Ingredients:
Rice – 5 cups
Mushrooms – 1/2 cup, large
For the Filling:
Paneer – 2 tbsp
Cashewnuts – 2 tsp, chopped
Raisins – 2 tsp, chopped
Ginger – 1 tsp, chopped
Cumin Seeds – 1/2 tsp
For the Curry:
Oil – 1/2 cup
Garam Masala – 2 tsp, whole
Onion Paste – 1 cup
Yoghurt – 3/4 cup, hung
Cashewnut Paste – 2 tbsp
Ginger Garlic Paste – 2 tbsp
Turmeric Powder – 1/2 tsp
Yellow Chilli Powder – 1 tsp
Salt to Taste
Method:
1. Clean the mushrooms and keep aside.
2. For the filling, mix together all the ingredients and fill the mushrooms with the prepared filling.
3. For the curry, heat oil in a pan.
4. Add the garam masala and saute till it crackles.
5. Add onion paste and cook till it leaves water.
6. Stir in all the other ingredients and cook for a few minutes.
7. Remove and keep aside.
8. Boil rice in sufficient water till three quarters done.
9. Drain and keep aside.
10. In a pot, spread alternate layers of rice, mushrooms and the prepared curry.
11. Cover and cook on very low heat till the rice is done and the mushrooms are tender.
12. Remove from heat.
13. Serve hot.
