Time to cook
A flavorful biryani that is prepared by marinating the mushrooms in spice powders and then cooking them with rice, coconut milk, and spices.
Pure Thick Coconut Milk
Ginger Garlic Paste
Red Chilli Powder
Pure Cow Ghee
1 Star Anise
In a bowl add basmati rice rinse it well add water and soak it for 30 minutes and set aside.
In a large pot add oil and roughly sliced onion. Fry until golden browned, remove to a bowl, and set aside.
To another mixing bowl add mushrooms along with curd, tomatoes, half of the fried onion, mint leaves, coriander leaves, ginger garlic paste, turmeric powder, red chilli powder, coriander powder, garam masala powder, and required salt. Mix well, marinade it, and set aside.
Heat a pot and add cinnamon, cloves, cardamom, star nice, cumin seeds (jeera), and fennel seeds.
Add ghee and mushroom curd mixture. Saute and cook on medium flame to avoid burning. In a few minutes, mushrooms will leave out water, keep cooking until all the water is absorbed.
When the mixture becomes thick, add basmati rice along with soaked water.
Now add thick coconut milk and water. Give a quick mix and Let it start to boil. Once it starts to boil cook covered for 15 mins in low flame. After 15 mins switch off and set aside undisturbed for another 15 mins.
Now open the lid and add the remaining fried onion and coriander leaves.
Add ghee and fluff the rice gently. Mix well but gently without breaking the rice. Serve hot.