Ingredients:
- Basmati Rice – 1 cup
- Salt – to taste
- Button Mushroom – 3-4
- Potato – 1 small
- Onion – 1
- Ginger Garlic Paste – 2 tbs
- Salt – to taste
- Clove-2
- Cinnamon – 1 small
- Bay Leaf – 1
- Green chilly Coriander Paste – 2 tbs
- Yogurt / Curd – 1/2 cup
- Oil-2 tbs
- Garam Masala – 1 tsp
- Red Chilly Powder – 1 tsp
- Milk – 2 tbs
- Turmeric Powder – 1/4 tsp
- Fried onions – 1/2 cup
- Roasted Almonds for garnish
- Coriander Leaves for garnish
Instructions:
- Wash and soak rice for 20 minutes.
- Add enough water and cook until 80% done.Drain and set aside.
- In a bowl mix together yogurt, salt, green paste, ginger garlic paste, spices, red chilly powder, garam masala powder, onion, oil and cubed vegetables.
- Marinate for two hours.
- In a heavy bottom pan, spread half of the vegetable mix.
- Layer half the rice on top and add some fried onions and coriander leaves.
- Now repeat once more.
- Mix together turmeric powder and milk and sprinkle the mixture on top of the rice.
- Cover and cook on low flame for 15-20 minutes.
- Garnish with more fried onions, almonds and coriander leaves and serve the biryani hot.