South Indian Mushroom Biryani

Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.

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Ingredients:

2 cups rice
4.5 cups water
7-8 oz mushroom
2 large tomatoes
1 large onion
1 or 2 green chile
1/2 tbsp ginger garlic paste
1 cup mint + coriander leaves
1 cinnamon
1 tsp cumin
1 tsp fennel
pinch of mace/javitri (optional)
4-5 cloves
3-4 small cardamom
2 bay leaves
1 small star anise
1/2 tsp pepper powder
1 tsp turmeric powder
2 tsp coriander powder
1/2 tsp red chili powder
1/2 or 1 tsp garam masala powder
1 sprig of curry leaves (optional)
salt

Instructions:

Heat oil in a pan. Add the onion and fry them till they become transparent. Now add the tomatoes, ginger-garlic paste, curry leaves, green chiles, half of the mint-coriander leaves and all the spice powders. fry for 2-3 minutes.

Now cover the pan and cook the masala. make sure the masala does not get burnt. Remove after some minutes and stir. When the masala is all one and the tomatoes are all cooked & mushy, add the chopped mushrooms. saute for 2-3 minutes. Add 4 cups water and stir. Cover the pan with a lid and let the mushrooms cook for some 4-5 minutes. Add rice and mix well.

Add salt and the remaining half of the mint-coriander leaves. Cover and cook till the rice is done. While serving garnish with some mint or coriander leaves.

From vegrecipesofindia.com