Mushroom Briyani Recipe / How to make coimbatore style briyani in pressure cooker / Hotel Anganan Style Mushroom Biryani Recipe

Standard

After a long time, again blogging about Briyani – A Vegetarian special. Since I came to know about this recipe through one of the reader but with chicken version, since it’s Thursday and I use to have only vegetarian food thought of preparing this dish on Friday. But finally after his suggestion of Mushroom, I started handling at once today morning.

CLICK HERE for more Briyani recipe both veg and non veg.

Making of Mushroom Briyani recipe –

Again something special in this recipe, it’s not at all just a briyani but the Coimbatore famous “Anganan Kadai” style briyani. A famous restaurant in Coimbatore, Tamil Nadu for it’s briyani. Try to use Seeraga Sambha rice it adds more taste and flavor to the dish. Let us move on to the recipe…

Mushroom Briyani - Anganan Style, mushroom biryani recipe, how to make mushroom briyani in pressure cooker, Hotel anganan style mushroom briyani, coimbatore style mushroom briyani, mushroom briyani picutre, mushroom briyani image, tamil nadu mushroom briyani recipe, Indian briyani recipe, Tamil Nadu briyani recipe, briyani recipe, briyani images, briayni pictures

Mushroom Briyani – Anganan Style

Ingredients:

  • Mushroom – 200 gms
  • Seeraga Samba – 2 ½ cup (250 gm)
  • Green chilies – 4 nos
  • Ginger – 2 “inch stick
  • Garlic – 7 cloves
  • Turmeric powder – ½ tsp
  • Yogurt / Curd – 1 tbsp
  • Onions – 1 ½ nos (medium sized)
  • Cashew nuts – 15 nos
  • Poppy seeds (Kasakasaa) – 1 ½ tsp
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Cinnamon – 1 ” inch stick
  • Coriander leaves – a handful
  • Mint leaves – a handful
  • Ghee / Clarified Butter – 1 tbsp
  • Lemon juice – 1 tsp
  • Oil – 3 tsp

Preparation:

  • Clean the mushrooms and chop them into medium pieces.
  • Clean and soak the rice in water for 15 mins. Drain and keep it aside.
  • Peel and roughly chop the onions.
  • Take cloves, cardamom, cinnamon, and a fistful of coriander leaves, 1” inch ginger stick, poppy seeds and a fistful of coriander leaves, grind together to a fine paste by adding little water. Keep it aside.
  • Heat ghee/clarified butter and oil in a pressure cooker, after 5 mins add in the cashew nuts and fry till they are golden brown.
  • Add in the garlic and mint leaves, cook them till the coriander leaves become dark green in color.
  • Add in the onions, a green chili and cook till they turn transparent.
  • Pour in the grounded masala and cook till the raw smell goes off and they change to dark green in color.
  • Add in the mushrooms, turmeric powder and salt. Cook till the raw smell goes off.
  • Pour in the yogurt/curd and cook for few seconds, till the raw smell goes off.
  • Add in the soaked rice and pour in 4 cups of water along with a tsp of lemon juice.
  • Allow it to boil and pressure cook for 3 whistles.
  • Transfer it to a bowl.

Serve hot with raita, pickle and applam/pappad.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s