Mushroom Biriyani

Ingredients

Sliced Mushrooms (500 gms)

Basmati rice – 1 ½ cups

Onion – 1 (sliced)

Tomatoes – 3 medium, chopped

Cinnamon – 1 one inch piece

Cloves – 3-4 no

Small cardamom – 3, crushed

Ghee – 2 tsp

Saffron strands – a pinch

Ginger-garlic paste – 1 tsp

Green chillies – 3 chopped

Red chilli powder – 1 tsp

Salt to taste

For garnishing

            2 onions sliced and deep fried

Method

1.      Wash & soak the rice for 30 min.

2.      Melt 1 spoon of the ghee, add cinnamon, cloves, cardamons & sauté for 2 minutes.

3.      Add drained rice & fry for 2 min.

4.      Add 2 ½ cups of hot water, saffron strands and salt to taste.

5.      Cover & cook till almost done. (Grains should separate).

6.      Heat oil, add sliced onion and fry till golden brown.

7.      Add tomatoes & all the remaining ingredients.

8.      Sauté, stiring often till ghee seperates.

9.      Add mushrooms & fry till cooked. (can also half cook mushrooms separately in microwave).

10.  Mix rice & cooked mushrooms in a pan.

Yummy... Vendikai Puzhi Kulambu

Ingredients
500 gms Lady’s finger (cut into medium size pieces)
1 Large Onion
2 Medium size Tomato
1 ½ tsp Fenugreek seeds
2 tsps Coriander powder
2 ½ tsps Chilli powder
1 ½ tsp Turmeric powder
2 tbsps Tarmarind concentrate
3 tbsps Coconut paste
Oil for marinating
Salt for taste
Method:
1. Pre-heat the oil in a kadai & put the fenugreek seeds & let them splutter. Add the onion & fry until golden brown.
2. Add the tomato & cook it well.
3. Fry the Lady’s finger pieces (half cooked) with coriander powder, turmeric powder and salt.
3. Now, add the half cooked lady’s finger to the cooked tomato curry prepared earlier and add 1 ½  cups of water & close the kadai & cook the gravy till Lady’s finger gets cooked in high flame. Add concentrated tamarind paste & leave upto 3 mins.
4. Add the coconut paste & cook the garvy for 5 mins in medium heat.
Lady’s finger Pulikulambu is ready.