corn pulao recipe - spiced pulao made with sweet corn.
INGREDIENTS (measuring cup used, 1 cup = 250
ml)
main ingredients:
1 heaped cup regular rice or basmati rice, 210 to 215 grams
1.5 cups corn kernels
2 tbsp oil
1 medium to large onion, thinly sliced or cup sliced onion
tsp turmeric powder/haldi
tsp red chilli powder/lal mirch powder
tsp coriander powder/dhania powder
2 cups water or add as required
salt as required
2 tbsp chopped coriander leaves for garnish
cup chopped coriander leaves/dhania patta
1 tbsp chopped mint leaves/pudina patta
inch ginger/adrak, chopped or tsp chopped ginger
1 or 2 green chilies, chopped
3 to 4 small garlic/lahsun, chopped
1 tbsp desiccated coconut or fresh coconut
1 to 2 tbsp water for grinding
1 small to medium indian bay leaf/tej patta
2 green cardamoms
2 to 3 cloves/lavang
1 inch cinnamon/dalchini
1 small star anise/chakriphool (optional)
1 or 2 single strands of mace/javitri
tsp cumin seeds/jeera
4 to 5 black peppers
1 tiny piece of stone flower/patthar ke phool (optional)
for the green chutney paste
whole spices (sabut garam masala)
INSTRUCTIONS
1.
rinse 1 heaped cup rice well in water and then soak in enough water for
20 minutes. after 20 minutes strain the rice well and keep aside. i used
ambe mohur rice (mango blossom rice). you can also use basmati rice or
regular rice.
2. when the rice is soaking, slice the corn kernels from the corn. keep them
aside. from 1 medium corn cob, i got 1.5 cups corn kernels. you can also
use 1 cup corn kernels.
3. for the green chutney paste, take the ingredients mentioned "for green
chutney" in a small grinder or chutney grinder.
4. add 1 to 2 tbsp water and grind to a smooth paste. you can skip
coconut, if you don't have. in this case, add 1 to 2 tsp water while
grinding. if not grinding then just add chopped coriander and mint leaves
after the onions are browned, directly in the cooker. also add 1 tsp ginger
garlic paste and skip desiccated coconut.
5. heat 2 tbsp oil in a pan. add all the spices mentioned under the list
"whole spices". allow them to crackle.
6. then add the thinly sliced onions. saute the onion still they start
becoming golden.
7. then add the ground paste.
8. stir well and saute for a couple of seconds.
9. then add the corn kernels.
10. season with the following spices - tsp turmeric powder, tsp red chilli
powder and tsp coriander powder.
11. stir very well and add the rice.
12. gently stir and mix the rice with the rest of the ingredients.
13. now add 1.75 to 2 cups water. depending on the type and quality of rice,
you can add water. for basmati rice, you can add 1.5 to 1.75 cups of
water. organic basmati rice requires more water to cook. so add 2 cups of
water for organic basmati rice. stir.
14. season with salt. taste and the water should have a slightly salty taste.
15. cover and pressure cook on a medium flame for 2 whistles or for 9 to 12
minutes. here i pressure cooked for 15 minutes, since ambe mohur rice
takes a longer time to cook than basmati rice.
16. when the pressure settles down on its own, remove the lid. gently fluff
the rice. garnish the pulao with 2 tbsp chopped coriander leaves and then
serve corn pulao with a side veggie salad or raita.
baby corn pulao recipe - easy lunch idea. spiced pulao made with baby corn.
INGREDIENTS (measuring cup used, 1 cup = 250
ml)
main ingredients:
1 cup basmati rice or seeraga samba or any regular rice, 200 grams
100 to 150 grams baby corn, 12 to 14 baby corns
2 tbsp oil
tsp cumin seeds/jeera
1 inch cinnamon/ dal chini
1 small to medium tej patta/indian bay leaf
2 to 3 green cardamoms/hari elaichi/choti elaichi
2 to 3 cloves/lavang
1 small star anise/chakriphool (optional)
50 grams onion or 1 medium onion, fnely chopped or cup fnely
chopped onion
tsp turmeric powder/haldi
tsp red chilli powder/lal mirch powder
tsp coriander powder/dhania powder
1.5 to 2 cups water for pressure cooking
salt as required
1 to 2 tbsp chopped coriander leaves/dhania patta for garnish
for the ground paste:
65 grams tomato or 1 medium tomato or cup chopped tomatoes
cup chopped coriander leaves
1 or 2 green chilies, chopped
inch ginger/adrak, chopped
3 to 4 small to medium garlic cloves/lahsun, chopped
INSTRUCTIONS
soaking rice:
1.
rinse 1 cup rice frst a couple of times in water. then soak in enough
water for 30 minutes.
2. after 30 minutes, drain the rice and keep aside.
preparing the ground paste:
1.
when the rice is soaking, prepare this ground paste. take cup
chopped tomatoes, cup chopped coriander leaves, 1 or 2 green chilies
(chopped), inch ginger (chopped) 3 to 4 small to medium garlic cloves
(chopped) in a small chutney grinder jar.
2. without adding any water, grind to a chutney like consistency. keep
aside.
preparing baby corn rice:
1.
2.
heat 2 tbsp oil in a pressure cooker.
add the following whole garam masala and saute till they crackle - tsp
cumin seeds, 1 inch cinnamon, 1 small to medium tej patta, 2 to 3 green
cardamoms, 2 to 3 cloves and 1 small star anise (optional).
3. next add cup fnely chopped onion.
4. saute the onions till they become golden.
5. then add the ground paste. stir and saute for 1 to 2 minutes on a low
flame.
6. next add the spice powders - tsp turmeric powder, tsp red chilli
powder and tsp coriander powder and mix very well.
7. add sliced or chopped baby corn (100 to 150 grams baby corn). stir and
then add the rice.
8. stir and mix the rice with the rest of the ingredients.
9. add 1.5 to 2 cups water. add water depending on the quality of rice. i
added 1.75 cups water.
10. add salt. stir very well. check the taste of the stock and it should taste a
bit salty.
11. pressure cook on medium flame for 2 to 3 whistles or 8 to 10 minutes. if
you add 2 cups water, then pressure cook for 3 whistles and if you add
1.5 to 1.75 then cook for 2 whistles.
12. let the pressure come down on its own and then remove the lid. fluff the
rice with a fork.
13. serve baby corn rice with a side raita or a veggie salad.
vegetable tahiri recipe - spiced one pot rice dish made with veggies and
spices. a specialty from uttar pradesh cuisine.
INGREDIENTS (measuring cup used, 1 cup = 250
ml)
veggies:
200 to 210 grams potatoes, 2 large potatoes or 1 cup tightly packed
potatoes
200 to 210 grams cauliflower, 2 cups chopped cauliflower florets
115 grams carrots or 2 medium sized or cup chopped carrots
50 grams french beans or 12 to 14 french beans or cup chopped
beans
cup green peas, fresh or frozen
other ingredients:
3 tbsp ghee
175 grams or 3 medium sized onions or 1 cup heaped sliced onions
155 grams tomatoes or 3 medium sized tomatoes or cup chopped
tomatoes
1 tbsp ginger-garlic paste or 1 inch ginger + 6 to 7 garlic, crushed to a
paste in mortar-pestle
1 tbsp chopped mint leaves/pudina patta
3 tbsp chopped coriander leaves/dhania patta
3 green chilies, slit
1 tsp red chilli powder/lal mirch powder
1 tsp coriander powder/dhania powder
tsp turmeric powder/haldi
1.5 cups basmati rice, 300 grams
tbsp lemon juice
1 tsp kewra water or rose water (optional)
3 cups water
salt as required
whole spices:
1 tej patta/indian bay leaf
4 green cardamoms/chotti elaichi
2 black cardamoms/badi elaichi
4 to 5 cloves/lavang
2 sticks each of 1 inch cinnamon
INSTRUCTIONS
prepping:
1.
rinse 1.5 cups basmati rice in water very well till the water runs clear of
starch. then soak the rice in enough water for 30 minutes.
2.
3.
after 30 minutes, drain the rice and keep aside.
rinse and soak 2 cups mediums sized cauliflower florets in hot water for
15 to 20 minutes. this blanching step is optional and only to get rid of any
insects or worms in the cauliflower. after blanching the cauliflower, drain
them and keep aside. also chop the rest of the veggies and keep aside.
preparing tahari:
1.
heat 3 tbsp ghee in a thick bottomed deep pot or pan. add the following
spices and saute till the spices splutter and become fragrant - 1 tej patta,
4 green cardamoms, 2 black cardamoms, 4 to 5 cloves and 2 sticks each
of 1 inch cinnamon. instead of ghee you can also use mustard oil or
sunflower oil.
2. then add 1 cup heaped sliced onions.
3. stir and begin to saute the onions.
4. sauteing the onions take a lot of time. so add a pinch of salt for quick
cooking of the onions.
5. saute till the onions become golden.
6. then add 1 tbsp ginger+garlic paste. saute for a few seconds till the raw
aroma of ginger and garlic goes away.
7. add cup chopped tomatoes. saute the tomatoes for a minute or two.
8. then add 1 cup tightly packed diced potatoes. saute the potatoes for 3 to
4 minutes on a low to medium flame.
9. next add cup chopped carrots, cup chopped french beans , cup
fresh or frozen green peas and the cauliflower florets.
10. mix the veggies with the rest of the ingredients.
11. then add 1 tbsp chopped mint leaves, 3 tbsp chopped coriander leaves,
3 slit green chilies, 1 tsp red chilli powder, 1 tsp coriander powder and
tsp turmeric powder.
12. stir and mix very well.
13. add tbsp lemon juice.
14. then add rice. mix the rice very well with the masala and saute for a
minute.
15. pour 3 cups water. you can also add 1 tsp rose water or kewra water at
this step.
16. season with salt.
17. cover the pan with a tight lid. if you want you can also seal the pan with
an aluminium foil and then cover the pan with a lid.
18. on a low flame, cook the tahiri till all the water is absorbed and the rice
grains are fluffy and soft. it took me 20 minutes for the rice to cook. time
will vary depending on the size and volume of pan, the thickness of pan,
flame intensity etc.
19. once done, give a resting time of 5 minutes. then gently fluff and serve
vegetable tahiri with a raita or plain curd.
baby potato biryani - dum biryani made with small potatoes.
INGREDIENTS (measuring cup used, 1 cup = 250
ml)
for cooking rice:
1 heaped cup basmati rice
1.25 to 1.5 cups water
tsp salt
for shallow frying potatoes & onions:
1 large onion, 125 grams or 1 cup thinly sliced onions
250 grams baby potatoes or 22 to 24 baby potatoes
4 tbsp oil
for the biryani gravy ground paste:
2 large tomatoes, 200 grams or to 1 cup chopped tomatoes
inch ginger, chopped
4 to 5 medium garlic cloves, chopped
1 or 2 green chilies, chopped
2 tbsp chopped mint leaves/pudina patta
2 tbsp chopped coriander leaves/dhania patta
3 tbsp grated fresh coconut or dessicated coconut
tsp cumin seeds/jeera
tsp fennel seeds/saunf
3 to 4 tbsp water for grinding
1 medium to large bay leaf or 7 to 8 curry leaves
3 to 4 cloves/lavang
5 to 6 black pepper/sabut kali mirch
3 green cardamoms/chotti elaichi
for preparing biryani gravy:
1 inch cinnamon/dal chini
a small piece of stone flower/dagad phool or pathar ke phool (optional)
tsp turmeric powder/haldi
tsp red chili powder/lal mirch powder
1 tsp coriander powder/dhania powder
tsp garam masala powder
1 to 1.25 cups water ( i added 1.25 cups)
salt as required
for layering:
1 tbsp chopped mint leaves
1 tbsp chopped coriander leaves
1 tsp kewra water or rose water or a few saffron strands dissolved in 1 to
2 tbsp
warm milk or water OR a few drops of natural orange or yellow color
extract dissolved in 2 tsp water (optional)
a few drops of lemon juice
INSTRUCTIONS
cooking rice:
1.
rinse 1 heaped cup basmati rice very well, till the water runs clears of
starch.
2. soak the rice grains in water for 30 minutes.
3. after 30 minutes, drain the rice grains and add them to a pressure
cooker. also add tsp salt. pour 1.5 cups water and pressure cook the
rice for 8 minutes or 1 whistle. since i used organic rice, i have used 1.5
cups water for pressure cooking. if using any other basmati rice, then add
1 to 1.25 cups water.
4. when the pressure settles down on its own, open the lid and gently fluff
the rice with a fork. keep aside. you can also cook the rice in a pot or pan
instead of pressure cooking. for pressure cooking, if there is any water
left, then drain the rice. the rice which i cooked, did not have any water in
it. please note i have not added any spices in the rice. if you want, you
can add inch cinnamon, 2 green cardamoms, 1 small to medium tej
patta and 2 cloves.
frying the potatoes & onions:
1.
rinse the potatoes very well. then peel and halve them. if they are large,
you can quarter them. peeling these small potatoes does take time. you
2.
3.
4.
5.
6.
7.
8.
9.
can also add them with the peels. soak the potatoes in water to avoid
discoloration.
before frying wipe the potatoes dry in a clean kitchen towel.
heat 4 tbsp oil in a pan. add the potatoes.
shallow fry the potatoes in medium hot oil.
fry till they become crisp with some golden spots on them. fry the
potatoes well. they should be cooked from the center. halving the
potatoes help in quick frying. you can also parboil and then fry the
potatoes. alternatively you can directly cook the potatoes in the gravy
itself.
place the shallow fried potatoes on a kitchen paper towel or napkins.
in the same oil, add 1 cup thinly sliced onions.
saute them on a low to medium flame, stirring often, till the onions
caramelize or turn golden.
remove them and keep aside.
making the biryani gravy:
1.
2.
3.
4.
5.
6.
7.
8.
9.
now in a grinder jar, take the following ingredients - 1 cup chopped
tomatoes, inch ginger, (chopped), 4 to 5 medium garlic cloves
(chopped), 1 or 2 green chilies (chopped), 2 tbsp chopped mint leaves, 2
tbsp chopped coriander leaves, 3 tbsp grated fresh coconut or
desiccated coconut, tsp cumin seeds, tsp fennel seeds.
add 3 to 4 tbsp water and grind to a smooth paste. keep aside.
heat the same pan in which we sauteed the onions. then add 1 medium
to large tej patta leaf or 7 to 8 curry leaves, 3 to 4 cloves, 5 to 6 black
pepper, 3 green cardamoms, 1 inch cinnamon, a small piece of stone
flower/ pathar ke phool (optional).
now add the ground paste.
add tsp turmeric powder, tsp red chili powder, 1 tsp coriander
powder & tsp garam masala powder.
stir and saute till you see oil leaving sides of the masala paste.
add salt and pour 1 to 1.25 cups water.
bring the gravy to a simmer on medium to high flame. this takes about
about 7 to 8 minutes.
then switch off the flame. keep the pan down.
assembling and layering:
1.
2.
sprinkle the half of the fried onions on the gravy.
then place half of the fried baby potatoes.
3.
4.
5.
6.
7.
now layer with all of the rice. if you want you can make 4 layers each of
the gravy and rice.
then place the remaining half of the fried baby potatoes and fried
onions.
evenly add 1 tbsp chopped mint leaves, 1 tbsp chopped coriander
leaves, a few drops of lemon juice, 1 tsp kewra water or rose water. also
sprinkle a solution of few drops of natural orange or yellow color extract
dissolved in 2 tsp water. you can also add a few saffron strands dissolved
in 1 to 2 tbsp warm milk or water. for the yellow color, you can also
dissolve one to two pinches of turmeric in 1 to 2 tsp water.
now cover the pan with a moist kitchen towel, taking care it does not
touch the biryani. secure the lid frmly on the pan. place the biryani on a
heated tawa/griddle on a low flame. placing the pan on a hot tawa, does
not burn the biryani from the bottom.
cook the biryani on dum for 30 to 35 minutes. allow a standing time for 5
to 7 minutes, then serve the baby potato biryani with raita, roasted papad
and pickle.
paneer fried rice - mildly spiced indian style paneer fried rice
INGREDIENTS (measuring cup used, 1 cup = 250
ml)
for cooking rice:
1 heaped cup rice, regular or basmati rice, 220 grams, or 4.5 to 5 cups
leftover cooked rice
1.75 cups water
tsp oil
tsp salt
other ingredients:
2 tbsp oil
tsp shahjeera/caraway seeds or cumin seeds/jeera
1 medium onion, chopped or cup chopped onion
1 tsp ginger-garlic paste or 3 to 4 garlic + inch ginger, crushed to a
paste in mortar-pestle
1 medium to large tomato, chopped or cup chopped tomatoes
1 small to medium carrot, grated or shredded or chopped fnely, about
cup shredded carrots
7 to 9 french beans, thinly sliced or fnely chopped, about cup thinly
sliced french beans
1 small bell pepper or capsicum, fnely chopped, about cup fnely
chopped capsicum
250 grams paneer, chopped in cubes
tsp crushed black pepper or pepper powder
tsp red chili powder or add as per taste
tsp garam masala powder
salt as required
INSTRUCTIONS
cooking rice:
1.
2.
3.
4.
5.
rinse 1 heaped cup regular rice or basmati rice very well in water. then
soak the rice grains in water for 30 minutes.
after 30 minutes, drain and add the rice in a pressure cooker. add salt.
pour 1.75 cups water and drizzle tsp oil.
stir and pressure cook the rice for 2 whistles or for about 10 minutes.
when the pressure settles down on its own, remove the lid and fluff the
rice. you can also cook the rice in a pot. if using cooked rice, the amount
to be added is 4.5 to 5 cups of cooked rice.
you can also take the rice in a plate and allow the grains to cool
completely, before you add them to the stir fried veggies.
prepping veggies:
1.
meanwhile, when the rice is soaking, you can do the prep work by
grating or shredding the carrot, thinly slicing the french beans, fnely
chopping the capscium/green bell pepper and chopping the onion and
tomato.
preparing stir fried rice:
1.
heat 2 tbsp oil in a deep pan or kadai and add tsp shahjeera/caraway
seeds or cumin seeds/jeera. saute till they splutter.
2.
3.
then add the fnely chopped onions and saute till they turn translucent.
add 1 tsp ginger-garlic paste and saute till the raw aroma of ginger-garlic
goes away.
4. next add the chopped tomatoes. stir well.
5. saute till the tomatoes soften and turn mushy.
6. now add the thinly sliced french beans. stir fry on a medium flame for 3
to 4 minutes.
7. then add the grated carrots and fnely chopped capsicum. mix and
continue to stir fry on a medium flame for 4 to 5 minutes.
8. then add paneer cubes. also sprinkle some tsp crushed black pepper
or pepper powder, tsp red chili powder and tsp garam masala
powder. stir and mix very well.
9. then add the cooked rice. season with salt.
10. gently stir and mix everything very well. you can add the rice in parts if
you want. check the taste and add more spice powders or salt as per
your taste preferences.
11. serve paneer fried rice with a side veggie salad or raita.
chettinad mushroom biryani - spicy vegetarian biryani with mushrooms from
the chettinad cuisine.
INGREDIENTS (measuring cup used, 1 cup = 250
ml)
for marinating rice:
1 heaped cup basmati rice or seeraga samba rice
1 tsp ghee for marinating rice
cup chopped mint leaves/pudina patta
cup chopped coriander leaves/dhania patta
3 to 4 green chilies/hari mirch
3 to 4 medium garlic cloves/lahsun
inch ginger/adrak
tbsp water
for ground paste:
for marinating mushrooms:
200 to 250 grams white button mushrooms, quartered
3 tbsp fresh curd/dahi/yogurt
to tsp turmeric powder/haldi
tsp red chilli powder/lal mirch powder
tsp garam masala powder
1 tsp coriander powder/dhania powder
2 to 2.5 tbsp oil
1 inch cinnamon/dalchini
2 green cardamoms/choti elaichi
3 to 4 cloves/lavang
6 to 7 black pepper
1 medium to large tejpatta
2 single strands of mace
1 small piece of stone flower (optional)
2 marathi moggu (optional)
1 tsp fennel seeds
2 medium onions or 100 grams onions, thinly sliced
1 medium to large tomato, 80 grams, chopped
to 1 cup water or add as required
1 cup thick coconut milk
some chopped coriander or mint leaves for garnish
salt as required
other ingredients:
INSTRUCTIONS
prepping and marinating rice:
1.
frst rinse rice very well in water. then soak the rice in water for 30
minutes.
2. after 30 minutes, drain the rice and add 1 tsp ghee to it.
3. coat the rice with ghee very well and allow to marinate for 20 to 25
minutes. instead of marinating, you can also saute the rice in ghee lightly.
prepping veggies:
1.
when you keep the rice for soaking, prep the ingredients. frst rinse or
wipe dry and then quarter the mushrooms. take the mushroom in a
mixing bowl.
2. slice thinly 2 medium onions. chop 1 medium to large tomato. also chop
3 to 4 green chilies, 3 to 4 medium garlic cloves and inch ginger. also
chop mint and coriander leaves.
preparing the ground paste:
1.
in a small grinder or chutney grinder, take cup chopped mint leaves,
cup chopped coriander leaves and the chopped green chilies, garlic &
ginger. add tbsp water and grind to a smooth paste.
marinating mushrooms:
1.
add the ground paste along with 3 tbsp curd to the chopped
mushrooms.
2. add to tsp turmeric powder, tsp red chilli powder, tsp garam
masala powder and 1 tsp coriander powder.
3. gently mix all the ingredients with the mushrooms. cover and keep aside
to marinate for 30 to 40 minutes.
4. take all the whole spices and keep aside.
preparing biryani:
1.
2.
3.
4.
5.
6.
heat 2 to 2.5 tbsp oil in a thick bottomed pot or pan. add the whole
spices and saute them till they are fragrant.
then add the sliced onions. stir very well and saute them on a low to
medium flame. add a pinch of salt for quick cooking of the onions.
stir often and saute till the onions become golden.
then add tomatoes. stir and saute the tomatoes for about 2 minutes.
add the marinated mushrooms. stir very well and saute the mushrooms
for 6 to 7 minutes or till they shrink and you see oil specks on top.
in the bowl there will be some marinade left. add 1 cup water and mix
the marinade with the water. add water as required depending on quality
of rice. You can add from to 1 cup water. since I used organic basmati
rice, i added 1 cup water.
7. add this water to the mushrooms.
8. then add 1 cup thick coconut milk. stir well.
9. season with salt and stir.
10. on a medium flame bring the mixture to a boil.
11. then add the ghee coated rice. stir well.
12. cover the pot or pan with a lid. check once or twice when rice is cooking.
13. on sim or low flame cook the biryani till the rice grains are done. it took
me 12 minutes for the rice to cook. depending on the thickness and
depth of pan, quality of rice and flame intensity, it can take 10 to 12
minutes.
14. once the rice grains are cooked, cover and allow to stand for 5 minutes
before serving. then gently fluff the rice with a fork.
15. garnish with mint or coriander leaves and serve chettinad mushroom
biryani with a side salad or raita.
chettinad mushroom biryani - spicy vegetarian biryani with mushrooms from
the chettinad cuisine.
INGREDIENTS (measuring cup used, 1 cup = 250
ml)
for marinating rice:
1 heaped cup basmati rice or seeraga samba rice
1 tsp ghee for marinating rice
cup chopped mint leaves/pudina patta
cup chopped coriander leaves/dhania patta
3 to 4 green chilies/hari mirch
3 to 4 medium garlic cloves/lahsun
inch ginger/adrak
tbsp water
for ground paste:
for marinating mushrooms:
200 to 250 grams white button mushrooms, quartered
3 tbsp fresh curd/dahi/yogurt
to tsp turmeric powder/haldi
tsp red chilli powder/lal mirch powder
tsp garam masala powder
1 tsp coriander powder/dhania powder
2 to 2.5 tbsp oil
1 inch cinnamon/dalchini
2 green cardamoms/choti elaichi
3 to 4 cloves/lavang
6 to 7 black pepper
1 medium to large tejpatta
2 single strands of mace
1 small piece of stone flower (optional)
2 marathi moggu (optional)
1 tsp fennel seeds
2 medium onions or 100 grams onions, thinly sliced
1 medium to large tomato, 80 grams, chopped
to 1 cup water or add as required
1 cup thick coconut milk
some chopped coriander or mint leaves for garnish
salt as required
other ingredients:
INSTRUCTIONS
prepping and marinating rice:
1.
frst rinse rice very well in water. then soak the rice in water for 30
minutes.
2. after 30 minutes, drain the rice and add 1 tsp ghee to it.
3. coat the rice with ghee very well and allow to marinate for 20 to 25
minutes. instead of marinating, you can also saute the rice in ghee lightly.
prepping veggies:
1.
when you keep the rice for soaking, prep the ingredients. frst rinse or
wipe dry and then quarter the mushrooms. take the mushroom in a
mixing bowl.
2. slice thinly 2 medium onions. chop 1 medium to large tomato. also chop
3 to 4 green chilies, 3 to 4 medium garlic cloves and inch ginger. also
chop mint and coriander leaves.
preparing the ground paste:
1.
in a small grinder or chutney grinder, take cup chopped mint leaves,
cup chopped coriander leaves and the chopped green chilies, garlic &
ginger. add tbsp water and grind to a smooth paste.
marinating mushrooms:
1.
add the ground paste along with 3 tbsp curd to the chopped
mushrooms.
2. add to tsp turmeric powder, tsp red chilli powder, tsp garam
masala powder and 1 tsp coriander powder.
3. gently mix all the ingredients with the mushrooms. cover and keep aside
to marinate for 30 to 40 minutes.
4. take all the whole spices and keep aside.
preparing biryani:
1.
heat 2 to 2.5 tbsp oil in a thick bottomed pot or pan. add the whole
spices and saute them till they are fragrant.
2. then add the sliced onions. stir very well and saute them on a low to
medium flame. add a pinch of salt for quick cooking of the onions.
3. stir often and saute till the onions become golden.
4. then add tomatoes. stir and saute the tomatoes for about 2 minutes.
5. add the marinated mushrooms. stir very well and saute the mushrooms
for 6 to 7 minutes or till they shrink and you see oil specks on top.
6. in the bowl there will be some marinade left. add 1 cup water and mix
the marinade with the water. add water as required depending on quality
of rice. You can add from to 1 cup water. since I used organic basmati
rice, i added 1 cup water.
7. add this water to the mushrooms.
8. then add 1 cup thick coconut milk. stir well.
9. season with salt and stir.
10. on a medium flame bring the mixture to a boil.
11. then add the ghee coated rice. stir well.
12. cover the pot or pan with a lid. check once or twice when rice is cooking.
13. on sim or low flame cook the biryani till the rice grains are done. it took
me 12 minutes for the rice to cook. depending on the thickness and
depth of pan, quality of rice and flame intensity, it can take 10 to 12
minutes.
14. once the rice grains are cooked, cover and allow to stand for 5 minutes
before serving. then gently fluff the rice with a fork.
15. garnish with mint or coriander leaves and serve chettinad mushroom
biryani with a side salad or raita.
