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Mushroom Biriyani - A vegan Indian dish

yield: 4 total time: 10 minutes
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Ingredients

  • 1 1/2 cups basmati rice /jeera Rice /Gobindobhog, I used Basmati rice
  • 2 cups mushroom sliced
  • 1 medium onion thinly sliced
  • 4 tablespoons curd or yogurt
  • 1 medium tomato chopped
  • 2 tablespoons mint leaves
  • 2 tablespoons coriander leaves
  • 1 1/2 tablespoons ginger garlic paste
  • 4 tablespoons vegetable oil I used Sunflower oil but you can use any vegetable oil
  • 2 green chili slit
  • 1/2 teaspoon red chili powder
  • 3 cups water
  • 2 teaspoons Garam Masala
  • 1 teaspoon coriander powder
  • 2 tablespoons ghee
  • 3 drops kewra water optional
  • 2 bay leaves
  • 1 star anise
  • 1 teaspoon shahi jeera or Jeera, cumin seeds
  • 1 1/2 inches canela stick of
  • 4 cloves long
  • 3 green cardamom

Nutrition

  • Calories : 490 calories
  • Carbohydrate : 66 grams
  • Cholesterol : 5 milligrams
  • Fat : 22 grams
  • Fiber : 4 grams
  • Protein : 9 grams
  • SaturatedFat : 2 grams
  • Sodium : 55 milligrams
  • Sugar : 5 grams
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