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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)


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