Mushroom spinach biryani recipe

INGREDIENTS:

1. Basmati rice - 300 grams
2. Chopped Spinach - 1 bunch
3. Thinly sliced Mushroom - 100 grams
4. Green peas - 1/4 cup
5. Thinly sliced onion - 1
6. Thinly Tomato - 1
7. Green chili - 6
8. Ginger - 1 inch
9. Garlic - 6
10. Mint leaf - 1/4 cup
11. Coriander leaf - 1/4 cup
12. Garam masala powder - 1/2 teaspoon (tsp.)
13. Cinnamon stick - 1 inch
14. Cardamom - 2
15. Cloves - 2
16. Cumin seed - 1/2 teaspoon (tsp.)
17. Fennel seed - 1/2 teaspoon (tsp.)
18. Bay leaf - 1
19. Oil - 4 tablespoon (tbsp.)
20. Salt - 3/4 teaspoon (tsp.)

PREPARATION:

1. Cook rice with green peas, salt to taste in a pressure cooker or electrical cooker or in a pan. Cool down the rice.
2. Grind ginger, garlic, green chili, mint leaves, half coriander leaves into a fine paste by adding little water as possible.
3. In a pan heat oil, add cinnamon stick, cloves, cardamom, fennel seeds, cumin seeds, bay leaf; once the cumin seed stop splattering add onion and cook until it turns golden brown.
4. Now add the ground paste and sauté until oil separates.
5. Now add the mushroom until water separates. Now add the spinach and cook for 5 minutes.
6. Once the spinach is cooked add tomato, garam masala power, salt to taste and cook for 2 minutes.
7. Now add the cooked basmati rice, simmer and cook for 5 minutes.
8. Before you remove from heat; add rest of the coriander leaves mix well and serve.

NOTES: