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Monday, 20 March 2017

Dum Aloo Biryani with Mushroom Masala


INGREDIENTS:
1 cup basmati rice 
8 baby potatoes boiled and peeled(dont overcook the aloo)
6 tsp oil or ghee
1 onion finely sliced
2 tsp ginger garlic paste
1 slit green chilli
1/4 cup chopped coriander leaves and mint leaves
Salt to taste

FOR THE MARINATION:
Marinate the boiled potatoes with 2 tblsp curds,1 tsp coriander pdr,2 tsp jeera pdr,1 tsp biryani masala pdr,1/2 tsp turmeric pdr,1/2 tsp salt--keep it for 20 mins

TO MAKE RICE:
Boil 4 cups water with 1 bay leaf,1 cardamom,2 cloves,a piece of cinnamon,salt to taste 
Once the water boils add washed basmati rice and cook till the rice is cookes 75%
Drain the water and spread the rice on a plate and keep aside
Discard the whole garam masala from the rice

PROCEDURE:

  • In a thick bottomed pan take oil/ ghee ,fry the onion slices till transparent
  • Add slit green chilli ,ginger aric paste and fry till raw smell goes
  • Add marinated potatoes and fry for 5 mins on a slow flame 
  • Now spread the cooked rice over the potato mixture
  • Pour the saffron milk over the rice and garnish with the chopped coriander and mint leaves
  • Cover with a lid tightly and cook on a slow flame for 1 to 15 mins
  • Serve hot !!
MUSHROOM  MASALA  INGREDIENTS:
10 mushrooms
4 tsp oil
1 tsp ginger garlic paste
Salt to taste
3 tblsp curds
1/4 cup milk
1 tsp kasuri methi
Chopped coriander leaves

FOR THE MASALA PASTE:
Boil 1 roughly chopped onion and one tomato with little water ( you can also micro it for 2 mins)
Once it comes to room temperature grind it with 2 tsp red chilli pdr,1 tsp jeera pdr,1 tsp coriander pdr, 1/2 tsp turmeric pdr,1/2 tsp any garam masala pdr ,4 almonds --make a fine paste and keep aside

PROCEDURE:
  • Wash and cut the mushrooms
  • In a pan heat oil ,fry ginger garlic paste and fry for 5 mins
  • Add the masala paste and fry well for 5mins
  • Now drop in the chopped mushrooms,salt,curds,milk ,kasuri methi and mix well
  • Add water if needed and make it boil till the mushrooms are cooked
  • Finally garnish with chopped coriander leaves and serve hot!!!






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