Gongura (Red Sorrel) Mushroom Biryani

Step 1

In a cooking pan, add 2 tablespoons oil, 10 green chilies, and fry for 2 minutes.

Step 2

1 cup gongura (Red sorrel), cook until gongura becomes soft.

Step 3

Add coriander leaves and mint leaves mix well. Cook until it becomes soft and turns off the stove. Let It cool.

Step 4

Add 2 tablespoon ghee, 1/2 teaspoon Shah Jeera, 2 sticks cinnamon, 2 bay leaves, 3 cardamoms, 1 teaspoon mace, add 4 cups water, salt as per taste, 2 1/2 cup rice, and cook till 80 % done.

Step 5

In a pan, add 2 tablespoons oil, 1/2 teaspoon Shah Jeers, 2 bay leaves. 2 sticks cinnamon, 1/4 cup cashews, 1 medium chopped onion, 1/2 teaspoon turmeric powder, 1 tablespoon ginger garlic paste, and mix well.

Step 6

Add gongura paste and mix well.

Step 7

Add 200 grams of mushrooms and mix well. Close the lid and cook for 2 minutes.

Step 8

Add 2 teaspoons chili powder, salt as per taste, 2 tablespoons curd, 1 teaspoon biryani masala, and mix well.

Step 9

Add the rice, add fried onions, 1 tablespoon ghee, close the lid, and cook for 20 minutes on low flame.

Step 10

Garnish with mint leaves and coriander leaves