How To Make Mushroom and Babycorn Biryani Recipe Card

mushroom-and-babycorn-biryani

Ingredients for Mushroom and Babycorn Biryani Recipe

  • Button mushrooms cut into quarters 8-10
  • Babycorn sliced diagonally 8-10
  • Basmati rice soaked 1 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 sliced 1 medium
  • Ginger-garlic paste 1 1/2 teaspoon
  • Fresh cream 1/2 cup
  • Butter 2 tablespoons
  • Salt to taste
  • Coriander powder 1 teaspoons
  • Red chili 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
  • Fresh coriander leaves 1 cup
  • Screwpine essence (kewra) 1/4 teaspoon
  • Fried onions 1 cup

 

 

 

See Also:- How To Make Panner Kofta Curry

 

 

Method For Mushroom and Baby Corn Biriyani Recipe 

 

  • 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 baby corn and mushrooms to the pan and mix well. Add salt, coriander powder, red chili 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 aluminum foil, place a lid on top, reduce heat and cook for 10-15 minutes.
  • Serve hot.
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