Hi dear people.
I am back after so long with a nice and easy Indian lunch recipe.
It took me longer this time because I had to travel to my homeland. And I am back with a lighter and happier mind. There are so many things that remind you of your childhood and most of them are probably in your native place. Do you love visiting the place of your grandparents? Most probably you do. Maybe for some, your sweetest memories were not in your native land but somewhere else.
I would like to quote the philosopher Alain de Botton's words: "Most of our childhood is stored not in photos, but in certain biscuits, lights of day, smells, textures of carpet".
You get reminded of your childhood and happiness sometimes in a dish you ate long time ago. For me, mushrooms give me a happy and calm feeling. My sister loves mushrooms, so cooking them always makes me happy.
Now, let us make some happy moments with the recipe I am going to share here. This time lets make Mushroom Biryani. Make sure to use freshly bought mushrooms of your choice. This recipe doesn't take that long to make and is a healthy option for lunch or dinner.
INGREDIENTS:
01. Fresh Mushrooms (2 cups)
02. Tomatoes (2; diced)
03. Onions (2; sliced)
04. Ginger-garlic paste (2 tbsp.)
05. Green chilies (2-3; chopped)
06. Coriander leaves (1 cup)
07. Mint leaves (1/2 cup)
08. Lemon juice (1 tsp.)
09. Basmati rice (1 cup; soaked for around 20 mins in water)
10. Ghee (3 tbsp.)
11. Curd (3-4 tbsp.)
12. Turmeric powder (2 tsp.)
13. Red chilly powder (2 tsp.)
14. Garam masala powder (2 tbsp.)
15. Amchur powder (2 tsp.)
16. Bay leaves (2-3)
17. Cloves (2-3)
18. Salt (as per taste)
19. Water (1.5 cup; to cook the rice)
METHOD:
01. Boil the mushrooms in hot water for 2-3 mins. Take them out and let it cool down. This step could be avoided if you are well aware of the source of your mushrooms. I do it since they are store bought.
02. After the mushrooms cool down, add 2 tbsp. of curd, salt, 1 tsp. each of turmeric powder, red chilly powder, garam masala & amchur powder. Mix well and let it marinate for 15 mins.
03. Take a pressure cooker on stove and as it heats up add 2 tbsp. of ghee, bay leaves and cloves.
04. Next add the sliced onions and let them cook for 5-8 mins until they star getting paler in colour.
05. Now add ginger garlic paste and let it cook for another 5 mins.
06. Next add the tomatoes and green chilies. Let them cook for another 5-7 mins. And then add the mint leaves and coriander leaves. Add all the spices (turmeric, coriander, red chilly, amchur, garam masala and salt). Mix well and let it cook for around 10 minutes.
07. After around 10 minutes of cooking, it will start looking something like this...
08. Next add the marinated mushrooms and 1tbsp. of curd. Mix well.
09. Next add the soaked basmati rice. Mix well and let it cook for 5 mins.
10. Now add 1.5 cups of water, ghee and a tsp. of lemon juice to prevent the rice from sticking to each other. Let it cook for 2 whistles on medium fire and around 5-7 mins on low flame.
11. Open the lid of the pressure cooker only after the steam has fully gone. At this point you check if you need more salt and add more if necessary. If the salt is on the higher end, just add some curd/sugar/powdered jaggery.
12. Garnish with coriander leaves and serve hot; ideally with a salad on the side.
I hope you try and cook this recipe out for yourself and/or your family.
Have fun with it...
Happy weekend to everyone!
Best
Sarika
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