MUSHROOM BIRIYANI

This is a very popular South-indian biryani with mushroom.  Mushroom contains 80-90% of water and are very low in calories(only 100cal/oz). Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke.

Ingredients : 

Basmati Rice : 1 1/2Cup, washed and drained

Mushroom : 500g, Halved

Onion  : 2, thinly Sliced

Tomato  : 1, chopped finely

Green chillies  :3

Ginger  :1 inch piece

Garlic  : 6cloves

Mint leaves  :10

Coriander leaves  : 1bunch

Chilli powder : 1tsp

Bay leaf  :1

Ghee  :1tbsp

Coconut Oil  : 1tbsp

Lemon Juice  :1tsp

Salt

Coconut milk : 1Cup

For the Biriyani Masala : 

Coriander seeds  :1tbsp

Cumin seeds  :1tsp

Black peppercorns :1tsp

Cardamom : 3 pods

Cloves : 3

Cinnamon  :1inch stick

Method  :

1. Dry roast all ingredients for biriyani masala on a skillet and grind  it to a fine powder after it cools. 

2. Make a paste of ginger, garlic, green chilli, mint leaves and half of the coriander leaves. Heat Ghee and coconut oil in a pressure cooker and add the ginger+ garlic+mint+chilli+coriander paste to the oil and cook till you get a nice aroma. Now add onion and cook till they turn to golden brown in color. Add tomato and saute well over medium flame.

3. Add the dry roasted biriyani masala and chilli powder and stir in for 2minutes. Now add the mushrooms and basmati rice and combine well with the masala. Add salt and Cook for 3minutes.

4. Now add coconut milk, 2 1/4 Cups of water and lemon juice. Cover the pressure cooker with a lid and cook till done.(i cooked for 1whistle and kept for 5minutes before opening the cooker).

5. Garnish with the rest of coriander leaves and serve hot with raitha.