Mushroom Biryani with Tandoori Aloo and Gobi



INGREDIENTS:
1 Cup basmati rice wash n soak in water for 20 mins
10 mushrooms ,washed and cut into big pieces
3  tsp ghee or oil
Salt to taste

For making rice:
In cooker take oil put 1 cardamom,2 cloves,piece of cinnamon,fry for a minute ,add rice ,fry for 5 mins
Add salt and 1 1/2 cups water and cover the lid
Switch off the gas after 2 whistles 
If you dont want to make rice in cooker then take enough water in a vessel,once it comes to boil add cloves,cinnamon,cardamom and rice
Once the rice is cooked 75% strain it and allow it to cool

For the masala paste:
2 tsp oil
1/2 onion roughly chopped
2 green chillies
1/2 inch ginger
5 garlic cloves
1 red chilli
3 tsp grated coconut
1/4 cup coriander leaves
2 tblsp mint / pudina leaves
1/2 tsp turmeric pdr
1 tsp biryani masala pdr
Fry all these in oil for 5 mins and grind to a smooth paste and keep aside

In a pan take 4 tsp oil, fry 2 sliced onion till transparent
add the ground masala ,1/4 cup curds and fry
Put the mushrooms ,salt to taste and cook till it is done or becomes dry

In a Microwave dish make the layers of rice, mushroom gravy ,garnish with saffron milk,fried onions,chopped coriander leaves and micro it for 5 mins and serve hot with raita!!!

OR
In a thick bottomed vessel make the layers of prepared rice and mushroom  masala  and cover with a lid and cook on dum for 5-10 mins


INGREDIENTS FOR TANDOORI ALOO GOBI:
1O parboiled baby potatoes
1 cup gobi/ cauliflower cut into florets
2 tsp oil

ingredients for marination:

 3/4 cup hung curd
1 tsp garam masala
1 tsp ginger garlic paste
1 tsp kasuri methi
1 tsp chat masala
2 tsp roasted jeera pdr
2 tsp oil
2 tsp  red chilli pdr
1 tsp lemon juice

PROCEDURE:

  • Rinse the baby aloo well and paraboil in cooker for 1-2 whistles
  • Peel them and halve them and keep aside
  • Put the gobi florets in hot water ,with salt ,keep covered for 5 mins and then drain all the water
  • Marinate aloo and gobi florets with the ingredients mentioned for marination
  • Keep for 1 hr in the fridge
  • Grease the baking tray, bake the marinated aloo and gobi ,with some oil drizzled for 25 to 30 mins for 180 degreesC
  • Serve hot with mint chutney


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