Mushroom Briyani (Veg)

Mushroom Briyani (Veg)

300g Basmati rice
1/4 tsp turmeric powder
4 tbsp margarine
250ml plain yoghurt
1 tsp salt
900g mushroom, chopped into large pieces
80ml cooking oil
2 tbsp ghee
5cm cinnamon stick, lightly smashed to break up

(A)
4 slices ginger
10 shallots, thinly sliced
3/4 tsp turmeric powder
1 tsp coriander powder

(B)
5 cloves garlic
1 star anise
5 cardamoms, lightly smashed
1 tsp ground fennel
1 tsp poppy seeds

Garnishing
10–15 cashew nuts, deep-fried
50g raisins
1–2 tbsp shallots crisps

How to prepare:

1. Slice Onion into length-wise. Chop Tomatoes finely. Cut Mushroom into pieces. Grind and make a paste of the above mentioned ingredients. Soak Basmati rice for 15 minutes. Keep everything ready.
2. Heat Ghee and Oil in a pan. Add Bay leaf and fry for a minute. Add Onion and fry till it turns into golden brown in color.
3. Add ground paste and fry till raw smell goes off.
4. Add (A) and  (B) fry till it becomes smell. Add little salt.
5. Add Mushroom pieces and fry till it becomes little soft and the size of the mushroom pieces are reduced noticeably.
6. Add Chopped Coriander and Mint leaves and fry till it becomes wilted.
7. Then add soaked Basmati rice and fry for 2 to 3 minutes or till the water evaporates from the rice.
8. Now Transfer this mix to the rice cooker.Add 3 cups of water(either Coconut milk+water or water), Salt and Lemon extract. Cover and cook.

Serve hot