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Mushroom and Babycorn Biryani

Mushroom and Babycorn Biryani

Cooking Time

Preparation Time : 30

Cook Time : 35

Total Time : 65

Ingredients

Serves 4

  • 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

  • Cloves 2-3

  • 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

Directions

  • 01

    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.

  • 02

    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.

  • 03

    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.

  • 04

    Add ginger-garlic paste, mix and sauté w2ell. Add 2-3 tablespoons water and mix well.

  • 05

    Combine cream, butter and remaining saffron in a bowl and mix well. Set aside.

  • 06

    Add babycorn and mushrooms to the pan and mix well. Add salt, coriander powder, red chilli powder and turmeric powder and mix well.

  • 07

    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.

  • 08

    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.

  • 09

    Serve hot.

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