Layered Mushroom Briyani

Layered Mushroom Briyani

Ingredients

Serving Size:4

Marinate for the mushrooms:

2 packets button mushrooms
1tbsp of ginger garlic paste
1tbsp of chillie powder
1tbsp of gram masala
1tbsp chicken curry powder

1tbsp crushed chili flask

1tbsp ghee

½ tsp turmeric powder
4tbsp of lemon juice
1tsp of grounded pepper
2tbsp of olive oil
Salt to taste

Wet a large kitchen towel and wipe out the dirt from the mushrooms and keep aside. In a large bowl add all the marinate ingredient and whisk well. Add the mushroom and mix well and refrigerate overnight.

2 cups basmatic rice

1 large red onion thinly sliced

2 green chilli split

5 cardamon pods

5 cloves

1 small cinnamon stick

1 dried bay leaves

1/2tsp cumin seeds

2 garlic clove thinly sliced

3tbsp finely chopped mint leaves

4tbsp melt ghee

2thsp butter

8tbsp hot milk

3tbsp roasted cashew nuts

red and yellow food color

salt to taste.

Preparation Methods:

Preheat the oven at 350 °C and grill the marinated mushrooms for 30 minutes until and keep them aside.

Coat a non-stick pan with the butter and ghee. Once they are heated splutter cumin seeds, cardamon, cinnamon stick,bay leaves and cloves followed by the garlic,sliced onions and green chilies. Saute till the onions are brown-then add the rice and mix well . Finally add salt and 3 cups of water and transfer to the rice cooker.

Once the rice is cooked transfer them equally into 3 different bowls. Mix one bowl of the rice with red food color and the other with yellow food color.

Take a large oven proof dish and add half the rice without any food color, followed by the half the mushroom,2tbsp roasted cashew nuts and 2tbsp of hot milk.

Then add the red food colored rice with mushrooms and 2tbsp hot milk followed by the yellow colored rice and finally add the remaining rices and mushrooms . Mix them well and bake at 250° for 30 minutes. Serve the briyani hot with chopped coriander leaves or crispy friend onions