E-mail : yoshima@bom3.vsnl.net.in

Cheese and Mushroom Biryani

Ingredients

1 cup Basmati Rice
100 gms Mushrooms (half packet)
150 gms Paneer (cottage cheese)
1 Onion-sliced finely
1 Carrot- optional
1 Capsicum- optional
2-3 Lavang (cloves)
1 stick Dalchini (cinnamon)
1 1/2 tsp Salt
2 tbsp Desi Ghee or 3 tbsp Oil

Method

1. Clean, wash rice. Soak for one hour.
2. Wash mushrooms and cut each into thick slices lengthwise, into 'T' shaped pieces.
3. Cut paneer into half square pieces and deep fry to a golden colour.
4. Shred the carrot and capsicum into thin strips.
5. Heat ghee. Add dalchini, lavang and onions. Cook till the onions turn light brown in colour.
6. Add mushrooms. Cook for 3-4 minutes on low heat.
7. Add 2 cups of water. Add the strained rice, capsicum and carrot. Add paneer. Add salt. Boil.
8. Cook covered on slow fire till the rice is done.