- 1/2 tsp
14. Water-1/8 cup
15. Tomato chopped- 1 medium
16. Coconut milk-1/2 cup
17. Mint leaves- chopped- 1/2 tbsp
18. Coriander leaves-chopped- 1 tbsp
19. Oil/Ghee- as required
20. Salt to taste

For rice

1. Basmati rice-1 and 1/4 to 1.5 cups( See notes)
2. Water- as required
3. Cloves-2 nos
4. Cinnamon- 1 small piece
5. Cardamom- 2 nos
6. Salt to taste

For Garnishing

1. Ghee-as required
2. Cashew nuts- 10 to 12 nos
3. Raisins- 1 tbsp
4. Onion-finely sliced- 1 small
5. Coriander  and mint leaves-chopped-1 tbsp
6. Garam masala-as required ( optional)

Method

For preparing rice

• Wash rice until water runs clear.Heat oil and ghee in a pan and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
• Add salt , water,cloves,cinnamon and cardamom.Cover and cook until it is 3/4 th done, drain the excess water.(Remove the whole spices from the cooked rice and discard)Transfer cooked rice to a large tray and allow it to cool slightly.

Notes:

• If you are using red chili powder ,adjust the quantity according to your taste.I used 3 tsp kashmiri chili powder as I like it a bit spicy.
• Coconut milk should not be too thick or too thin.
• If you like more masala for the biriyani ,use 1 and 1/4 cup rice ( like in the pic) or use 1.5 cups rice for a milder version.