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.
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