Barnyard Millet Mushroom Biryani Recipe

Ingredients

• 1-1/2 cup Barnyard Millet washed and soaked in water
• 2 tablespoon Oil
• 1 Bay leaf (tej patta)
• 1 Cardamom (Elaichi) Pods/Seeds
• 2 Cloves (Laung)
• 1 inch Cinnamon Stick (Dalchini)
• 1 Star anise
• 2 sprig Curry leaves
• 2 Green Chillies slit
• 6 cloves Garlic finely chopped
• 2 inch Ginger finely chopped
• 2 Onions sliced
• 300 grams Button mushrooms cut into halves
• Salt to taste
• 1 teaspoon Coriander (Dhania) Powder
• 1 teaspoon Black pepper powder
• 1 teaspoon Garam masala powder
• 1/2 cup Curd (Dahi / Yogurt)
• 1/4 cup Coriander (Dhania) Leaves finely chopped
• 1/4 cup Mint Leaves (Pudina) finely chopped

Steps

1. To begin making the Barnyard Millet Mushroom Biryani Recipe, prep all the ingredients and keep them ready.
2. Heat a pressure cooker with oil on medium heat.
3. Once hot, add all the whole spices, bay leaf, cardamom, cloves, cinnamon and star anise.
4. When these spices begin to sizzle, add in the curry leaves, ginger, garlic, onion and slit green chillies. Saute until the onions on medium low heat until the onions turn slightly caramelised.
5. Next add in the quartered mushrooms, salt, black pepper powder, garam masala powder. Saute for about a minute.
6. Reduce the heat; add in the curd, chopped coriander and mint leaves and the drained barnyard millet along with 1-1/2 cups of water.
7. Pressure cook for 2 to 3 whistles, turn the heat to low and simmer for 2 minutes and turn off the heat. Allow the pressure to release naturally.
8. Once the pressure has released, fluff the Barnyard Millet Mushroom Biryani with a fork and serve.
9. Serve the Barnyard Millet Mushroom Biryani Recipe along with aspinach Raita to go along with your meal.