Easy Mushroom Biryani
With Vicki Treadell
Easy Mushroom Biryani
Time: 30 mins
Serves: 4
Cost per serve: $2.50
Ingredients
2 cups basmati rice
1 medium sized onion thinly sliced
2 cloves garlic, crushed
4 large flat brown mushrooms or 6 small to medium sized ones thinly
sliced
1/2 cup roasted/salted cashew nuts
6 cardamon pods
1 stick of cinnamon
1 chicken stock cube
1 fresh red chilli (seeds removed, sliced into thin shreads)
Fresh coriander for garnish
Light cooking oil 3-4 tablespoons
Method
Wash rice, place in rice cooker with required amount of
water, salt & crumble in the stock cube.
Leave to cook.
Heat oil add cardamom, stick of cinnamon, crushed garlic & the
sliced onions and mushrooms.
Fry till onions are brown/mushrooms cooked then add cashew nuts
& mix through.
Take off heat.
Just before rice is cooked, lift lid & pour mixture on top, put
lid back on & allow rice to cook through with spice, onion,
cashew nut & mushroom mixture seeping through rice as part of
final cooking process.
The rice cooker will click off.
Allow to stand for a few minutes then transfer rice into serving
bowl.
Garnish with thin threads of red chilli & coriander leaves. Ready to serve.
(Broadcast: 4 June 2012)
