Mushroom Biryani

Instructions:

1. Preparing Rice:

• Wash basmati rice thoroughly under running water until the water runs clear. Soak rice in water for 30 minutes.
• In a large pot, bring 4cups of water to a boil. Add soaked rice and cook until rice is 70-80% cooked.Drain and set aside.

2. Cooking Mushrooms:

• Heat 1 tablespoon ghee oroil in a pan. Add sliced mushrooms and sauté until they release water andbecome slightly golden. Remove mushrooms from the pan and set aside.

3. Making Biryani Masala:

• In the same pan, addremaining ghee or oil. Add cumin seeds and let them splutter. Add sliced onionsand sauté until golden brown.
• Add ginger-garlic paste andgreen chilies. Sauté until raw smell disappears.
• Add chopped tomatoes andcook until tomatoes are soft and oil starts to separate.
• Reduce heat to low. Addbiryani masala and sauté for 1-2 minutes until fragrant.
• Add the sautéed mushroomsto the masala and mix well.

4. Layering Biryani:

• In a heavy-bottomed pan ora biryani pot, layer half of the cooked rice evenly.
• Sprinkle half of thechopped coriander leaves and mint leaves over the rice.
• Layer half of the mushroommasala over the rice.
• Repeat the layers with theremaining rice, coriander leaves, mint leaves, and mushroom masala.

5. Cooking Biryani:

• If using saffron, dissolve saffronstrands in 2 tablespoons of warm milk and drizzle over the layered biryani.
• Cover the pan tightly witha lid or aluminum foil. Cook on low heat for 20-25 minutes, allowing theflavors to meld together.

6. Final Assembly:

• Once done, gently fluff thebiryani with a fork. Garnish with fried onions and additional chopped corianderleaves if desired.
• Serve hot with raita(yogurt dip) and salad.