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Preparation Time : 30
Cook Time : 35
Total Time : 65
Button mushrooms cut into quarters 8-10
Babycorn sliced diagonally 8-10
Basmati rice soaked1 1/2 cups
Black peppercorns 10-12
Bay leaves 4
Green cardamoms 7-9
Caraway seeds (shahi jeera) 2 teaspoons
Saffron (kesar) 2 pinches
Ghee 3 teaspoons
Onion sliced1 medium
Ginger-garlic paste 1 1/2 teaspoon
Fresh cream 1/2 cup
Butter 2 tablespoons
Salt 1 tsp or to taste
Coriander powder 1 teaspoons
Red chilli powder 1 1/2 teaspoons
Turmeric powder 1/4 teaspoon
Yogurt 1 cup
Garam masala powder 1 1/2 teaspoons
Fresh mint leaves 1 cup
Screwpine essence (kewra)1/4 teaspoon
Fried onions 1 cup
Heat sufficient water in a deep non-stick pan. Add half the peppercorns, 2 bay leaves, half the green cardamoms, 1 teaspoon caraway seeds, a pinch saffron and 1 teaspoon ghee. Mix well.
Add rice and mix gently. Cook till the rice is ¾ done. Remove from heat, strain and spread the rice on a tray. Set aside.
Heat remaining ghee in a non-stick pan. Add remaining caraway seeds, remaining peppercorns, remaining cardamoms, cloves, remaining bay leaves and mix well. Add sliced onion and sauté till it turns golden.
Add ginger-garlic paste, mix and sauté w2ell. Add 2-3 tablespoons water and mix well.
Combine cream, butter and remaining saffron in a bowl and mix well. Set aside.
Add babycorn and mushrooms to the pan and mix well. Add salt, coriander powder, red chilli powder and turmeric powder and mix well.
Add yogurt and mix well. Add 1 teaspoon garam masala powder, ½ cup mint leaves, ½ cup coriander leaves and mix well. Cover and cook on low heat for 8-10 minutes.
Spread the prepared rice on the vegetables. Top with cream-butter mixture and drizzle screwpine essence on top. Sprinkle remaining mint leaves, coriander leaves, garam masala powder and finish by topping with fried onions. Cover with an aluminium foil, place a lid on top, reduce heat and cook for 10-15 minutes.
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