By Senthamizh Selvi | Posted:
- Bud Mushroom (or) Milk Mushroom - 15
- Rice - 2 cup
- Big Onion - 2
- Tomato - 2
- Curd - 1/2 cup
- Milk - 1/4 cup
- Ginger Garlic paste - 2 tsp
- Cinnamon - small piece
- Cloves - 3
- Cardamom - 2
- Bay Leaves - small piece
- Star Anise - 1
- Chilli Powder - 2 tsp
- Coriander Powder - 1 tsp
- Pepper Powder - 1/2 tsp
- Cumin Powder - 1/2 tsp
- Turmeric Powder - 1/2 tsp
- Garam Masala Powder - 1/2 tsp
- Salt - as required
- Coriander Leaves - 1/4
- Mint Leaves - 1/4
- Oil - 2 tbsp
Keep the necessary ingredients ready.
Clean the rice and soak it for 30 minutes. Add 4 cup water, cinnamon, cloves, cardamom, bay leaf, star anise, small amount of salt, some drops of oil to soaked rice. Keep it in microwave oven vessel in high heat for 9 minutes and in 75% heat for 6 minutes.
Put the cooked rice in plate and make it cool.
Chop the mushroom, onion, coriander and mint leaves in to fine pieces. Grind the tomatoes.
In a microwave vessel add oil and keep it in full heat for 1 minute. Add chopped onion, ginger garlic paste to it and keep it in oven for 2 minutes.
Then add chilli powder, coriander powder, pepper powder, cumin powder, and turmeric powder and mix well. Keep it for 1 minute.
Then add tomato paste, and keep in oven for 2 minutes. Then add curd, Garam masala powder, half coriander and mint leaves. Keep it in oven for 2 minutes.
Finally add chopped mushrooms and salt to it and mix well. Keep it in oven for 4 minutes.
In a microwave oven vessel, spread the rice as layer. Spread half mushroom gravy above that. Again spread rice, remaining gravy and close it with rice.
Sprinkle remaining coriander and mint leaves above that. Keep in oven for 8 minutes in 75% heat.
Take it from oven and mix well without breaking the rice and serve hot. Tasty mushroom Biryani ready without much strain in oven.