Ingredients:
- 2 cups of Basmati rice
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 green chili, chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 1 cup of oyster mushrooms, chopped
- 1/2 cup of yogurt
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped mint leaves
- 2 tablespoons of ghee or oil
- 1 cinnamon stick
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1/2 teaspoon of turmeric powder
- Salt to taste
Instructions:
- Rinse the Basmati rice and soak it in water for 30 minutes.
- Heat the ghee or oil in a large pot over medium heat. Add the cinnamon stick, bay leaves, cardamom pods, cloves, and cumin seeds. Cook for 1-2 minutes until fragrant.
- Add the chopped onions and cook for 3-4 minutes until they are translucent. Add the minced ginger and garlic, and cook for another minute.
- Add the chopped tomatoes and green chili. Cook for 5-7 minutes until the tomatoes are soft and mushy.
- Add the chopped oyster mushrooms, coriander powder, turmeric powder, and salt to taste. Cook for 5-7 minutes until the mushrooms are tender.
- In a separate bowl, mix the yogurt, chopped cilantro, and mint leaves.
- Drain the Basmati rice and add it to the pot with the mushrooms. Add enough water to cover the rice (approximately 3 cups). Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Cook for 15-20 minutes, or until the rice is tender and all the water is absorbed.
- Remove the pot from the heat and let it sit for 5-10 minutes.
- Fluff the rice with a fork, then add the yogurt mixture on top. Mix gently to combine.
Serve hot, garnished with additional cilantro and mint leaves if desired.
Enjoy your delicious Oyster Mushroom Biryani!