Mushroom peas briyani

Ingredients :

Mushroom - 200gms

Peas - 50gms

Basmati rice - 1.5 cups

Onion - 2 nos

Tomato - 1 no

Ginger garlic paste - 2tbsp

Green chili - 3 nos

Red chili powder - 1 tbsp

Coriander powder - 1 tbsp

Garam masala  - 1/2 tbsp

Turmeric powder - 1/4 tbsp

Curd - 2 tbsp

Mint leaves - a handful

Cardamom - 2 nos

Fennel seeds - ½ tspn

Cinnamon - ½ inch

cloves - 4-5 nos

Bay leaf - 2

Kalpasi (Black stone flower)- ½ tspn 

Oil - 2 tbsp

Salt needed

Recipe:

> Wash and Soak the basmati rice for 15 minutes

> Clean the mushroom and chop into 2 halves 

> And chop the onions and tomatoes

> In  a pressure cooker add oil and once heat add the spices ( fennel seeds, cardamom, cinnamon, cloves, kalpasi, bay leaf) 

> Then add the chopped onions 

> once turns translucent add the green chilies and ginger-garlic paste. Saute well

> Add the tomatoes and once mushy 

> Add the mushroom and peas 

> And then add mint leaves. 

> Mix well then add the masalas (chili powder, coriander powder, garam masala, turmeric powder) 

> Mix well for a minute 

> And then add curd and a little salt and mix well and leave for 2 minutes in a low flame

> Once it separates oil add the water ( for 1.5 cups of rice add 3 cups of water) 

> When the water starts to boil add the rice and check for salt if necessary add little more salt 

> Close the cooker with a plate and place a heavy-bottomed vessel with water on top of it and allow it to cook for 20 minutes in a low flame. 

> After 20 minutes off the flame and allow it to cool for 5 more minutes.

> Serve hot with raita. 

Recipe by: Adhilakshmi Rajesh