MUSHROOM-PEAS BIRIYANI

MUSHROOM-PEAS BIRIYANI

INGREDIENTS 

Mushroom               : 200 gms

Peas                           : 1 cup

Onion                        : 4 nos.

Tomato                      : 3 nos.

Chilly                         : 2 nos.

Ginger                       : 1 finger sized

Garlic                        : 7 to 8 big cloves

Corriander leaves  : 1 hand full

Mint leaves              : 1 hand full

Kalpasi                     : a small piece 

Cardomom              : 6 nos.

Cloves                       : 6 nos.

Cinnamon sticks     : 1

Baasmati rice          : 2 cups

Turmeric powder   : 1/4 tsp

Chilly powder          : 1/2 tsp

Pepper powder        : 1/4 tsp

Salt                             : as required 

Coconut oil               : 1/4 cup

Ghee                          : 3 tsps

Cashews                   : 10 nos.

D.grapes                   : 10 nos.

TO-DO

1. Clean and cut the onions, tomatoes, mushrooms seperately..

2.  Clean and grind the ginger, garlic, chilly, mint, Corriander  together into a fine paste.

3. Roast the cashews and dried grapes and keep ready.

4. Soak the baasmati rice for 40 mins with 1:2 water ratio.

( i have used INDIA GATE SUPER BAASMATI RICE here)

METHODS

1. Heat the pressure cooker with the coconut oil. Add the whole spices(cardamom, cloves, cinnamon, kalpasi) and saute for a minute. 

2. Then add the ginger garlic paste mixture and saute till the raw smell disappears..

3. Then add the onions and saute till it becomes golden brown in colour.. then add the tomatoes and saute till it becomes tendery..

4. At this stage add mushrooms, peas and salt and saute for 2 mins.. then add turmeric powder, chilly powder and pepper powder and saute without burning.

4. Add the baasmati rice. Give a complete stir, check for salt and pressure cook for 1 whistle..

5. Garnish with roasted cashews, dried grapes, ghee and few Corriander leaves.. super dooper MUSHROOM-PEAS BIRIYANI is ready to serve.. Happy appetite.. Keep supporting *Ferdin'skitchen*