For Rice:-
Wash, Clean and cut the mushrooms. I read before that it is not necessary to wash the mushrooms as it will become soggy. So just wipe it with kitchen tissue. But i prefer to wash them anyway. And also I will discard the black colored part of the mushrooms although it is edible. This is a time consuming process. Boil the mushrooms with salt and turmeric powder in 1/2 cup water. Cook till all the water evaporates. Heat a pan and add the rest of the oil / ghee. Fry onions till they become translucent. Add crushed green chilies and ginger garlic paste. When the raw smell goes add tomatoes and sauté. When the oil start to separate add chicken masala powder and chilly powder and tomato sauce. Saute for 2 minutes. Add the cooked mushrooms and throw a handful of mint leaves coriander leaves and curry leaves. Check for salt and add if rqd. You may add 2 Tbsp of water if the mushroom masala mix is dry. Leave it covered on low flame for few minutes till the mushrooms are well coated with the masala.
- Basmathi Rice - 2 cups (I use the 160ml cup that comes with the rice cooker)
- Cardamom- 3 nos
- Cloves - 4 nos
- Cinnamon - 1" stick
- Bay leaves- 2 nos
- Star anise - 1
For Gravy:-
- Fresh Button Mushrooms - 3/4 kg
- Big Onion - 3
- Green Chilly - 4
- Tomato - 2
- Tomato Sauce - 2 dsp
- Ginger Garlic Paste - 1 1/2 tsp
- Turmeric Powder - 2 dsp
- Chilly powder - 1 tsp
- Chicken Masala powder/ coriander Powder - 2 tbsp
- Ghee - 1/2 cup or as rqd
- Mint leaves
- Coriander Leaves
- Curry Leaves
- Raisins
- Cashew nuts
Soak the rice for an hour. Heat 2 Tbsp ghee in a pan and slightly fry cardamom cloves bay leaves cinnamon and star anise. To this add the soaked drained rice and fry for 2 minutes in low flame. Transfer to the rice cooker and add 4 cups of water and salt. Cook till done. Keep it aside.
Garnishing:-
Heat ghee in a pan and fry cashew nuts and raisins. Keep them aside. Slice the onions thinly. take 1/3 of the sliced onions and fry it in ghee until they are crispy and golden brown. Chop the mint leaves and coriander leaves.
Making the Gravy:-
Wash, Clean and cut the mushrooms. I read before that it is not necessary to wash the mushrooms as it will become soggy. So just wipe it with kitchen tissue. But i prefer to wash them anyway. And also I will discard the black colored part of the mushrooms although it is edible. This is a time consuming process. Boil the mushrooms with salt and turmeric powder in 1/2 cup water. Cook till all the water evaporates. Heat a pan and add the rest of the oil / ghee. Fry onions till they become translucent. Add crushed green chilies and ginger garlic paste. When the raw smell goes add tomatoes and sauté. When the oil start to separate add chicken masala powder and chilly powder and tomato sauce. Saute for 2 minutes. Add the cooked mushrooms and throw a handful of mint leaves coriander leaves and curry leaves. Check for salt and add if rqd. You may add 2 Tbsp of water if the mushroom masala mix is dry. Leave it covered on low flame for few minutes till the mushrooms are well coated with the masala.
Pre heat the oven to 180 degrees. Take a deep oven proof dish and grease it with ghee. Put a layer of rice and Sprinkle fried onions cashews raisins and some mint and coriander leaves. Take the mushroom masla mix and layer it on top of rice. Arrange the rest of the rice and masala mix in the same way. Make sure Rice should be on top when it is done with cashews raisins and onions. Cover the dish with aluminum foils and bakes it for 10 minutes or till done.
Serve hot with dates pickle, mint chutney and cucumber salad.
Keywords:- Chicken Masala Powder, Cooked Mushrooms, Cashews Raisins, Aluminum Foils, Coriander Leaves.
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