Jeera samba mushroom biryani

Mushroom Biryani

South Indian style

Biryani is a one-pot recipe, either done with a pressure cooker or with a Biryani pot, flavourful rice done with vegetables or meat,  curd, and spices

The pressure cooker biryani is very easy to make the measurements are all the same as doing in a biryani pot

 Biryani is a delicious food and everyone's favorite recipe 

Ingredients 

• Oil - 3 tbsp
• Ghee - 2  tbsp
• Cinnamon - finger-sized 
• Cardamom -7 
• Clove  - 6
• Bay leaf - 3
• Star anise -1
• Kapok bud -1
• Nutmeg mace - 1
• Black Stone flower  - one pinch
• Onion - 300 grams
• Green Chili  - 3
• Ginger garlic paste - 1 tbsp
• Tomato  - 3 
• Curd -1 tbsp
• Chili powder -1 tbsp
• Garam Masala - 1 tsp
• Mushroom - 2 pack
• Jeera samba rice (seeraga samba rice) -400 grams
• Salt as required 
• a handful of mint and coriander leaves

Instructions

• Do all the prep work, rinse and soak jeera samba rice or basmati rice 
• The water ratio for jera samba rice is 1:1 1/4
• The water ratio for basmati rice is 1:1 1/2
• Chop onion, tomato, and green chili
• Clean mushrooms and cut it into four chunks
• Let's start to make biryani 
• Add oil and ghee to a biryani pot
• Add all the whole spices like Bay leaf, cinnamon, cardamom, clove, black stone flower, nutmeg Mace, kapok bud
• Add sliced onion and split green chili and saute well till it turns golden brown
• Add ginger garlic paste and cook till the raw smell disappears
• Meanwhile, add mint, coriander leaves, and chopped tomatoes  in a blender and blend well
• Add this mint, coriander, and tomato paste and cook till the oil gets separated from the gravy
• Then add chili powder and gram masala and give a good mix
• Add in curd and mix well
• Add chopped mushrooms, and cook for five minutes on a high flame, so that it rereleases its water content 
• Add the required water and salt for biryani 
• Squeeze half a lemon and bring it to a boil
• Finally, add soaked jeera samba rice(seeraga samba rice)and cook on a high flame for 10 minutes
• Then close the lid and cook on a low flame for 15 minutes, keeping weight above the biryani pot, should be completely closed with no gaps 
• After 15 minutes open the biryani pot, add a little ghee, and give a good mix
• Tasty and flavourful biryani is ready to relish with raita and brinjal gravy 

Mushroom biryani with images

Add oil and ghee to a biriyani pot

Then add whole garam masalas and fry well

Add sliced onion and green chilli and saute well till it turns golden brown

Add ginger garlic paste and cook till the raw smell vanishes

Add mint leaves, coriander leaves, and tomatoes  to a blender

And make a fine paste

Add the mint coriander and tomato paste to the biryani pot and cook till the oil gets separated from the gravy 

Add chili powder 

Then add garam masala and give a good mix

Add curd, and cook nicely

Add diced mushrooms 

Add the required water to the biryani and the required salt and bring it to a boil

Add half an hour of soaked rice to the biryani pot

Then bring it to a boil on high flame for 10 mins

Choose the lid and keep weight above it, cook on a low flame for 15 mins

Let it rest for 10 minutes, open the lid and stir well 

Mushroom biryani is ready to relish with raita and brinjal gravy