Chettinad Mushroom Biryani

INGREDIENTS

• 1 cup basmati rice 
• 200 grams mushrooms 
• Whole spices to taste: black peppercorns, cloves, star anise, bay leaf, black cardamom and green cardamom 
• 1 large onion, sliced 
• 2 medium tomatoes, chopped 
• 1 teaspoon each turmeric powder, chilli powder and coriander powder 
• 2 teaspoons garam masala 
• 1 cup coconut milk 
• Salt to taste 
• 3 tablespoons oil 

For the marination: 

• 1 cup coriander leaves 
• ½ cup mint leaves 
• 3 green chillies 
• ½ inch ginger 
• 3 garlic cloves 
• 3 tablespoons curd 

METHOD 

• Add all the ingredients for the marination to a mixer and blend them. 
• Wash the mushrooms well and cut them into 2 or 4 parts. 
• In a bowl, add the mushrooms and the blended paste and mix well. Let them marinate for 45 minutes. 
• Meanwhile, wash and soak the basmati rice for half an hour. 
• Add oil to a thick-bottomed pan. 
• Once the oil is heated, add all the whole spices followed by the onion. 
• Sauté till the onion is golden brown. 
• Add the tomatoes and let them cook well. 
• Add the powdered spices followed by the marinated mushrooms. 
• Mix everything well and cook with the lid on. 
• Once the mushrooms are softened, add 1 cup of coconut milk. 
• Now add 2 cups of water and let it all boil together. 
• Once the water is boiled, add the salt and the soaked and drained basmati rice. 
• Mix and let them cook together. 
• Once the water is soaked and the rice is cooked, turn the heat off. 
• Serve with raita. 

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