HOLIDAY SPECIAL !!!!

MUSHROOM BIRYANI

Ingredients:
1 cup mushroom
2 tbsp ginger-garlic paste
2 pinches turmeric powder
3-4 tbsp sour cream
2 onions finely chopped
4-6 cloves with heads pinched
1-2 small cinnamon sticks
1 tsp cumin seeds
¼ tsp mustard seeds
2-3 green chillies
2 tsp dry coconut powder
4 tbsp butter
2 tbsp vegetable oil
15-20 cashews
2 cups basmati rice
4 cups water
3-4 bay leaves


Method:
1. Heat butter and vegetable oil; add cloves, cinnamon sticks, cumin seeds, mustard seeds (allow them to splutter), and green chilies. Then add ginger-garlic paste followed by onions. Also add turmeric powder. Sauté the onions till they turn almost brown. When they are almost brown, add coconut powder.
2. Add mushroom to the onions, cover it with a lid and let it cook for 15-20 minutes. Check occasionally.
3. Meanwhile, in a separate pan, heat butter; add cumin seeds, cloves, cashews, and bay leaves. Add basmati rice and water. Cook until rice is half cooked. Keep this aside.
4. Apply little butter to a baking pan and then layer cooked mushroom and rice alternately. Garnish with cilantro, cut lemons (optional), and red food color (saffron is optional). Seal it with an aluminum foil and bake in oven for 15-20 minutes at ~450oC.