Mushroom Biryani

Serving for -4

Ingredients

2 cups Basmati rice - Wash rice and soak in water for about 15-20 minutes

250 gm mushroom - cut each mushroom into 2-3 pieces

1/2 cup frozen green peas

2 onions - cut into slices

1 big tomato - chopped in cubes

1 tsp of ginger garlic paste

4 green chilies - finely chopped

3 tsp oil

1 tsp ghee / butter

1/2 tsp mustard seeds

1/2 tsp cumin seeds

2 bay leaves

pinch of asafoetida

1/4 tsp turmeric powder

1/4 tsp dry mango powder

1/4 tsp shredded jaggery

4 cups of water

chopped cilantro

salt to taste

Spices to dry roast and grind

2 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp funnel seeds

4-5 cloves

1/2 tsp black pepper

1 inch cinnamon stick

2 black cardamom

4-5 green cardamom

1 star anis

Procedure

• Dry roast the above spices till nice aroma starts to come out. Grind them coarsely and keep it aside.
• Heat up oil in pressure cooker. add mustard seeds, cumin seeds, chopped green chilies, and bay leaves. Let them crackle. Add sliced onions and saute till onions become translucent. Add pinch of asafoetida, turmeric powder, dry mango powder and ginger garlic paste. Saute for few seconds.
• Add mushroom pieces and salt to taste. Cover the pan and let mushrooms cook for 2-3 minutes. 
• Add ground masala and soaked rice to it. Mix rice gently with mushrooms. Add water, tomato cubes, jaggery and chopped cilantro. Close the lid and cook the rice till 3 whistles. Cook as per your own judgement.
• Once all pressure goes away, open the lid. Add frozen green peas and ghee. Mix gently and serve hot with raita or pickle.

Sending this recipe to Reva's Royal Feast - Biryani event.