Mushroom Biryani with Mango Masala Raita & Cucumber Salad

Ingredients:

• 1 tsp Mustard Oil
• 1 tsp Refined Oil
• 3 no. Medium sized onion- Chopped
• 1 large tomato- very finely chopped or pureed
• 3 Green Chilies- Chopped
• A bunch Coriander- Chopped
• A bunch Mint- Chopped
• 1 tsp Shahi Jeera
• 1 pc Cinnamon stick
• 2-3 Cloves
• 1 Bay leaf
• 2 star anise
• 1/2 tsp Turmeric powder
• ½ tsp Garam masala powder
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tbsp Ginger Garlic paste
• 12-13 Button Mushrooms, sliced
• Small handful of Porchini Mushrooms, washed and soaked in hot water.
• 1 1/2 cup Rice of your choice
• 1 tbsp Yoghurt
• Few drops rose water

Method:

1. Wash, soak and cook your rice along with ghee and jeera tadka. Add rose water. Cook until3/4th done.
2. Heat up the oil in a pan. Add in cinnamon, cloves, anise, jeera and bay leaf. Once the aroma is released, add in onions, green chilies. Cook well till brown, add ginger garlic paste and cook till the raw smell goes. Add in tomatoes, cook it for while and then add all powdered masalas.
3. Cut the soaked porchini mushrooms, add it to the pan. After 5-6 mins, add the button mushrooms. Cook till soft.
4. Add in chopped coriander and mint.
5. Add yoghurt and cook for a while longer. Add this mushroom masala to the nearly cooked rice, mix well and cover and cook.