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Mushroom Biryani in Pressure cooker | Ventuno Home Cooking

Mushroom Biryani in Pressure cooker - Recipe Ingredients: Ghee - 2 Tbsp Bay leaf - 2 to 3 nos Star Anise - 1 no Few Cinnamon Cardamom pods - 3 nos Clove - 4 to 5 nos Onions - 3 nos (Chopped) Masala Paste A piece of Ginger (chopped) Few cloves of Garlic (chopped) Green chilies - 2 nos Red Chili paste - 3 tsp Grated Coconut - 5 tsp Few Coriander leaves Few Mint leaves Grind to paste Add little Water Tomatoes - 2 nos (chopped) Mushrooms - 500 gms Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Salt Coriander & Mint leaves - 1/2 bunch Basmati Rice - 300 ml - (soaked 30 mins in water) Water - 450 ml Method: 1. Soak the basmati rice in water for 30 minutes 2. Heat ghee in the pressure cooker 3. Add bay Leaves, star anise, cinnamon, cardamom, cloves & onions. Saute till brown 4. Mean while, grind ginger, garlic, green chilis, chili paste, grated coconut, coriander & mint leaves with little water to a paste 5. Add the ground masala to the browned onions. Cook till the smell disappears and the oil separates. 6. Now add tomatoes, mushrooms, turmeric powder, coriander powder, salt, coriander & mint leaves. Mix well 7. Add soaked basmati rice and mix gently. Reduce flame to low-medium 8. Add water and mix. check for seasoning. 9. Close the lid and put flame to medium high. Wait for steam, then put on the weight 10. Cook for 1 whistle. Turn off.

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