60 MUSHROOM BIRYANI

Mushroom/Kukurmutta/Kaalan/Kukku godugu(Putta godugolu)


Basmati Rice - 2 cups
Mushroom - 8 0Z pack
Onion - 1
Tomato - 3 or 4 medium
Green chillies - 2 slit long
Ginger and garlic paste - 1 1/2 tbsp
Coconut milk - 1 cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala powder/Biryani Masala - 1 tsp
Mint and coriander leaves - few
Lime juice - Half of a small lime
Bay Leaf - 2
Cardamom - 2 or 3
Clove - 3
Cinnamon - 2 small piece
Cumin seeds - 1 tsp
Salt as needed
Oil - 3 tbsp


Wash rice and drain water and keep it aside for 20 mts.

Clean and cut mushroom into 4 pieces.


Heat oil in a pressure pan and add bay leaf, cardamom, clove, cinnamon and cumin seeds. Wait for few seconds and add onions cut lengthwise thinly. Fry till nice brown. Next add green chillies and ginger and garlic paste. Saute for a minute until raw smell leaves. Then add chopped tomatoes. Fry till they mashed and pulpy and water leaves out and oil floats on top. Next add chopped mushroom and saute for a minute or two and then add all the masala powders and mix and immediately add the drained rice. Fry for a minute, also add mint and coriander leaves. Next add coconut milk and 3 cups of water. Also add salt and lime juice. Reduce flame and cover and cook till done or transfer to a rice cooker and cook till done. ( Can also cook for one whistle). But I usually cover and cook till done or the rice cooker method. Serve with any raita or gravy.


Honest Scrap award from Champa at Stories from an Indian Kitchen.


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