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Ingredients
- 1 Packet Maggi 2 min Noodles- Family pack.
- 200 gms gms Mushrooms
- 2 tbsp Ginger-Garlic Paste
- 2 medium onions chopped long
- 1 small bunch of Mint Coriander and 4 green chillies made into a coarse paste
- 2 cups of coconut milk
- 4-5 green chillies
- 1 tbsp Red Chilli Powder
- 4 green cardamoms
- 2 black Black cardamoms
- 4 pieces cloves
- 1- inch Cinnamon Stick
- 2 flowers of anise
- 1 tsp Peppercorns
- 2 bay leaves
- 4 tbsps Ghee or clarified butter
- 1 leaves sprig Corianderto garnish
Instructions
- Crush the Maggi 2- Min Noodles until they are the size of rice.
- Boil in Coconut milk and strain. Sprinkle some cold water over it so that it doesn’t stick. Drizzle a little oil. Set aside
- Firstly, heat 2 tbsp ghee in a pan, add the four green cardamoms and 2 large, few cloves, Cinnamon stick, Anise-flower, 2 bay leaves
- Next, add the ginger-garlic paste, sauté, and then add the sliced onions and sauté until pink.
- Add the chopped onions and sauté till golden brown.
- Now add the mushrooms and sauté till done.
- Next, add the Coriander-mint-green chilli paste.
- Add the cooked Maggi to the mushrooms and give it a quick gentle mix.
- Cover with a tight lid and give it dum over a griddle placed on slow fire for 5-10 minutes.
- Remove the lid and drizzle some ghee over the ready Maggi Mushroom Dum Biryani.
- Garnish with spring onions and serve hot.
Notes
For the coconut milk- grate fresh coconut and blend it in the mixer with a little water. Add 2 cups warm or normal water and strain it. You have fresh coconut milk ready to use.
