Mushroom Briyani
| Ingredients Fresh button mushrooms 15-20 medium sized Jeeraka Samba rice - 1 ½ cups Onions 2 medium sized, Ginger - 1 inch, knob Garlic - 5 cloves Fresh coriander leaves - ¼ cup, Fresh mint leaves - ¼ cup Tomatoes - 2 medium sized, Skimedmilk yogurt - ½ cup Saffron a generous pinch, Skimmed milk - ¼ cup Bay leaf - 1, Cloves - 4, Green cardamoms - 2, Black cardamoms - 2 Cinnamon - 1 inch piece, Wace - 1 blade, Salt to taste, Oil - 2 tspns Red chilli powder - 2 tspns, Coriander powder - 1 tspn, Crushed peppercorn - ½ tspn, Cumin powder - ½ tspn, Turmeric powder - ½ tspn, Garam masala powder ½ tspn Procedure Wash mushrooms, and cut into quarters. Wash Jeeraka Samba rice and soak for half an hour. Peel & slice onions. Peel ginger, garlic and grind together to a fine paste. Chop coriander and mint leaves. Wash tomatoes and make a puree in a blender. Whisk the skimmed milk yogurt and keep soak the saffron in one fourth cup warm skimmed milk. Boil 3 cups of water, add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling, drain the soaked Jeeraka Samba rice and add. Cook until the rice is three fourth done. Drain in a colander. Heat oil, add sliced onions and fry until the onion turns translucent. Add ginger-garlic paste. Add red chilli powder, coriander powder, crushed peppercorn, cumin powder and turmeric powder. Fry briefly and add the pureed tomatoes. Continue cooking until masala is fairly thick. Add the whisked skimmed milk yogurt, garam masala powder and half the quanitity of chopped fresh coriander and int leaves. Cook for 2 minutes more. Add the mushrooms and salt to taste. Stir-fry for 3 minutes and remove from heat. Arrange the cooked rice and mushroom masala in alternate layers in an over proof dish (or briyani handy), sprinkling the coriander and mint leaves, kewra water and the skimmed milk with saffron. Ensure that the topmost layer is of rice. Cover the assembled briyani with a tight fitting lid and seal the edges with kneaded atta dough (if required). Keep the sealed dish on a medium hot tama for 10 minutes. Alternately, leave the sealed dish in a pre-heated oven for 10 minutes. Break the seal and open the briyani, just before serving. |
 |
Please allow block content to view flash animation.
[ Download Flash Player ]
|
 |
