Region: Hyderabadi / South Indian Spice Level: Medium-Hot
Prep Time: 15 mins Cook Time: 35 mins
Ingredients:
• 1½ cups basmati rice (soaked 30 mins)
• 2 cups mushrooms (sliced)
• 2 onions (sliced), 1 tomato (chopped)
• 1 tbsp ginger-garlic paste
• ½ cup curd, 1 tsp biryani masala, mint, coriander
• Whole spices (bay leaf, cardamom, clove, cinnamon)
• 2 tbsp ghee/oil, saffron milk, salt
Steps:
1. Heat ghee and sauté onions till golden; remove half for garnish.
2. Add whole spices, then ginger-garlic paste and tomatoes.
3. Add curd, biryani masala, and mushrooms; cook 5 mins.
4. Add soaked rice, 2½ cups water, and salt.
5. Cook covered till rice is fluffy; garnish with fried onions, mint, and saffron milk.