Directions
- 1Wash the basmati rice in cold water and soak for at least 30 minutes.
- 2Heat oil in a large pot over medium-high heat. Add cumin seeds and let them splutter.
- 3Add the chopped onions and green chilies, and sauté until the onions are golden brown.
- 4Add ginger-garlic paste and sauté for another minute.
- 5Add the sliced mushrooms and sauté for a few minutes until they release their moisture and shrink in size.
- 6Add the chopped tomatoes and cook until they are soft and mushy.
- 7Add the coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute.
- 8Add the yogurt, salt, and half of the chopped Ciriander and mint leaves. Mix well and let it cook for a few minutes until the mixture is thick and the oil starts to separate.
- 9Drain the soaked rice and add it to the pot. Mix well.
- 10Add enough water to cover the rice by about 1 inch. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
- 11Cook for about 15-20 minutes until the rice is tender and all the water has been absorbed. Turn off the heat and let the biryani rest for about 5 minutes.
- 12Garnish with the remaining chopped coriander and mint leaves.
Ingredients
- 2 cups basmati rice
- 1 packet mushrooms, sliced
- 1 large onion, chopped
- 2 tomatoes, chopped
- 0.5 cup yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 0.5 tsp turmeric powder
- 0.5 tsp red chili powder
- 2 -3 green chilies, slit
- 0.25 cup chopped cilantro
- 0.25 cup chopped mint leaves
- to taste Salt
- as needed Oil
Equipment
large pottight-fitting lid
Tips
- Serve hot with raita.
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