It's hot here in M'lore but somehow the weather doesn't seem to bother me. Probably because I have a lot of others things occupying my mind. Like missing Sunnyvale for instance. I love India, but a place that contributed to my growth immensely, cannot be forgotten easily. Glimpses of my kitchen come flashing into my mind, be it my oven, my cooking range, or for that matter my kitchen sink!! Right now I'm eagerly awaiting the shipment which will bring along with it a lot of my kitchen stuff that were so much a part of my life there.
Coming back to Mangalore, I'm at my Amma's place right now. My brother visited last weekend and I made Mushroom Biryani for him.
For the rice part I followed my egg biryani recipe. For step-by-step pictures go here.
Instead of eggs, ofcourse, I used mushrooms. I must have used about 400g mushrooms.
Chop mushrooms into quarters, wash and place them in a colander to drain off all the excess water. Mushrooms release a lot of water when being cooked so it's better to wash them well in advance and give enough time for the water to drain off.
Transfer mushrooms into a large vessel. Sprinkle garam masala, chilli powder, turmeric powder, ginger-garlic paste and salt [I just eye-balled the measurements]. I also added 1 tbsp thick curd. Mix well and marinate for 15 minutes.
Roast the mushrooms on both sides. Since mushrooms release water, it is better to roast them in 3 or 4 batches, a few mushrooms at a time. If you see them releasing water, increase the flame and roast uncovered for a few minutes (keep stirring) till all the water is absorbed.
Once the rice is cooked, add the roasted mushrooms and mix gently. Or just spread rice on a plate and top it with roasted mushrooms.
The next couple of dishes that will feature here are among my favourite. Keep guessing!