Ingredients:

• Mushroom- 200 gram
• Butter- 3 spoon
• Mustard seeds- 1/2 tsp
• Cumin powder- 1/2 tsp
• Garlic- 3
• Onion- 1
• Green chili- 1
• Tomato- 1
• Chili powder- 1/2 tsp
• Pepper powder- 1/4 tsp
• Coriander powder-2 tsp
• Turmeric powder- 1/4 tsp
• Garam masala powder- 2 tsp
• Chicken powder-1 tsp
• Salt

Method:

• Clean and cut the Mushroom, Onion and Green chilies.

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Ingredients:

• Basmathi Rice – 1 kg
• Mushroom – 4 Gms. (or) Mushroom – 200 Gms,
• Carrot – 100 Gms,
• Beans – 100 Gms,
• Cabbage – 100 Gms,
• Cauliflower – 100 Gms
• Green Peas – 100 Gms
• Cut into cubes of green peas sixe or lengthwise.
• Onion -3 Nos finely chopped
• Tomato – 3 Nos finely chopped
• Green Chillies – 5 Nos
• Garlic Flakes – 10 Nos
• Grated Coconut – 2 Cups
• Oil or Ghee or Dalda – 6 Tablespoon
• Cinnamon – An onch
• Ginger – An inch
• Fennel Seeds – 1 Teaspoon
• Clove – 3 Nos
• Turmeric Powder – 1 Teaspoon
• Corriander Leaves – A handful
• Mint Leaves – A Handful
• Salt – To taste

Method:

• Cut Mushroom and vegetables and cut to medium sized cubes or lengthwise.
• Extract milk from the grated coconut and keep aside.
• Grind together, fennel, garlic, ginger, cloves, turmeric powder and green chiilies.
• Heat a pan, add oil or ghee and then add onion, when it turns transparent add the cinnamon, tomato and mushroom or mushroom and vegetables and saute for a while.
• Add the Corriander leaves and the mint leaves.
• Then add the ground masala mix and add the required amount of salt.
• Then add water to the level all the items to immerse and then allow it to boil.
• Then add the briyani rice along with the watre, pre washed and soaked for an hour.
• When half cooked add the coconut milk and mix together and allow to cook in low flame.
• When the rice is fully cooked turn the rice slowly and keep it tightly closed for 20 minutes before serving.