This biryani would be a good treat for the vegeterians.
|½ cup||Mint leaves|
|½ cup||Coriander leaves|
|4 nos||Green chilli|
|1 tsp||Cumin powder|
|1 tsp||Chilli powder|
|2 nos||Onion – sliced|
|2 cup||Mushroom sliced|
|2 cup||Basmati rice|
|2 cnt||Cinnamon stick (small)|
|1 tsp||Fennel seeds|
|2 nos||Bay leaves|
|Salt as required|
Grind all the ingredients in group1 to a fine paste.Heat oil in a skillet ,add onions and fry till golden brown.Now add the
sliced mushrooms fry till they are cooked.Add the paste till the raw smell goes followed by the tomatoes.Let it cook till
the tomatoes get mashed.Keep it aside.Meanwhile soak the rice for 10-15mins.
In a wide mouthed nonstick vessel add the ghee and oil.After it is heated add cloves,cinnamon,cardamom,fennel seeds
and bay leaves.Fry for 2-3mins.Add the rice and mix them well so that the rice grains are well coated with oil.Doing this
will make the rice grains from sticking.Now add the prepared gravy to the rice and mix thoroughly.Always fold the
rice,since rice will break.Add water and salt.Leave it to boil,when the water is almost absorbed close the lid.
Let it cook in simmer for 10mins.Check if the rice is cooked.Serve it hot with any raitha.
You can also do it in pressure cooker or rice cooker.If u do it in pressure cooker follow the same procedure, but while putting in low flame put the weight,see to it that the whistle is not coming.
In case of rice cooker add extra 1/2 cup water.
If you are using the rice without soaking add 2:2 ratio water (that is for 2 cup rice add 2 cup water).