Mushroom Biryani

The one thing I want to talk about among the several that caught my eye on this trip to my hometown is the mushrooming of biryani houses. In my last trip(about 18 months ago) I hardly caught sight of any but this time around there was one in every corner and very hard to miss. Sometimes the shop is just a hole in the wall and the kitchen is in the back usually part of a household. The taste of the biryani in these places is very very good provided you are happy to contend with the copious amounts of oil and spices used. A great tasting biryani can be made at home and with a pressure cooker and with the minimum of oil.

When I started making biryanis I used the oven to create the dum effect(indirect heat by placing the cooking vessel over a hot gridle) so essential for biryanis but it seemed too much of a waste to fire up the oven just to finish the biryani and ensure that each grain of rice is separate. I wanted to stick to my efficient pressure cookers and produce the same results and arrive at a method that makes it hard to decipher the difference between dum and dumless.

While using pressure cookers it is important not to let the rice cook for too long with the whistle on. Instead close the lid and let the rice cook for 5-6 minutes with the steam coming out, now place the whistle and cook for 2-3 minutes.

For someone who loves goat biryani and would not hesitate to call it the king of biryanis I have come to accept mushroom biryani as a quick tasty alternative. DD2 loves mushrooms and wanted them cooked right away. If you are willing to make it slightly richer use chicken stock else water works as well.

Before I move on to the recipe, here is a pitch for DD's website called DoodlyGreetings where she shows off her handmade greeting cards. Please do visit the site and if there any suggestions leave them here or you can do so at her blog CherryBlossoms.

Mushroom Biryani
1. 2 1/2 cups of sliced mushrooms (I used Crimini)
2. 1 1/2 cups rice (I used seeraga samba rice:water 1:2) (Basmati rice can be used)
3. 1 Medium Red onion - sliced thin
4. 8 garlic cloves + 2 inches of garlic + 8 green chilis minced (in a food processor)
5. 1 cup of mint and coriander leaves chopped
6. 1 tomato chopped fine
7. 1-2 cups of fresh green peas (I used frozen)
8. 15 cashews broken into pieces and roasted in ghee (I forgot to add this)
9. salt to taste
10. 1-2 tsp ghee
11. 1 tsp of oil
12. seasonings - cloves, cinnamon, bay leaves, star anise, fennel seeds and curry leaves

Method
1. Wash and soak the rice for half an hour minimum.
2. In the pressure cooker heat the oil and 1 tsp of ghee and add the seasonings. When they start to turn color add the onions and saute till they start to turn brown.
3. Add the minced garlic,ginger,green chilies and saute till raw smell goes
4. Add the coriander and mint leaves and saute till they wilt
5. Add the chopped tomatoes and saute till they turn mushy
6. Now add the mushroom and peas and saute for about 3-5 minutes. Add salt
7. Drain the rice and add to the mushroom and mix well and let it sit on very low heat for about 3 minutes more.
8. Now add water, check for taste (heat,salt, if not enough heat add red chili powder) and let it come to a boil and let cook on medium for 6-8 minutes more. Now you would see what pooled on the top, give it a good mix close the lid and in low heat let it steam for another 4 minutes.
9. Now place the weight and let cook for exactly 3 minutes. Turn off the heat and remove the cooker from the stove.
10. After 10 minutes mix it gently.

Serve with yogurt or raita of choice.

Creamy Peas Curry

When I got an email from Stonyfield farms asking to try their Organic Greek Yogurt - Oikos and write about it, I readily agreed. Stonyfield Organic yogurt was the first organic yogurt that we tried some 10 years ago. DD was a poor eater and she hated curd (plain yogurt) but flavored yogurts were something that she was willing to eat. The added coloring in the flavored yogurts bothered me and in the quest for organic yogurt I chanced upon Stonyfield yogurt and have been fond of them ever since. The days I don't have home made yogurt we fall back on Plain Stonyfield yogurt which comes very close to the real thing. The email was the first I had heard of their Greek style yogurt.

3 stages of the black eyed peas - green bean stage (stir fries), the fully grown peas (curries, stir fries), dried

The Oikos Greek Yogurt was delicious creamy and smooth and luscious in the mouth. There is not much you need to do with it other than sprinkling a bit of sugar and nuts and it makes delicious Shrikhand and this I plan to do soon.

fresh black eyed peas (left), dried peas (right)

The Greek yogurt is creamy enough to be used as a substitute for heavy cream without all the fat. Peas and cream makes an excellent combination. I also added a few green black eyed peas in their pods from the garden and a half a cup of mango for a bit of sour taste. This is completely optional. I used dried yellow peas. Fresh green peas or dried green peas can also be used. Cooking in the peas in the pressure cooker has resulted in mush more than once and so cooking them in a saucepan for 8-10 minutes usually ensures that they are whole.

Creamy Peas Curry
1. 1 1/2 cups of dried yellow peas
2. 1/2 cup green mango cubed (optional)
3. 1/2 cup of fresh young black eyed peas in their pods (substitute with green beans)
4. 1/4 red onion chopped
5. seasonings - cumin seeds and curry leaves
6. 5.3 oz Greek Yogurt (Oikos)
7. 1-2 tsp oil
8. salt to taste

For the paste
1. 1/2 cup small red onions (or 1/2 red of a medium red onion)
2. 1 cup of loosely packed coriander leaves
3. 6 green chilies (or to taste)
4. 1 1/2 tbsp grated fresh coconut

In a bit of oil saute the onions till they turn brown. At this stage add the coriander leaves and green chilies. Towards the end add the coconut and mix it in. Turn off heat, cool and blend to a smooth paste.

Method
1. In a sauce pan with water to soak the peas cook the peas for about 8-10 minutes. The peas should be mostly cooked but still firm.
2. In another pan heat a tsp of oil and season with cumin and curry leaves.
3. Add the onions and saute for a few minutes till they turn color. Add the beans, cooked peas and mango and saute for 3-4 minutes
4. Add the blended mixture and an extra cup of water and in medium heat cook till desired consistency is reached. Mine took 15 minutes. After the first 5 minutes add the salt.
5. Let come to room temperature and spoon in the yogurt. Do not add the yogurt when too hot, the yogurt will split.
6. Add a dash while serving.
Goes great with any bread or even rice.

This is I realize is perfect for the MLLA - 14 event hosted by Susan of the Well Seasoned Cook.

Have you seen a purple hued custard apple?