Venkata is a qualified hospitality professional, who has been both a chef in leading hotels and a trainer of aspiring chefs. He has been a Heartfulness practitioner and volunteer since 1985.

Venkata-Murthy.jpg

Venkata Murthy

<h4>
 VENKAT MURTHY
 is a hospitality professional, chef, and an educator who trains aspiring
 student chefs in Sydney, Australia. This year, he will be sharing his
 favorite Indian recipes with Heartfulness Magazine.
</h4>

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Preparation time: 15 minutes Cooking time: 45 minutes Serves: 4

<h4 id="h-ingredients">
 Ingredients
</h4>

<h5>
 Rice – 500 g Water – 750 ml Oil – 2 tbs Cashew nuts – 30 g Coriander
 leaves, chopped – 2 tbs Mint, chopped – 2 tbs Cinnamon stick – 1 Cardamom
 pods – 2 Cloves – 2 Bay leaves – 2 Star anise – 1 Onion,
 sliced – 1 medium Green chillies, slit – 2 small Ginger and garlic
 paste – 1 tbs Chilli powder – 1 tbs Garam masala powder – 1 tsp Yoghurt
 – 1 tbs Tomatoes, chopped – 4 medium Mushrooms, halved or quartered
 – 200 g Green peas – 100 g Salt to taste Lemon juice – 1 tsp
</h5>

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<figure class="block-image">
 <img decoding="async" width="700" height="463" alt="" class="lazyload has-img-center"
 src="https://cdn-prod-static.heartfulness.org/mushroom_biryani2_700x463_296bccfad8.jpg?updated_at=2023-04-10T06:16:44.747Z" />
</figure>


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<h4>
 Method
</h4>


 Wash and soak the rice in cold water. You may soak it for as long as half an
 hour for a better result. Keep aside.&nbsp;



 Mix together the chopped coriander and mint and divide it in 5 portions. Set
 aside.&nbsp;



 Heat the oil in a thick-bottomed deep pan on a medium flame. Add cashew nuts
 and sauté until they are lightly brown. Remove.&nbsp;


Add cinnamon, cardamom, cloves, bay leaves and star anise. Stir.


 Add onion, slit green chillies and 1/5 of the chopped coriander and mint mix.
 Stir and sauté until the onion is lightly coloured.&nbsp;



 Add ginger and garlic paste, stir and sauté for a further 2 minutes, or until
 the raw flavour is removed.&nbsp;



 Add another 1/5 of the mint and coriander mix, chilli and garam masala powder.
 Stir and cook for a few seconds.&nbsp;



 Add yoghurt, stir, and simmer, on a low heat until the liquid evaporates.
 Follow this with tomatoes, another 1/5 of the mint and coriander, mix and cook
 until the tomatoes are well blended.&nbsp;



 Add mushrooms and peas and stir for a few minutes. Now add 750 ml or 1½ times
 that of rice water, another 1/5 portion of the mint coriander mix, and wait
 until water boils vigorously. Add salt.&nbsp;



 Drain the rice and add it to the boiling liquid. Simmer until water is
 absorbed.&nbsp;



 Add lemon juice, the fried nuts, and the last 1/5 of mint and coriander on top
 of the rice.&nbsp;Do not stir.



 Cover with a cloth and then a tight-fitting lid. Place it in a preheated oven
 at 200° C for 15 minutes.&nbsp;



 Remove and rest for 5 minutes.&nbsp;Open the lid, remove the cloth, and stir
 carefully so as not to break the rice.


Serve hot with raita.&nbsp;

<h4>
 Raita:
</h4>

<h5>
 Yoghurt – 250 ml Salt to taste Coriander leaves (chopped) – 1 tbs Cumin
 Powder – ½ tsp ½ a small green chili, slit (Optional)
</h5>

<h4>
 Method
</h4>


 Whisk yoghurt lightly. Add salt and ½ of the chopped coriander leaves and
 cumin powder and stir. Sprinkle green chili and the other coriander leaves on
 top. Serve chilled.


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<figure class="block-image">
 <img decoding="async" width="700" alt="mushroom_biryani3" class="lazyload has-img-center"
 src="https://cdn-prod-static.heartfulness.org/mushroom_biryani3_700x463_cd533c6836.jpg?updated_at=2023-04-10T06:15:53.567Z" />
</figure>

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<h4>
 Variations:&nbsp;
</h4>


 Mint Raita: Replace fresh coriander by
 fresh mint.



 Onion Raita:
 Add chopped Spanish onion and stir carefully.



 Tomato Raita:
 Add chopped tomato and stir carefully.



 Cucumber Raita:
 Add chopped cucumber and stir carefully.



 Capsicum Raita:
 Chop capsicum, sauté until tender and add to yoghurt.



 Carrot Raita:
 Add grated carrots and stir carefully.


You can also make different combinations of vegetables.

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Photography by CLAYTON HAIRS

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