Mushroom Biriyani

Ingredients 

Basmati Rice - 1 cup
Button mushroom – 250 Grms,Diced
Onion -2 thinly sliced
Green chilli – 2/3 slitted
Ginger-Garlic paste - 1 tblspn
Tomato – 2 small, chopped
Coconut milk – 1 cup
Coriander leaves - handful
Mint leaves - handful
Lemon juice - 1 tbsp
Oil - 2 tbsp
Ghee – 2 tbsp

Chilli Powder - 1/2 tsp

For the seasoning

Cloves – 7 to 8
Cardamom -2
Cinnamon –1 piece about an inch in size

Star Anise – 2

Bay Leaf – 1 leaf

Fennel seeds ( soampu) – 1 tspn

Cumin seeds (jeera) - 1/2 tspn

Cashews - few (optional)

Method

- Wash and soak the rice for 15 minutes.

- Heat 2 tbsp oil, sauté the seasoning for 2 mins and add onions, fry till onion turn golden brown.- Add chillies and ginger-garlic paste and sauté well.

- Add chopped tomatoes, mushrooms chilli powder and sauté for few more 

minutes.

- Add 1 cup of coconut milk, 1 cup of water and the cup of rice and bring it to a boil.

- Add the mint leaves, coriander leaves, salt needed and close the cooker lid and instead of the cooker whistle place an inverted tumble on the nostril and cook for 10-12 mins .

- Open the cooker lid after the pressure subsides and add the ghee on top and mix it once loosely and serve.