Chettinadu Mushroom Biriyani

Ingredients:

Basmathi Rice – 1 kg

Mushroom – 4 Gms. (or) Mushroom – 200 Gms,

Carrot – 100 Gms,

Beans – 100 Gms,

Cabbage – 100 Gms,

Cauliflower – 100 Gms

Green Peas – 100 Gms

Cut into cubes of green peas sixe or lengthwise.

Onion -3 Nos finely chopped

Tomato – 3 Nos finely chopped

Green Chillies – 5 Nos

Garlic Flakes – 10 Nos

Grated Coconut – 2 Cups

Oil or Ghee or Dalda – 6 Tablespoon

Cinnamon – An onch

Ginger – An inch

Fennel Seeds – 1 Teaspoon

Clove - 3 Nos

Turmeric Powder – 1 Teaspoon

Corriander Leaves – A handful

Mint Leaves – A Handful

Salt – To taste

Method:

Cut Mushroom and vegetables and cut to medium sized cubes or lengthwise.

Extract milk from the grated coconut and keep aside.

Grind together, fennel, garlic, ginger, cloves, turmeric powder and green chiilies.

Heat a pan, add oil or ghee and then add onion, when it turns transparent add the cinnamon, tomato and mushroom or mushroom and vegetables and saute for a while.

Add the Corriander leaves and the mint leaves.

Then add the ground masala mix and add the required amount of salt.

Then add water to the level all the items to immerse and then allow it to boil.

Then add the briyani rice along with the watre, pre washed and soaked for an hour.

When half cooked add the coconut milk and mix together and allow to cook in low flame.

When the rice is fully cooked turn the rice slowly and keep it tightly closed for 20 minutes before serving.