Recipe
Ingredients
2 Packets(400g) of Mushroom
1.5 Cups of Basmati Rice
1 Bay Leaf
2 Tsp of Ginger Garlic Paste
1 Green Chilly
10 Mint Leaves
Handful of Coriander Leaves
3 Tomatoes, Chopped
2 Tbsp of Curd (yogurt)
2.5 Tsp of Coriander and Red Chilly Powder Mix
1/2 Tsp of Garam Masala Powder
3 Tsp of Ghee
2 Tsp of Vegetable Oil ( Cooking Oil)
2 and 1/4 Cup of Water
Salt to taste
To Grind – 1
1 Tsp of Fennel Seeds
2 Cloves
1 Cardamom
1 Small Cinnamon Stick
To Grind – 2
2 Handful of Small Onion ( Shallots)
Method
Soak the rice in water for 15 mins. Drain the water. In
a pan, add little ghee and roast the rice for few mins
and keep it aside.
Wash and chop the mushroom into pieces. Slit the green
chilly and chop the tomatoes.
In a mixie, first grind all the ingredients listed under
” To Grind – 1 ” and keep it aside. Secondly, grind the
onion and keep it aside.
In a pressure cooker, add ghee and oil, when it is hot,
add ground masala paste, bay leaf, fry this for a
minute.
Add ginger garlic paste, green chilly and ground onion
paste, fry this until raw smell vanishes.
Add mint leaves, coriander leaves and chopped tomatoes,
sauté this until it turns soft and mushy.
Add coriander and red chilly powder mix and garam
masala. Fry well.
Add curd and mushroom, sauté for few mins. Add rice, mix
well with masala, add salt and water. Pressure cook for
2 whistles. After pressure releases, fluff the rice with
a fork. Do not break the rice while mixing.
Recipe Video
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