Mushroom Briyani

While growing up, I'd never given mushrooms much thought.  After moving here I saw it everywhere - burgers, soups, salads, pizza, pasta - its there everywhere. I also learned that mushrooms are top in antioxidants that help fight illness. There were not my favorite in the beginning, but eventually this chewy vegetable got on my staple vegetable list as I learned more and more recipes on mushrooms. Now I love all sorts of mushroom dishes, but if I have to choose one of my favorite recipes, it would probably be this mushroom briyani. Its a nice alternative from the regular veggie briyani when I'm in the mood for a change in my kitchen.

This recipe has been evolving ever since I learned the original recipe from my sister a few years back. After making a few slight changes to better suit my taste, it has now become the standard version everytime I make it. So, here is the recipe for those who are looking for a nice mushroom dish.

Ingredients:

• Chopped mushrooms - 2 cups
• Basmati rice - 2 cups
• Onion - 1 medium sized - finely chopped
• Ginger & Garlic paste - 1 tbsp (freshly made)
• G.chillies - 2 - slit lengthwise
• Chopped corriander leaves - 2 hands full
• Chopped mint leaves - 1 hand full
• Heavy cream - 2 tbsp
• Coconut milk - 1/2 cup (canned coconut milk is fine)
• Chilli powder - 1/2 tsp
• Corriander powder - 3 tsp
• Cinnamon - 1 inch piece
• Cloves - 3 pieces
• Butter - 1 inch cube
• Curd/Yogurt -  2 tbsp

Procedure:

• Soak the basmati rice in water for 10 mins.
• In a large deep pan (with lid), melt the butter and add 1 tbsp of oil. Add cinnamon and cloves, once they pop-up, add the slit green chillies and chopped onions. Fry for 2 mins.
• Now add ginger and garlic paste and fry well for a few mins.
• Add corriander and mint leaves and fry for a min until a nice aroma comes.
• Now add the chilli powder, corriander powder and salt. Fry and cover in low heat for a 2 mins until the raw smell starts to go away.
• Add the curd and heavy cream and mix well.
• Add the mushrooms and mix well with the spice mixture. Cover and cook for 8 - 10 mins. The mushroom must have been semi-cooked at this stage.
• Drain the water from the rice and add the rice to the mushroom mixture. Mix well.
• Mix the coconut milk in 3 cups of water and add this to the rice.
• Check for salt and spice and adjust to your taste.
• At this stage you can transfer this mixture to an electric rice cooker and cook until done.
• I usually cook it in the same pan on the stove. This does not let the rice become sticky or overcooked. For this, you have to bring the mixture to boil and then simmer the heat fully, cover and cook for 15 mins (checking and stirring gently a few times).  You can sprinkle some water if required to reach the correct consistency.

Serve hot with raita or any curry on the side.