Mushroom Biriyani

I learned it from my mother in law. Mushroom is a great substitute on those days when we can't have Non vegetarian. It is so nutritious and helps in weight management too.

Preparation Time : 15 mins. Cook time : 20 mins. Serves : 3

Ingredients :
2.5 cup Basmati Rice / Biriyani Rice
4 cups water
25 pieces Mushroom approx.
2 Green chilies
1 onion (Medium size)
3 tomatoes
2 teaspoon lemon extract
salt to taste

1.To Grind :
1 1/2 garlic bulb (approx 15 to 20 cloves)
2 inch Ginger
4 red chilies
6 small onions
1/2 teaspoon poppy seeds
1 teaspoon Fennel seeds
4 cloves
3 cinnamon sticks(each of size 1 inch)

2.To Grind :
1 bunch Mint leaves (10 to 15 stands)

To Season :
2 tablespoons oil
3 cardamom(Elaichi)

Preparation :
1. Add little water and grind the ingredients given in "1.To grind" section in to a fine paste.
2. Grind the mint leaves into a paste by adding little water.
3. Wash the rice and Soak it for 10 mins. Don't over soak the basmati rice.
4. Wash the mushroom. Completely drain out the water. Cut each one into 4 pieces length wise.
5. Chop the onion and tomatoes.

Method :
1. Add oil in a pressure cooker, when it is hot add the cardamom. Add the onion and saute it until golden brown.
2. Add the 1.ground paste and saute it for some time. Add the tomatoes, half the salt and stir it well until it becomes like a smoothie.
3. Add the ground mint paste and then the mushrooms. Mix well for 2 mins until the mushroom leaves it's water and it starts softening.
4. Add the Basmati rice + Water, the lemon extract and then the remaining salt. Give a quick stir.
3. Close with the lid. Wait for the whistles and turn off the heat.

Serve hot with raita and pappad

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