Mushroom Paneer Biryani

Ingredients

   Basmati rice - 1 cup
   Onion - 3/4 cup (cut lengthwise)
   Ginger garlic paste - 1 tsp
   Green chilli -1 slit
   Tomato puree - 1/2 cup
   Button Mushrooms - 1 cup (200 grams)
   Paneer cubes - 3/4 cup
   Coriander leaves -fistful (chopped )
   Mint leaves -fistful (chopped )
   Thick curd - 1/4 cup
   Salt to taste

   Spice powder

   Chilli powder - 3/4 -1 tsp (use less if store bought)
   Turmeric powder - 1/4 tsp
   Biryani masala powder - 1 tsp (available ready made)
   Coriander powder - 1 tsp

   For the seasoning

   Oil/Ghee - 2 tbsp (or mix of both ghee and oil)
   Cloves -2
   Cinnamon - 1 inch piece
   Cardamom -1
   Bay leaf - 1 (optional)

   For cooking the rice

   Cloves 1
   Cinnamon -1 inch piece
   Ghee -1 tsp


Preparation

Soak basmati rice for 20 minutes, drain the water and keep it aside.

Cut mushroom into 2 pieces and paneer into cubes.

Cut onion lengthwise.

If your curd is watery, drain the water completely using a muslin cloth. In a bowl, add thick curd, half of the chilli powder, coriander powder, biryani masala, ginger-garlic paste, little salt and mix well. Then add the mushroom and paneer cubes and mix well. Let it sit for 15-20 minutes.

Method

1. Heat a tsp of ghee, add cloves, cinnamon and saute the rice for a few seconds. Then add 2 cups of water, little salt and cook the rice till 3/4 done. Drain the excess water (See picture below). Do not cook fully as we will be cooking again in the end. We do not want a mushy biryani.

2. Heat butter or oil in a kadai or pan, add the ingredients mentioned under seasoning, saute for a few seconds and add thinly sliced onions and slit green chillies. Saute until onions turn transparent.

3. Then add ginger garlic paste and saute for a few more seconds.

4. Now add the tomato puree, turmeric powder and the remaining spice powder (remember we added only half of it for marination) and cook till tomatoes become mushy.

5.See now the tomato is cooked nicely. At this stage add the marinated mushroom and paneer. Mix well.

6.Add the coriander, mint leaves, salt needed and cook until the mushrooms are three fourth cooked.