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Mushroom Recipes
#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!
 
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