Little Millet Mushroom Biryani

Ingredients

• dehulled little millet — 1 cup
• water — 2 cups (for the millet, plus 1/4 cup for the mushroom masala (IIMR 2016 printing; pressure-cooked))
• mushroom — 100 g (cleaned and chopped)
• onion — 1 (chopped)
• green chillies — 2
• ginger-garlic paste — 1 tsp
• turmeric powder — 1/2 tsp
• red chilli powder — 1 tsp
• garam masala — 1 tsp
• salt (to taste)
• coriander leaves — 1/2 cup (masala paste)
• mint leaves — 1/2 cup (masala paste)
• green chilli — 1 (masala paste)
• ghee — 2 tsp
• oil — 1 tsp
• cloves — 4
• cardamom — 1
• bay leaf — 1
• cinnamon — 1 bark
• star anise — 1
• mace — 1
• fennel seeds — 1 tsp
• cumin seeds — 1 tsp

Method

1. Dry-roast the little millet for 1 to 2 minutes and set it aside.
2. Grind the coriander, mint and green chilli with a splash of water to a fine green paste.
3. Warm the ghee and oil together in a pressure cooker; when hot, put in the whole spices and let them sizzle until fragrant. Add the onion and fry until golden brown.
4. Add the ginger-garlic paste, green chillies, chilli powder, turmeric, garam masala, salt and the green paste, and mix well.
5. Saute for a few minutes, then add the mushrooms with the 1/4 cup of water and let them cook in the masala.
6. When it comes to the boil, add the roasted millet, the 2 cups of water and a few coriander and mint leaves, and check the salt.
7. Close the cooker and cook until it whistles once. Open it when the pressure has dropped and serve hot with a gravy and onion raita.