Ingredients
Mushroom - 1 lb /1/2 kg ( cut into small pieces)
Basmati rice - 2 cupsOnion -1 large ( cut lengthwise)Tomato - 2 ( finely chopped or crushed)Ginger garlic paste - 2 tspCorrainder leaves - ¼ cup (finely chopped)Mint leaves - ¼ cup (finely chopped)Green chillies - 3 nos (finely chopped)Oil - 3 tblsp
Ghee - 3 tblspCoconut milk -½ cupWater -3 cupsYogurt - 2 tblspSalt - to tasteChilly powder - 2 tspCorrainder-Cumin powder - 2 tsp
Fennel Powder - ½ tspTurmeric powder - ¼ tsp
Whole Garam Masala - (Bay leaf - 1, Cinnamon - 2, Cloves - 5, Cardamon - 3)
Method1. Clean the mushroom with a wet kitchen towel to remove the dirt. Do not wash with water. Cut it lengthwise to retain the mushroom shape.2. Soak 2 cups of Basmati rice.3. In a heavy deep vessel heat oil and ghee together and fry the whole garam masala (bay leaf, cinnamon, cloves, cardomon).4. Add onions and saute till golden brown. Slowly add chopped green chilly, chopped corrainder and mint leaves while suateing the onions.5. When onions turn slightly brown and crispy add ginger garlic paste and tomatoes and sauté till it becomes a paste.6. Now add mushroom along with turmeric powder, chilly powder, corriander-cumin powder, fennel powder, yogurt, coconut milk and salt. Saute everything until it thickens to a gravy consistency.7. Drain all water from the rice and add the gravy to the rice along with water and mix well. Check for salt and cook them in a rice cooker.8. Garnish with coriander leaves.
