Mushroom Biryani

Mushroom Biryani

Ingredients
Basmathi Rice- 2 cup
Cinnamon stick- 1 inch thick
Clove 2
Cardomon-2
Star aniseed-1
Rose water- 1 tsp(optional)
Salt to taste

For the masala
Mushroom- 10 oz
Onion- 1 finely chopped
Ginger garlic paste- 1 tsp
Green chilly paste- 1/2 tsp
Tomato- one small
Turmeric powder- 1/3 tsp
Chilly powder- 1/2 tsp
Coriander powder- 1 tsp
Fennel powder- 1/2 tsp
Pepper powder- 1/3 tsp
Garam masala- 3/4 tsp
Lemon Juice- 1 lemon

To garnish
Onion thinly sliced-1
( to fry)
Coriander leaves- a hand full
Saffron - a pinch soaked in 1/3 cup of milk
Ghee- 1 tsp
Cardamon and Cinnamon powder- 1/3 tsp each

Method

Thinly slice one onion and fry till nice and crispy and keep aside. Fry raisins and cashew nuts and set aside.

Bring about one and half liter of water to boil and add whole spices and washed rice and salt. Cook till rice is done and strain and spread on a flat tray. Pour rose water over it and allow to cool.

Wash and wipe dry mushrooms dry and cut it into half. Marinated with chilly powder and turmeric powder for five minutes. Meanwhile heat oil in a pan and saute one chopped onion till golden brown. Add green chilly  and ginger garlic paste and saute till raw flavors disappear. Next goes in chopped tomatoes and saute till soft and cooked.Add mushrooms and stir fry in medium flame for two to three minutes. Add coriander powder, pepper powder, garam masala and fennel powder and saute till raw flavor disappears. Cover and cook for one more minute. Finally squeeze lemon juice on top.

Layer half of the mushroom masala and add half of the rice on top. Sprinkle fried onions,coriander leaves and half of the cardamon powder and cinnamon powder. Put the second layer of masala and rice and finally the rest of garnishes. Pour melted ghee on top and soaked saffron and milk. If you feel that the masala is really dry add 1/3 cup of extra milk. Cover with a tight lid on top and put some weight on top. Put flame in low and heat it for 5-6 minutes. Serve warm with papad, salad or pickle.