I love cooking and eating biryani. I bought little millet from store last week and made this biryani and it tasted great.It reduces cholesterol and helps in digestion.It reduces the risk of type 2 diabetes.As always I made this biryani too in pressure cooker.You can have this biryani with raita or pappadams. Let’s get into the recipe.
Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 3 persons
Little millet / Saamai – 1 and 1/3 cup
Ghee – 2 tbsp
Curd – 1/2 cup
Mushroom – 250 g (sliced)
Green chilli – 3
Coriander leaves – 1/2 cup
Mint leaves – 1/2 cup
Onion – 2 (finely sliced)
Tomato – 1 (finely chopped)
Bay leaves – 1
Cinnamon – 1 (1 inch piece)
Cardamon – 3
Cashew nut – 15
Turmeric powder – 1/2 tsp
Red chilli powder – 2 tsp
Coriander powder – 2 and 1/2 tsp
Fennel powder – 1/2 tsp
Ginger garlic paste – 2 tsp
Salt to taste
1.Soak cashew nuts in water for 10 minutes.Clean and soak little millet for 20 minutes.Then drain water and keep it aside.
2.Remove soaked cashew nuts from water and add it to mixie jar.Grind it along with Red chilli powder,Turmeric powder,Coriander powder,Fennel powder,Curd into fine smooth paste.
3.In a mixing bowl add cleaned mushroom,ginger garlic paste,mint leaves,Coriander leaves,Ground paste,salt and mix them well.Allow to marinate
4.To a pressure cooker.Add ghee,then add bay leaves,cinnamon,cardamon,cloves.Saute them till they sizzle.
5.Add sliced onions.Saute it till they turn nice brown.then add green chillies.
6.Add chopped tomatoes.Saute them.Then add marinated mushrooms to it.Mix well.
7.Add little water to it and allow it to cook.Then add drained little millet.mix them well.Add 2 and 1/4 cups of water.Check salt.It should be bit salty.When millet get cooked it will become correct.
8.Allow it to boil.when it start boiling.Close it with lid and whistles in it.Place flame in simmer.Cook for 10 minutes.After 10 minutes remove from flame.Open lid after pressure gets released.
Little millet Mushroom Biryani is ready.Serve it with some raita