A flavourful dish prepared with mushrooms and yoghurt. Baking the dish gives it a biriyani feel as it heats through and spreads the flavour.
You can use left over rice or prepare fresh boiled rice – either in pressure cooker, saucepan or microwave.
For the mushroom stir fry
1. Mushroom – 200 gms, chopped
2.Onions – 1 large, thinly sliced
3.Ginger-garlic paste – 1 tsp
4.Oil – 2 tbsp
5.Cloves – 3-4
6. Black Cardamom – 1
7. Bay leaf – 1
8. Yoghurt – 1 cup, thick
9. Turmeric powder (Haldi) – 1/4th tsp
10. Red Chilli Powder – 1 tsp
11. Garam Masala Powder – 1 tsp
12. Salt – to taste
For the Pulao
1. Rice – 4 cups, boiled
2. Coriander leaves – 1/2 cup, finely chopped
3. Mint leaves – 1/2 cup, finely chopped
4. Salt – 1 tsp or to taste
For the mushroom stir fry, first take a saucepan and add oil. Allow the oil to heat up.
Add the black cardamom, cloves and bay leaf to the hot oil. Fry for a few seconds.
Now add the ginger-garlic paste and fry for a minute.
Add the sliced onions. Fry on medium heat, until the onions are slightly browned. Carefully remove the bay leaf from the saucepan.
Add the masalas – turmeric powder, red chilli powder, garam masala powder and salt. Mix the masalas well with the onions.
Now add the chopped mushrooms and mix well.
Add the thick yoghurt. Mix everything carefully.
Cover the pan and cook until the mushrooms are soft and cooked through. Stir often in between.
Once cooked, increase the heat and dry up all the extra liquid in the saucepan. The stir fry should be only with a little gravy.
Meanwhile boil the rice.
Also, preheat the oven to 160 degree for 10 minutes
Add chopped coriander leaves, mint leaves and salt to the boiled rice and mix it well.
For the setting – take a oven proof bowl with a lid or use foil if there is no lid. I have used a glass bowl with a lid.
Add half of the rice in the bowl. Set it flat with a spoon.
Next add the prepared mushroom stir fry. Flatten with a spoon to form an even layer.
Now for the final layer, add the remaining rice and set it with a spoon.
Bake in a preheated oven at 160 degree for 20-25 minutes.
Remove carefully from the oven and serve hot.