next step would be to slice the onions and mushrooms.
add the ginger garlic paste and cook until the raw smell goes away(approx 30 sec
add the tomatoes puree and cook until it reduces and the raw smell goes.
add the grinder green paste of coriander and mint and cook until it all comes together and the raw smell goes.
add the mushrooms and mix it so that the masala coats the mushrooms well. In a few minutes the mushroom will start releasing water. At this stage add the curd.
everything is blended, drain the soaked rice and add it to the pressure cooker. Give a stir and add water. Add sufficient salt and pressure cook for 3 whistles. Once the pressure releases, open the lid add a few drops of ghee and fluff the rice using a fork.
like serving mushroom biryani with some cool cucumber and mint raita.
* Clean & Chop the Button mushroom, Grind the onion, Tomato, separately to a fine paste. Mushroom- 1cup. * Add the tomato puree Saute for 5 mins, then add the greeny paste & saute well add salt & mushroom
Add mushroom, chili powder, garam masala powder, curds and salt , fry for few more minutes. INGREDIENTS100 grams mushroom1 cup rice 2 medium size onion cut into length wise3-4 green chillies cut into length wise1 tomato chopped4-5 sprig mint leaves chopped½ table spoon red chilli powder1 tea spoon garam masala powder1 table spoon curd1 table spoon ginger garlic paste6-8 cashew nuts4-5 cloves2-3 bay leaves½ tea spoon mustard seeds3 table spoon oilFresh coriander leaves for garnishing METHOD1. 100 grams mushroom
Mushrooms are my family’s favorite, particularly my daughter’s. So I cook it atleast once in a week, apart from too many mushroom recipe, I have tried this one which was too good in taste, colour and aroma
One among those dishes i seriously want to blog about is this Paneer biriyani. My today's paneer biriyani goes definitely for an easy version, with usual spices you can dish out this one pot meal quickly in pressure cooker