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Preparation Time : 20
Cook Time : 30
Total Time : 50
Cinnamon - 1 inch Basmati Rice - 1 cups ( uncooked ) Water - 3 1/2 cups Milk - 1/2 cup Mushrooms - 1 cup ( or 12 -15 medium) Capsicum - 1/2 chopped to small squares Onions - 1 sliced finely Tomato - 1 sliced Ginger - 1 inch chopped finely Garlic - 3 cloves pealed and chopped finely Mint - 2 Tbsp Coriender - 2 tbsp Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp Garam masala - 1 tsp Dhaniya powder - 1 tsp Oil - 1 tsp Ghee - 1 1/2 tsp Salt - required
Preparatory Steps: First remove the stem of mushroom and then gills .jus dust with maida amd keep aside.Wash the mushroom just before you cook. Now rinse the basmati rice and remove excess water off. Method: Heat the Oil and Ghee in the cooker pan. (pressure cooker.) Once the oil is hot add Cinnamon and sauté for 1 min. Add onions, tomato, ginger, garlic and add salt stir fry until they are cooked. Add the mint and coriander leaves (washed). Add turmeric powder , chilli powder , Dhaniya powder and Garam masala. sauté for a while. Add the mushroom washed to the pan and cook until the mushrooms become soft ( approx. for 3 min) Now add the basmati rice to the pan sauté till the rice gets dry now add water . let it boil and the rice will be half cooked at this stag add milk and cover the pan.Let the water boil add salt .Check salt before you cover the lid. Now close the lid and wait till the whistle is about to come low down the flame and cook for 10 minutes. Now before you convert to a serving pan mix the chopped capsicums and serve. Serve it with Onion Rita to cool off the spices in this Biryani.
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