Easy Mushroom Biryani
1 cup basmati rice
2 pieces cinnamon
1 bay leaf
½ tsp shahjeera
250 gms button mushroom
2 onions sliced
2 tbsp ginger garlic paste
2 green chilis
½ tsp chili powder
¼ tsp turmeric powder
½ tsp garam masala
Few curry leaves
4 tbsp coriander leaves chopped
2 tbsp mint leaves chopped
4 tbsp yogurt
Salt to taste
3-4 tbsp fried onions and cashewnuts for garnish
Wash mushrooms and cut into 4.
Heat oil in a pan and add sliced onions, green chilis and curry leaves and saute till onions are almost brown.
Add ginger garlic paste and stir till raw smell goes.
Add chili powder, turmeric powder and garam masala and mix well.
Add mushroom and yogurt and stir. Cook covered for few minutes.
Add coriander and mint leaves and mix well.
Cook till water evaporates and gravy is thick.
Meanwhile, wash rice and boil 1 ½ cups of water.
In a tight lid fitting pan add 2 tbsp oil.
Add whole spices and stir for few seconds.
Add rice and hot water.
Add little salt.
When the water boils, lower the flame just so the water simmers.
Cook covered for 10 mins.
Open after 10 mins and fluff the rice with a spoon and take off fire. Keep covered for some time.
Take a serving bowl and alternate rice, mushroom masala and fried onions.
Garnish with fried onions, cashewnuts and coriander leaves.
Serve with yogurt raita.
250 gms mushroom
1 medium potato boiled
1 large onion chopped fine
1 tsp ginger garlic paste
2-3 green chilies chopped fine
3 sprigs curry leaves chopped
1 tbsp coriander leaves chopped
½ tsp garam masala
½ tsp pepper powder
½ tsp turmeric powder
5-6 tbsp bread crumbs
Oil for shallow frying or deep frying
Boil 2-3 cups of water. Add mushrooms and boil for 2-3 minutes.
Drain and cool a bit. Squeeze out water (otherwise frying takes time) and chop finely or pulse 2-3 times in a grinder.
Saute onions in 2 tbsp oil till translucent.
Add ginger/garlic paste, curry leaves, coriander leaves and green chilies and saute for few minutes.
Stir in turmeric powder, garam masala and pepper powder.
Add mushrooms and mix well.
Stir till all water evaporates and the mixture becomes dry. (It will still be soft)
Take off fire and let it cool.
Add mashed potatoes and check salt.
Add a tbsp of breadcrumbs if the mixture is too soft to handle.
Make cutlets of any shape. Now you can either coat bread crumbs and shallow fry or dip in beaten egg/ or paste made with flour and water and rolled in breadcrumbs and deep fry.
Either way the result is tasty.
Serve with ketchup or a as a burger along with pickled cucumber.
To boil potato in microwave, chop it into big chunks, add 2 tbsp of water and microwave for 5-6 minutes in a covered glass bowl. Drain excess water.
Try to keep a vegetarian dish purely vegetarian, so try to avoid egg if possible.