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Mushroom Breyani and Butternut Dhol

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  TRH Mushroom breyani and Butternut dhol2

Mushroom breyani
Soak 2 cups basmati rice and set aside.
Steam 1 cup lentils and strain and set aside.
Steam sliced potatoes with salt and then fry them and sprinkle food coloring and set aside.
Slice 2 punnets of mushrooms.
Oil for cooking
Bay leaves
Cumin and coriander powder
Curry leaves
Mint leaves
Ginger and garlic paste
2 tsp pickle masala
Few green chilies
5 grated tomatoes
Salt to taste
Sliced onions

Braise cinnamon, bay leaves, onions, spices one at a time, add ginger and garlic paste, add chilies and pickle marsala and braise, add tomato and curry leaves and stir, add mushrooms and mint, stir in, add lentils and rice with very little water and add salt and mix well.Put in the oven to cook, once rice is cooked, garnish potatoes and fresh coriander,add few blobs of butter.

Recipe for Butternut dhol
1 cup pea dhol
Half cleaned and cubed butternut
1 tsp turmeric
Extra cubed garlic
1 onion
1 tsp or more crushed chilies
1 sprig curry leaf

Boil dhol and after first boil rinse foamy liquid, add more water and boil, add turmeric and garlic cubes and boil , add butternut and curry leaf and boil until soft,fry sliced cubed onion and crushed chilies in oil and some butter and add salt and let dhol n butternut cook until melted and soft and thick gravy look. Garnish with fresh coriander.

Prepared, tried and tested by Layne Ram

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