Mushroom Biriyani
A slow-assembled cabbage biryani where each grain of rice carries the aroma of cardamom, clove, and slow-cooked masala. Served with raita and pickle, it is a complete meal on its own.
Ingredientsfor 2 servings
- 1 cup Rice
- 1 cup Button mushrooms
- 1 nos Onion — chopped
- 3 nos Cloves (Grambu)
- 1 nos Cardamom (Elakka)
- 2 Bay leaves Vazhana ela (Karuga)
- 4 nos Black pepper Kurumulaku
- 1 tsp Garam masala
- 1/2 tsp Cumin seeds (Jeerakam)
- 1/2 cup Cabbage — grated
- 4 nos Cashewnuts — chopped
- 4 tbsp Oil
- 2 cup Water approx
- Salt, to taste
Preparation
Step 1
Wash rice and soak for 1/2 hour.
Step 2
Warm the oil in a pan.
Step 3
Add cumin seeds, bay leaves, black pepper and cardamoms.
Step 4
Add cashewnut pieces and simmer for 1 minute.
Step 5
Add onions and fry till golden brown.
Step 6
Add mushrooms and let it Let it cook for 5 minutes.
Step 7
Add rice, cabbage, garam masala and salt.
Step 8
Add water and cover the pan.
Step 9
Cook on slow flame till rice is done.
Step 10
Goes well with hot curry.
Tip
Seal the pot with dough or a tight-fitting lid during dum cooking. No steam should escape, or the rice will dry out.
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