Rice - 2 cups ( washed and soaked in water )
Mushroom - 500 gms ( diced into big chunks )
Carrot - 1 ( peeled and diced )
Potato - 2 ( peeled and diced )
Beans - 10 ( cut into1inch thick )
Onion ( medium ) - 2 ( cut lengthwise )
Tomato ( medium ) - 2 ( diced )
Ginger Garlic paste - 2 Tablespoon
Mint leaves - 1/2 cup ( finely chopped )
Coriander leaves - 1/2 cup ( finely chopped )
Green chillies - 4 ( slit lengthwise )
Lime juice - juice of 1/2 lime
Water - 3 1/4 cups
Yoghurt - 1/2 cup
Oil - 1 1/2 Tablespoon
Ghee - 1 1/2 Tablespoon
Salt - to taste
Cloves - 5
Cinnamon - 3 sticks of 1 inch thickness each
Bay leaves - 4
Cardamom - 3
Cumin seeds - 1 Teaspoon
Fennel seeds - 1 Teaspoon
Whole Black Pepper - 4 corns
Chilli powder - 1 1/4 Teaspoons
Coriander powder - 2 Teaspoons
1. Heat the oil and ghee in a 5 litre pressure pan and add the whole spices when the oil is hot.
2. Add the green chillies followed by the onions and cook until they become translucent.
3. Add the mint leaves and cook until the raw smell of the leaves go away.
4. Add the ginger garlic paste and cook until the raw smell goes away.
5. Add the tomatoes along with little salt and cook until they are completely mashed. Now add the masalas and cook until the raw smell of the masalas go away.
6. Add the yoghurt and give a stir. Then add the mushroom, carrot, potato, beans and coriander leaves and mix them well with the tomato gravy.
7. Add the rice and water and stir well. Add the lime juice and check for salt.
8. Cover the pressure pan with lid and put the weight on. Reduce the heat to medium and allow 2 whistles and then turn off the heat.
9. Once the pressure is completely released, open the lid and give a quick stir.
Serve the mushroom biryani with onion raitha.
* 1:1 ratio of water and coconut milk can be added instead of just water for additional flavour.