MUSHROOM BIRYANI

Ingredients :

RICE

• Basmati rice : 2 cups
• Ghee(clarified butter) : 2 tbsp
• Cloves : 4-5
• Cinnamon : 2 inch stick
• Cardamom : 1-2
• Salt : 1 tsp

GRAVY

• Oil : 3 tbsp
• Onion : 2 medium chopped           
                 1 medium sliced( thin long)
• Tomato : 2 medium chopped
• Mushroom : 200gm ( small cubes )

PASTE

• Coriander leaves : 1/2 cup
• Mint leaves : 1/2 cup
• Green chilly : 2 small
• Ginger : 1 inch
• Garlic flakes : 4
• Chilly powder : 1/2 tsp
• Cumin powder : 1/2 tsp
• Salt

PREPARATION

• Chop tomatoes and 2 onions.
• Clean and cut mushroom.
• Slice 1 medium sized onion.
• Take all the ingredients under 'paste' and put it in a mixer/blender and blend it into a paste ( if needed add some water ).

METHOD

Rice :

• In a pressure cooker, add ghee( clarified butter) and heat.
• Season with cinnamon, cloves and cardamom.
• Add rice, salt and water( 2 cup rice = 4 cup water).
• Close the lid.
• Cook till done.

Onion :

• Heat about 3 tbsp of oil in a pan.
• Add sliced onion and saute it till its brown and little crispy

Gravy : 

• Heat 3 tbsp of oil in a pan.
• When its hot, add onion, fry till it turns brown.
• Then add mushroom, cook (2 mins )
• Then add tomatoes,fry till it reduces to pulp.
• Add the paste . Cook for about 2-3 mins and remove from fire.

Now grease the serving dish with little ghee, then spread the 1/3 of mushroom curry over it. Then spread one layer of rice over it. Repeat layers, end with rice. 

Garnish with fried onions.