Spicy Mushroom Briyani

This  is a special Briyani  for vegetarians, those who like to have something equivalent to non-veg  food.

Ingredients:(1 cup = 250 ml)

1 cup basmati rice
1.5 cups water
1/4 cup curd
200 to 250 gms button mushrooms
1/2 cup fresh green peas
1 medium onion finely chopped onion
1 medium tomato finely chopped tomatoes
1 or 2 green chilies, finely chopped
2 tsp ginger garlic paste
1/4 chopped mint leaves
1/4 chopped coriander leaves
1/2 tsp turmeric powder
1/4 tsp red chili powder
1/2 tsp garam masala powder
1 tsp coriander powder
2 to 3 tbsp oil
salt as required

whole spices:

3/4 tsp cumin seeds
3/4 tsp fennel seeds
1/2 tsp poppy seeds
1 inch cinnamon
2 to 3 cloves
2 to 3 green cardamoms
2 to 3 strands of mace
1 small to medium bay leaf
1 star anise

For garnish:

Fried cashews

Instructions:

1.Soak rice in enough water for 30 mins. after 30 mins drain the rice and keep aside.

2.So when the rice is soaking, prep up the rest of the ingredients like chopping veggies etc.

3.Heat oil in a pressure pan  make sure that the bottom of the pan is thick, otherwise the rice can get browned or burned.

4.When the oil becomes hot, add all the whole spices - fennel, cumin,poppy, cloves, bay leaves, cinnamon, green cardamoms, star anise and mace.

5.Fry the spices till fragrant for a few seconds.Then add chopped onions and saute till translucent.

6.Next add ginger-garlic paste, green chilies, half of mint+coriander leaves, tomatoes
stir well. saute this mixture till the tomatoes soften.

7.Then add coriander powder, turmeric powder, garam masala powder, red chili powder stir again very well so that the masalas or dry spice powders gets mixed evenly with the rest of the mixture.
add sliced mushrooms and peas. Stir again.
saute on a low to medium flame for 6 to 8 minutes. keep on stirring at intervals.
then add water.

8.Add the rice. add rest of the mint,coriander leaves. Stir season with salt. Check the taste of the stock and it should taste a bit salty.
cover the pan with a lid. on a medium flame.

9.Switch off after 1 whistle.

10.Open and garnish with fried cashews.

serve this mushroom biryani with onion-cucumber raita.

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