MUSHROOM BIRYANI-1

INGREDIENTS:-

1. Mushroom                     1 packet
2. Onion                             1 big
3. Tomatoes                        2 big
4. Biryani rice                     2 cups
5. Water                              4 cups
6. Ginger- garlic paste       2 tbsp
7. Turmeric                        1 tsp
8. Chilly powder                1 tsp
9. Green chilies                  4
10. Biryani masala powder   1 tsp
11. Salt                                 2 tsp
12. Lemon juice                    1 tbsp

FOR SEASONING:-

1. Bay leaf                      1 big
2. Stae anise                   2
3. Marati moggu            4
4. Cinnamon                  2"
5. Cloves                        5
6. Cardamom                 4
7. Mint leaves               handful
8. Oil                             4 tbsp
9. Ghee                         1 tbsp

METHOD

• Wash and soak rice for 1 hour.
• Slice onion, slit chilies, cut tomatoes, and cut mushrooms into 4 pieces.
• Heat oil in a heavy-bottomed vessel, add seasoning and fry.
• Add onion, and fry for a minute till light brown color.
• Add tomatoes, ginger-garlic paste, biryani masala powder, and fry for a minute.
• Now add mushroom, turmeric, chilly powder, salt, and fry.
• Add water and stir for 3 or 4 times and bring to boil.
• After boiling water add rice, lemon juice and keep on stirring until the rice comes up.
• The water and oil bubbles settle on top, now close the lid. Reduce the flame.
• Cook for 5 minutes, open the lid and mix once, and cook for another 5 minutes.
• Off the stove and leave it for 5 minutes.
• Serve with onion raitha, mushroom gravy, and mushroom fry.

CURRY LEAVES MUSHROOM GRAVY

INGREDIENTS:-

1. Mushroom                   1 packet
2. Onion                           1
3. Salt                               1 1/2 tsp
4. Water                            4 cups
5. Turmeric                       1 tsp
6. Curry masala                1 tbsp

FOR GRINDING:-

1. Onion                         1 big
2. Tomatoes                    4
3. Red chilies                 6
4. Ginger                        1"
5. Garlic                         9 flakes
6. Cinnamon                  2"
7. Cloves                        5
8. Fennel seeds              2 tsp
9. Cumin seeds              1 tsp
10. Kalpasi                      1"
11. Curry leaves              handful
12. Roasted gram            3 tbsp
13. Oil                             1 tbsp

FOR SEASONING:-

1. Oil                         3 tbsp
2. Mustard seeds       1 tsp
3. Urad dhal              1 tsp
4. Bengal gram         2 tsp
5. Curry leaves          little
6. Hing                      1/4 tsp

METHOD:-

• Fry the masala items given above for grinding in 1 tbsp of oil, cool down.
• Grind to a smooth paste, cut onion, chop coriander leaves.
• Heat oil in a pressure pan, add seasoning, splutter mustard seeds, fry dhal, curry leaves, and hing for a few seconds.
• Add onion and fry for a minute, add mushroom, salt, turmeric, and fry.
• Add the ground masala paste and fry for a minute.
• Add water and stir for 3 or 4 times and cook for 3 whistles.
• Garnish with coriander leaves, serve with mushroom biryani rice, chapati, idly, dosa.

MUSHROOM FRY-1

INGREDIENTS:-

1. Mushroom                1 packet
2. Ginger-garlic paste   1 tbsp
3. Chilly powder           2 tsp
4. Curry masala             2 tsp
5. Salt                            1 1/2 tsp
6. Cornflour                  1 cup
7. Red color                  1/4 tsp
8. Oil                             for frying

METHOD:-

• Soak mushroom for 1 hour and wash for 3 times.
• Drain water and cut each into 4 pieces.
• Marinate mushroom by adding salt, curry masala, chilly powder, red color.
• Mix well and keep it aside for 1/2 an hour. 
• The mushroom leaves out the water.
• Add cornflour before frying, no need to add water. 
• If added more water the mushroom splutters while frying.
• Heat oil in a Kadai and fry till crisp

MUSHROOM GRAVY-1

Ingredients

1. Mushroom                              1 packet
2. Onion                                     1 cut
3. Tomato                                  1 cut
4. Chilly powder                         1 tsp
5. Turmeric powder                    1/2 tsp
6. Coriander powder                  2 tsp
7. Salt                                         1 tsp
8. Oil                                          2 tbsps
9. Water                                     2 cups
10. Curry leaves                           5 
11. Coriander leaves                    little

For grinding

1. Coconut grated                       1/2 cup
2. Fennel seeds                           2 tsp
3. Jeera                                       1 tsp
4. Cinnamon                                1"
5. Cloves                                     5
6. Onion                                      1 no
7. Garlic                                      5 
8. Ginger                                     1"
9. Roasted gram                          1 tbsp                                

Method

• Wash and cut mushroom, onion, tomato.
• Heat oil and add seasoning.
• Fry onion, tomato, curry leaves, and mushroom.
• Add turmeric, chilly powder, coriander powder, salt, and ground masala.
• Add water and mix well.
• Cook for 20 minutes or for 1 whistle.
• Garnish with coriander leaves.
• Serve with rice and chapati.