Mint leaves- 1 bunch
Oil- 4 tbsp
Cinnamon- 1" pieces
Cloves- 4 nos
Cardamom- 4 nos
Water required for rice
(roast and grind below ingredients to coarse powder)
Lemon slices and Coriander leaves
Clean mushroom and cut into thick slices.
Heat oil in deep pan, when oil is hot add the cinnamon, cloves and cardamom, fry until the aroma of whole spices rise.
Add onions and green chilly, saute until onion turns pink.
Add the ginger and garlic paste cook for few minutes and add the masala powder, turmeric powder and red chilly powder, fry for few more mins.
Now add the mushroom slices, tomatoes, coriander & mint leaves. Season with salt. Mushroom will leave some water so the entire mixture will cook on it own juice and will become a thick gravy.
At this point of time add water for the rice. Bring the mixture to boil, check the seasoning and add the soaked and drained rice. Cover the pan with a lid tightly and cook until the rice is done. Serve hot with Onion Raitha.
|Chettinad Mushroom Biryani|