Mushroom Recipes Mushroom Mushroom Biryani mushrooms mushroom gravy

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#Mushroom #MushroomBiryani #Mushrooms • Mushroom Biryani in Pressure cooker - Recipe • Ingredients: • Ghee - 2 Tbsp • Bay leaf - 2 to 3 nos • Star Anise - 1 no • Few Cinnamon • Cardamom pods - 3 nos • Clove - 4 to 5 nos • Onions - 3 nos (Chopped) • Masala Paste • A piece of Ginger (chopped) • Few cloves of Garlic (chopped) • Green chilies - 2 nos • Red Chili paste - 3 tsp • Grated Coconut - 5 tsp • Few Coriander leaves • Few Mint leaves • Grind to paste • Add little Water • Tomatoes - 2 nos (chopped) • Mushrooms - 500 gms • Turmeric powder - 1/2 tsp • Coriander powder - 1 tsp • Salt • Coriander Mint leaves - 1/2 bunch • Basmati Rice - 300 ml - (soaked 30 mins in water) • Water - 450 ml • Method: • 1. Soak the basmati rice in water for 30 minutes • 2. Heat ghee in the pressure cooker • 3. Add bay Leaves, star anise, cinnamon, cardamom, cloves onions. Saute till brown • 4. Mean while, grind ginger, garlic, green chilis, chili paste, grated coconut, coriander mint leaves with little water to a paste • 5. Add the ground masala to the browned onions. Cook till the smell disappears and the oil separates. • 6. Now add tomatoes, mushrooms, turmeric powder, coriander powder, salt, coriander mint leaves. Mix well • 7. Add soaked basmati rice and mix gently. Reduce flame to low-medium • 8. Add water and mix. check for seasoning. • 9. Close the lid and put flame to medium high. Wait for steam, then put on the weight • 10. Cook for 1 whistle. Turn off. • Shahi Mushroom • Ingredients • Ghee - 3 tsp • Bay leaf - 1 no. • Cumin seeds - 1/2 tsp • Few cloves of Garlic • Piece of Ginger • Green chili - 1 no. • Onion - 2 nos grated • Tomato puree • Salt to taste • Turmeric powder - 1/2 tsp • Kashmiri Chili powder - 2 tsp • Cumin powder - 1 tsp • Water • Mushroom - 500 gms • Shahi Masala powder - 1 tsp • Sugar - 1 tsp • Juice of 1/2 lemon • Few chopped Coriander leaves • For Shahi Masala powder • Coriander seeds - 2 tsp • Peppercorns - 1 tsp • Cumin seeds - 1 tsp • Shahi Jeera - 1 tsp • Black Cardamom - 2 nos • Green Cardamom - 2 nos • Piece of Cinnamon • Few Clove • Piece of Mace/Javitri • For Cashew paste • Few Cashewnuts • Water • Method: • For Shahi Masala powder: • 1.Take coriander seeds, pepper corns, cumin seeds, shahi jeera, black cardamom, green cardamom, cinnamon sticks, clove, mace/javitri and dry roast all these together. Turn off the stove (Buy : https://goo.gl/Pu97xG )after 2 to 3 minutes cool the mixture. Grind to fine powder. Shahi Masala powder is ready keep aside. • 2. Grind (Buy : https://goo.gl/BPiR5y ) cashew nuts by adding water to a paste. Keep aside. • 3. Take a sauce pan (Buy : https://goo.gl/X9hRl6 )add ghee, bay leaf, cumin seeds, roughly pound garlic, green chili ginger. • Then add onion saute it. • 4. After onion turns brown add tomato puree, salt, turmeric powder, kashmiri chili powder, cumin powder and water. Close the lid (Buy : https://goo.gl/HVptwr ) and cook till raw smell goes off. • 5. Take an another pan add ghee and mushrooms. Stir fry it. • 6. Add cashew nut paste, shahi masala powder and sugar in to the tomato puree mixture. Mix it well together. • 7. Add fried mushrooms to the mixture and mix it well. Cook for 5 minutes. • 8. Finally add lemon juice and garnish it with coriander leaves. • 9. Shahi Mushroom is ready to serve with chapati, roti or rice • Mushroom Korma • Ingredients: • Oil - 2 Tbsp • Whole Spices (Cinnamon, Clove Cardamom) • Shallots - 20 nos thinly sliced • Mushroom - 200 grams • Salt to taste • Turmeric powder - a pinch • Chilli powder - 2 Tsp • Cumin powder - 1 Tsp • Coriander powder - 1 Tsp • Coconut paste - 1 cup • Water - 1 1/2 cups • Chopped Coriander leaves • Method: • 1. Take a pressure cooker. Add a little oil and the whole spices to the cooker. • 2. Add the thinly sliced shallots to the cooker and saute. • 3. Once the onions turn transparent in colour, add the chopped mushrooms. • 4. Add some salt, turmeric powder, chilli powder, cumin powder and coriander powder. • 5. Mix well and add a half cup of water. • 6. Pressure cook for two whistles on a medium flame. • 7. After the mushrooms are cooked, add the coconut paste and mix well. • 8. Add a cup of water and bring it to a boil for about 10 minutes. • 9. Finally, add the chopped coriander leaves and turn off the flame! • 10. Voila! Your Mushroom Korma is ready! Serve hot with some chapatti or plain steaming rice! mushroom gravy

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