Mushroom Biryani

Button mushrooms, quartered 15-20 medium

Basmati rice, soaked 1 1/2 cups

Bay leaf 1

Cloves 4

Green cardamoms 2

Black cardamoms 2

Cinnamon 1 inch piece

Mace 1 blade

Salt to taste

Oil 2 teaspoons

Onions, thinly sliced 2 medium

Ginger paste 2 teaspoons

Garlic paste 2 teaspoons

Red chilli powder 2 teaspoons

Coriander powder 1 tablespoon

Black peppercorns, crushed 1/2 tablespoon

Cumin powder 1/2 teaspoon

Turmeric powder 1/2 teaspoon

Tomatoes, pureed 2 medium

Skimmed milk yogurt, whisked 1/2 cup

Garam masala powder 1/2 teaspoon

Fresh coriander leaves, finely chopped 1/4 cup

Fresh mint leaves, torn 1/4 cup

Kewra water 4-5 drops

Saffron (kesar) a pinch

Skimmed milk 1/4 cup

Bring four cups of water to a boil in a thick-bottomed vessel. Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add. Cook for eight to ten minutes, stirring frequently or until the rice is three fourths done. Drain in a colander. Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat for two to three minutes or until the onion turns translucent. Add ginger paste, garlic paste and sauté briefly. Add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder. Stir-fry briefly and add the pureed tomatoes. Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick. Add the whisked skimmed milk yogurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves. Stir well and cook for two minutes more. Add the quartered button mushrooms and salt to taste. Stir-fry over high heat for two to three minutes and remove from heat. Arrange the cooked rice and mushroom masala in alternate layers in an oven proof dish (or Biryani handi), sprinkling the remaining chopped fresh coriander and torn mint leaves, kewra water and saffron dissolved in skimmed milk after each layer. Ensure that the top most layer is of rice. Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough (if required). Keep the sealed dish on a medium hot tawa and leave for ten to fifteen minutes. You can also place a few burning charcoals on the lid. Alternatively, leave the sealed dish in a preheated oven at 200C for ten to fifteen minutes. Break the seal and open the biryani, just before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user MIARA_.