Mushroom - 1/4 kilo
Basmati rice : 250 grams
Onion -1 Nos big size
Tomato - 2 nos
Ginger garlic paste - 2 spoons
Corrainder leaves - A small bunch
Mint leaves - Small Bunch
Green chillies - 3 nos -
Oil or Ghee - 3 spoons
Yogurt - 2 spoons
Salt - to taste
Coriander and Cumin seeds powder - 2 tsp
Fennel Powder - 1/4 spoon
Turmeric powder - 1/4 spoon
Whole Garam Masala powder : 1 spoon
Clean the mushroom with a wet kitchen towel to remove the dirt. Do not wash with water.
Cut mushrooms into medium size pieces
Rinse rice and soak in water for atleast 30 minutes.
Chope onions, tomotoes, green chillies, remove stems from mint leaves and corriander, keep all this a side.
Take a wide pan or vessel heat ghee together
Add onions and saute till golden brown. Slowly add chopped green chilly, chopped corrainder and mint leaves
When onions turn slightly brown and crispy add ginger garlic paste and chopped tomatoes and sauté till it becomes a paste.
Now add mushroom slices.
Add the turmeric powder, chilly powder, corriander-cumin powder, fennel powder, yogurt, garam masala powder and salt. Saute everything until it thickens to a gravy consistency.
Add soaked rice tothe gravy along with water (1:2 ratio) stir well to mix all the contents well. Cover thelid Check salt and add if necessary. Cook well on medium flame until the water absorbs completely. servie it hot with kurma or curd chutney