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Mushroom Biriyani - With No Spices

Mushroom doesnt need not much of other ingredients to add flavor to the dish, in which it is used as the main ingredient. I heard from couple of friends about a recipe in a magazine which does n't involve any masalas. I could n't find the recipe, but I started making this biriyani in my own method and it turns out perfect each and everytime I prepare it.A perfect one pot meal, prepared without much work.

Do not look at the ingredients( as the list has very few) and decide on the taste. It turns out delicious :).

1 1/2 cups White Basmathi rice
8 oz button mushroom cut into thin and small slices
1 big onion finely chopped
1 medium size tomato finely chopped
1 small bunch fo mint leaves chopped
1/4 cup coconut milk(very thin consistency)
2 green chillies slit lengthwise
1/4 tsp turmeric powder
1 tsp red chilli powder
Salt(as per taste)
3 tbsp oil + 1 tbsp ghee

1.Wash and clean the rice well.Soak the rice in water for 10 minutes. Drain and reserve. In a heavy bottomed pan, add oil and once it is hot, add the onion, chilli and mint. Saute until translucent.
2.Add the tomato and saute until the skin is alone left.
3.Add the chopped mushroom and saute until the moisture comes out. Add 3 cups of water, coconut milk (Dilute it, in case of using coconut cream powder, add just 2 tbsp of coconut cream to 1/4 cup of water) .
4.Add rice, turmeric powder and salt. Stir well. Cook covered on low medium flame until the rice is almost cooked. The last 5 minutes of cooking should be done onlow flame. This will help to remove the excess moisture and help to get the grains separated. Once done, switch off the flame and leave undisturbed for 10 minutes. Then add the ghee and stir.
5.Serve it hot with onion raitha.

The coconut milk should be diluted very well. We need coconut milk just enough to get the flavor. Do not add creamy coconut milk.
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