Make a check list keep the required ingredients within reach

Make a check list keep the required ingredients within reach

Make a check list keep the required ingredients within reach

Wash mushrooms thoroughly, remove the stalks. Thinly slice the caps
In 4c of boiling water soak the stalks for 4-5 minutes, strain and collect the water I. e. mushroom stock, use it later for cooking the rice
Soak saffron in a tbsp hot water to dissolve.
Over medium low heat, in a saucepan heat ghee, 1 minute. Fry sliced onions and cashews. set aside
Over medium low heat, in a kadai 1tbsp ghee, 1 minute. Add bay leaf, anise, cloves, cinnamon and cardamom, iavithri, biriyani jeera etc

Add in onions, sauté until translucent and slightly brown,.Srir in ginger, garlic, mint; cook until the raw smell goes away. Add green chilies, tomatoes, continue cooking over medium heat, about 4,5 minutes. Stir on kashmiri chili powder and turmeric powder. Add the mushroom stock, bring it to boil. Stir in mushrooms,. continue to cook., about 4 mins. Stir in curd, masala powder.

Over medium high heat, boil 3c of water in a heavy bottomed saucepan, add rice one half of mint, one half of cilantro, 1tbs ghee; cook for 2-6 minutes, until rice is half cooked ; salt to taste. Strain to get rid off the excess water. Add the half cooked rice to the container with the rest of the cooking ingredients, just press it. Do not mix. Spread over the rice ½ c mint, 1/2 c cilantro
Spread half of fried onions and half of fried cashews over the rice; add saffron.

Rest of the cooking in Dum Method:

Place the biriyani dish container on the skillet. Keep it covered. I sealed the whole set up using a foil over and tying it with a string to keep it place. Cook over high heat, 2 minutes, then simmer the heat, continue cooking 20-30 minutes, when the rice is cooked you will smell it. Turn of the heat. Let it sit over the stove for 10-15 minutes.

Take out the container with the cooked biriyani from the skillet. Stir in rest of the ghee. The aroma will fill the entire house. Transfer it the serving bowl. Garnish with cilantro, mint and the rest of the roasted onion and cashews. I garnished with cherry tomatoes from our garden. Let the biriyanu rest for 30 minutes for all the flavors to blend in. You need patience to prepare this flavorful aromatic dish. Serve with chips, raitha etc. Enjoy..