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.
