Name: Mushroom biriyani my style recipe by medha devdas at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Mushroom 1 pack; 2 cups 70% cooked basmati rice; 2 onion sliced; 1 small carrot, diced; 1/4 cup sweet corn; 50 grams coconut fresh; 1/2 tbsp ginger garlic paste; 1 tomato, chopped; 4 cloves; 1 inch cinnamon stick; 2 cardamom seeds; 2 Bay Leaves; 2 tbsp curd; 2 tbsp Oil; 1 tbsp ghee; 1/4 cup dry fruits (cashews, almonds and raisins); Salt to taste; 1 cup coriander and mint leaves

Ingredients Serving: 4

Mushroom 1 pack
2 cups 70% cooked basmati rice
2 onion sliced
1 small carrot, diced
1/4 cup sweet corn
50 grams coconut fresh
1/2 tbsp ginger garlic paste
1 tomato, chopped
4 cloves
1 inch cinnamon stick
2 cardamom seeds
2 Bay Leaves
2 tbsp curd
2 tbsp Oil
1 tbsp ghee
1/4 cup dry fruits (cashews, almonds and raisins)
Salt to taste
1 cup coriander and mint leaves

Instructions

Grind green chilli, coconut, coriander, cloves, cinnamon, cardamom and mint to a fine paste. Keep aside.
Heat the pan, add oil and ghee when oil is hot. Add bay leaf and stir. To this add cashews, almonds and raisins stir till golden brown in color.
Add sliced onions and salt. Fry until soft and translucent.
Add ginger garlic paste, fry until raw smell evaporates.
Add ground masala, fry for 4 minutes and keep stirring.
After 4 minutes, add sliced mushrooms, stir then add carrots, sweet corn. Keep stirring for 3 minutes.
Add chopped tomatoes and curd. Stir, cover and cook for 5 minutes on a low flame or until done.
Add in the cooked rice, cover and cook for 2 minutes.
After 2 minutes, mix well the rice and serve with raita.

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