DELICIOUS MUSHROOM BRIYANI/KALAAN BRIYANI


Ingredients:


Mushroom sliced two cups


Boiled Ponni Rice two cups


Cooking oil one table spoon


Shallots chopped half cup


Green chilly split one


Curry leaves half cup


Tomato one chopped


Lime one


Mint leaves chopped one cup


Coriander leaves chopped one cup


Salt required


Turmeric powder one teaspoon


Briyani masala powder one tablespoon


Ginger and garlic grates half cup


For tempering:


Mustard seeds one spoon


Cinnoman one inch seven nos


Cloves five nos


Cardamom five


Indian Bay leave one


Star anise one


How to make briyani masala powder?


Cloves 10


Cinnamon 10 sticks


Green cardamom 10


Star anise 5


Mace 5


Marathi Mokku 3

Country coriander seeds two tablespoons

Shahi jeera seeds one spoon

Poppy seeds one table spoon

Nutmeg crushed and powdered one spoon

Fennel seeds one tablsooon


Dry ginger one tablespoon


Red chilly two


Turmeric one spoon


Roast all the spices in a dry pan in a low flame till the fine aroma come out.


Allow them to cool. Grind them in a mixer and store the powder for future use of making briyani rice (Vegetable Briyani or any any other masala rice) in an air tight container.


Procedure:

Wash and soak the Ponni boiled rice for one hour.


Heat the 5 lit pressure cooker with oil.


Add mustard seeds, dry spices above mentioned to temper. 


Followed by onions, green chilly, curry leaves and saute a while till the onions
turned translucent

Ginger and garlic grates should be added. A nice flavor will come out when they get fried.

Add mushrooms, tomato pieces, mint leaves, coriander leaves, turmeric powder,

ground Briyani masala powder and stir for one second so as to mix well.

Let the flame be in medium level.

Add the rice with water measured already and salt required.

Check the taste of the stock, it should taste bit salty.

Close the cooker and put the weight. 

Allow one whistle and simmer the flame for five minutes.

Switch off the flame and allow the pressure completely out.

Mushroom Briyani (in Kongu style) is ready to serve. The best combination is Curd onion raitha. Cut the Bellari onions into tiny pieces and fry for two seconds in a tempering pan. Allow to cool and incorporate the onion pieces, little salt and chopped coriander leaves into the curd and serve.





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