Mushroom Biryani

Ingredients:

• Mushroom – 1 cup (cut into big pieces)
• Rice - 2 cups (Soak for 15 mins and drain the water)
• Water - 3 cups
• Onion - 1 medium (Sliced)
• Tomato - 1 medium
• Green chillies – 4
• Fennel seed - 1/2 tsp
• Bay leaf - 1
• Cashew nut - 6 to 7
• Salt – to taste
• Oil - 5 tbsp
• Ghee - 1 tsp

To grind:

• onion - 1/4 cup
• Green chillies - 4
• Coriander leaves - a few sprigs
• Ginger - 1 inch piece
• Red chilli - 2
• Garlic - 7 to 8
• Cinnamon – 1 inch piece
• Cardamom – 1
• Cloves – 6 to 7
• Fennel seeds – 1 tsp
• Khus Khus – 1 tsp

Method:

1. Add oil to the heated pan. Add fennel seeds, bay leaves and cashewnut and fry for a minute. Add sliced onions and cook till translucent.
2. Now add green chillies and ground paste and cook till the raw smell goes away.
3. Add in the chopped tomatoes and cook till it becomes mushy.
4. Now add mushroom pieces and fry for a minute or two till the masala coat the mushroom nicely.
5. Now add water and salt. Once it comes to a boil add the rice and cook for 2 whistles in a low medium heat.
6. Once the pressure goes down, open the lid and serve hot with Raita.