Chettinad Mushroom Biriyani

Yields: 10 cups

2 cups rice

Wash and soak the rice for 30 minutes. Wash and drain.

Ground Paste

1/2 cup mint leaves
1/2 cup cilantro leaves
5 green chilies
1 tbsp garlic cloves, chopped
1 tsp ginger, chopped
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1/2 tsp red chili powder
2 tsp coriander powder
5.3 ounces unsweetened plain coconut yogurt

Grind all the above to a smooth paste.

For Marinating Mushrooms

24 ounces mushrooms, quartered

Add the ground paste, along with all the above to the chopped mushrooms, gently mix all the ingredients. Cover and keep aside to marinate for 30 to 40 minutes.

2 tbsp coconut oil
2" cinnamon stick
4 cardamom
4 cloves
6 black pepper
2 bay leaves
1 tsp fennel seeds

Heat oil in a pan, add the whole spices and sauté them till they are fragrant.

1 cup onion, thinly sliced

Add onion, sauté for 5 minutes in medium flame.

1 cup tomato, chopped

Add tomatoes and sauté for 2 more minutes.

Add marinated mushrooms, stir well and sauté for 5 minutes in medium flame and 11 minutes in high flame or till they shrink and almost all the water is gone (mushroom releases lot of water).

13.5 ounces (398 ml) coconut milk (1 can)
water (total coconut milk + water is 4 cups - 1:2 ratio)

1 tbsp + 1/4 tsp salt

Add coconut milk, water, salt and stir well. Bring the water to boil on medium flame.

soaked and drained rice

Heat a iron griddle and make it HOT.

Add rice and stir well. Cover the pan with a lid.

Reduce the iron griddle to low. Transfer the boiling mushroom biriyani pot and keep it on top of hot griddle.

Cook on low flame for 20 minutes.

After 20 minutes, turn off the flame and let it sit for 10 more minutes before opening the lid and mix well. Close the pan and keep it for another 20 minutes before serving (optional).

cilantro / mint leaves, chopped

Garnish with cilantro or mint.

Taste Note: Tastes AWESOME
Source: vegrecipesofindia