Shanghai Friedrice

          

Ingredients:-

Basmathi Rice – 1 1/2 cups, washed thoroughly & soaked in water for 30 minutes
Canola oil – 2 tbsp
Boiling water / Chicken stock - 3 cups
Salt – 11/2 tsp + 1/2 tsp
Coconut oil – 11/2 tbsps
Onion – 1 big, finely chopped
Button Mushroom – 200 grams, cleaned & chopped
Capsicum – 1 medium, chopped
Turmeric powder – 1/4 tsp
Frozen green peas – 1/2 cup
Pepper powder – 2 tsp

Method:-

Drain the rice & keep aside. Heat the canola oil & fry the rice till it turns opaque. Add the boiling chicken stock & 11/2 tsp of salt. Cover cook on low heat for 10 minutes. Let this rice cool completely.

 Heat the coconut oil & saute the onion till it turns translucent. Stir in the bell pepper & chopped mushroom. Fry for 4 minutes on high heat; reduce heat to medium add peas, turmeric powder, pepper powder & 1/2 tsp of salt. Fry for 2 more minutes & keep aside. Add the cooled rice & mix well.
 

Mushroom Biriyani

       

Mushroom Biriyani

This is a very delicious Biriyani which would leave you craving for more.

Ingredients:-

For the aromatic rice
Basmathi Rice – 1 cup
Ghee – 1 tbsp
Cloves – 2 numbers
Cardamom – 2 numbers
Cinnamon – 1″ piece
Fennel seeds – 1/4 tsp
Bayleaf – 1 number
Boiling water – 2 cups
Salt – 1 tsp

For the mushroom masala:-
Mushrooms – 250 grams, sliced
Onion – 1 medium, sliced thinly
Garlic – 4 big cloves
Ginger – a small piece
Shallots -10 numbers
Greenchilly – 2 numbers
Pepper powder – 11/4 tsp
Coriander powder – 1 tsp ( level)
Turmeric powder – 1/4 tsp
Tomato – 1/2 a medium, finely chopped
Garam masala powder – 1/2 tsp
Chopped cilantro – 2 tbsp
Chopped mint leaves – 1 tbsp
Cashews – 8 numbers
Water – 1/4 cup
Salt – 1 tsp
Canola oil – 2 tbsp.

Method:-

Wash the rice several times under running water & soak it in water for 30 minutes. Drain the water completely from the rice.

Soak the cashews in warm water for 1 hour.

Heat the ghee & add the bayleaf, fennel seeds, cloves, cinnamon & cardamom. When you get an aroma of the spices add the rice & fry till it turns opaque. Pour 2 cups of boiling water & add 1 tsp of salt. Cover cook on low heat for 10 minutes.

Preheat the oven to 180C.

Grind the shallots, garlic, ginger & greenchilly to a smooth paste. For the masala, heat the oil & add the thinly sliced onions. When golden brown, add the ground paste & fry for 5 minutes. Add coriander powder, turmeric & pepper powders; fry for a minute on low heat. Throw in the choppped tomatoes & saute till it turns mushy. Add the mushrooms & 3/4 tsp of salt; cook for 5 minutes on medium high heat. Grind the cashews to a very smooth paste & mix this paste with 1/4 cup of water. Add this cashew paste, chopped cilantro, mint leaves & garam masala powder to the mushroom mixture. Mix well & remove from heat.

Transfer the mushroom masala to a greased oven proof dish; top it with rice & bake the biriyani at 180C for 25 minutes.