Mushroom, Cauliflower Biriyani
Ingredients
- Basmati rice -1 cup
- Sliced onions – ½ cup
- Thinly sliced button
- Mushroom – 200 gms
- Cauliflower -100 gms
- Water – 2 cups
- Ginger and garlic paste -1 teaspoon
- Finely cut mint leaves – 2 tablespoon
- Finely cut coriander leaves -1 tablespoon
- Turmeric – ½ teaspoon
- Dhania powder – 2 teaspoon
- Jeera powder -1 teaspoon
- Red chilli powder -1 teaspoon
- Salt – as required
- Coarsely crushed pepper – ½ teaspoon
- Black salt -¼ teaspoon
- Fresh curd -¼ cup
- Oil – as required
- Bay leaf -1
- Marathi moggu – 2
- Star anise – 2
- Cinnamon -1 inch piece
- Cardamom – 3
- Cloves – 3
- Lemon -1
Cooking Method
- Heat oil in ‘Anantha CNB’ pressure cooker. Add all garam masala spices and onions
- Stir-fry until the content becomes golden coloured and mix all the powders, mint, coriander leaves, ginger-garlic paste in curd
- Add chopped cauliflower, mushroom to fried onion and stir for few minutes
- Add marinated curd and stir until oil floats. Add washed rice, mix well and pour two cups of hot water
- Allow it to boil and close the lid. Keep weight and reduce the flame. Cook for 10 minutes and then switch off
- Open the lid after few minutes, squeeze lime, mix gently and then serve with vegetable raitha