Mushroom Vegetable Biryani recipe
Long grain rice- 1cup
Mushrooms- 8
Onions- 2 (chopped)
Fresh peas- 1/2 cup
Cauliflower- 1/2 (cut into florets)
Carrot- 1 (sliced)
Cumin seeds- 1 tsp
Red chili powder- 1 tsp
Cinnamon- 1 piece
Cloves- 3
Cardamom pods- 3
Salt to taste
Ghee or Dalda- 5 tablespoons
Chopped cilantro (coriander)
Grind the cloves and cinnamon coarsely.
In a large heavy
pan heat the ghee or dalda and fry the ground cinnamon, cloves & cardamom
pods.
Add the cumin seeds & onions and fry until golden.
Put the chili powder
in it.
Then add all the vegetables and cook for 5 minutes.
Lower the heat and
add the rice and fry until all the ghee or dalda has been absorbed.
Then add salt
and 2 cups of water.
Using a tight fitting lid cover the pan.
Bring this to a boil
by raising the heat.
Then reduce the heat and cook for about 30 minutes or until
rice & vegetables are done.
Garnish with chopped coriander.
Serve hot with
any kind of salad, mint, coriander chutney and curry.
You can also do this in the oven at 325°F for about 25
minutes.
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