Dindigul Biryani

Local Region: Dindigul, India


1 cup sliced mushroom
2 cup basmathi rice
1/2 cup curd
1 medium onion sliced thinly
fistful of chopped mint
fistful of chopped coriander leaves
1 1/2 tbsp of ginger garlic pate
2 green chili sliced
3 tbsp oil
1/2 tbsp red chili powder
1 star anise
1/2 tbsp Shahi Jeera
2 green cardamoms
1 cinnamon stick
4 cloves
1 strand of mace (from nutmeg seed)
4 green cardamoms small cinnamon stick
6 cloves fat pinch of grated nutmeg
1/2 tbsp stone flower
1/2 tbsp saunf

Cooking Instructions PREPARATION: 1.Wash and soak rice for at least 20 min 2.powder the ingredients mentioned under to powder MAKING MUSHROOM BRIYANI: Heat the pain with Oil,add the dry spices to temper. When they begin to sizzle, add onions and chilies and fry till golden. While the onion fry wash and chop mushrooms. Add ginger, garlic paste and fry till the raw smell dis appears. Add tomato and fry till the oil begins to separate. While this cooks bring 3 1/2 cup water to boil in a large pot. Add red chili powder, powdered masala, mint and coriander leaves fry for about 1 to 2 minutes. Add mushroom, fry on high for 2 minutes. Add boiling water to the mushroom mix and add rice & salt. Boiling water is added to prevent the mushrooms get soaked up in cold water.
Cool till the rice is fully cooked. If needed sprinkle some water. Garnish with coriander leaves. Serve mushroom with onion raita.

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