Close Button

Babycorn mushroom biryani

Babycorn mushroom biryani

Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60

Ingredients

Serves 4

  • 1 cup 1 hour soaked basmati rice

  • 200 gms Mushrooms

  • 5 baby corns diagonally cutted

  • 2 tsp sah jeera

  • 7,8 black pepper corn

  • 4 bay leaf

  • 5 cloves

  • 1 tsp red chilli powder

  • 1 tsp coriander powder

  • 11/2 tsp garam masala powder

  • 1/2 tsp turmeric power

  • 2 tbsp leaves Chopped mint

  • 2 tbsp leaves Chopped coriander

  • 1 tbsp tomato puree

  • 1/2 cup yougurt

  • 1 tbsp ginger garlic paste

  • 1/2 cup fried onion

  • 1 Chopped onion

  • 1 tbsp ghee

  • 4tbsp Oil

  • 1 pinch saffron threads

  • 2 tsp Salt

  • 2,3 drops need a kewda essence (Optional)

Directions

  • 01

    Take a pan add 2and1/2cup water when watercomes boil add 2bay leaves, littlebit of salt, 1tsp ghee,1 1tsp sah jeera, 3, green cardamom and add rice also cook it in 50 percent only and drain it.

  • 02

    Now take a another pan heat ghee (Oil)add jeera,cardamom,bay leaf, cloves and onion suate them add ginger garlic paste and mix it.

  • 03

    Now add babycorn, Mushrooms and spices,tomato puree, yougurt and salt give it a good mix and cover the lid cook it in 3,4 minutes.

  • 04

    After 4 minutes switch off the flame.

  • 05

    Take a cooker add layer mushroom babycorn Masala 1layer rice do same again top mint leaves and coriander leaves fried onions and finely add saffron milk and 2,3 drops kewda essence close cooker lid remove wissil and cook it in 15 minutes in low flame.

  • 06

    After 15 minutes open the lid and serve this biryani with raita or other curry,Enjoy!

Review

0

Please Login to comment

#Tags

Link copied