Friday, October 31, 2008

Mushroom Biriyani


Biryani rice - 2 cups
Mushroom - 1 cup
Onion - 2
Curd - 2 tbsp
Ghee - 3 tsp
Oil - 30 ml
Tomatoes - 3
Ginger - a piece
Garlic - 7 pods
Small onion - 7
Cinnamon - a stick
Cardamom - 5 pods
Cloves - 5 crowns
Green chillies - 4
Mint leaves - 1/4 bunch
Coriander leaves - 1/4 bunch
Aniseeds - a tsp
Bay leaf - a piece
Salt - as required


Slice the onions and cut the mushroom in halves. Grind ginger, garlic, small onions, half the cinnamon, cloves and green chillies, mint leaves, coriander leaves and tomatoes.

Heat ghee in a pressure pan and sauté cleaned rice and then remove them.

Heat oil and sauté remaining cloves and cinnamon, cardamom, aniseed and bay leaf. Add the sliced onions, remaining green chillies and mushrooms. Sauté them well. Add ground paste and curd and stir well. Add salt as required.

Add 2 cups of water (double the quantity of rice) and boil. Add rice and cover. Cook for seven minutes.

Lady's finger fry


Ladies Finger- 250g
Garam Masala
Coriander powder
Turmeric powder


Take a pan and heat required quantity of oil. Add a teaspoon of Jeera and then add onions. Once the onion turns golden brown, add the chopped fingers. To the vegetable, add a little amount of Coriander powder, Chillie powder, Garam masala powder and then turmeric. See to that the quantity of all the powders are in the descending order respectively. Then add salt to taste. Do not add water as the fingers themselves contain a lot of moisture.

Cover the pan with a lid and saute them until they are cooked.