Shahi Mushroom and Baby Corn Biryani.
You can cook Shahi Mushroom and Baby Corn Biryani using 24 ingredients and 5 steps. Here is how you cook that.
Ingredients of Shahi Mushroom and Baby Corn Biryani
- You need 200 gms of Button mushrooms sliced.
- It's 8 of Baby corn sliced round or diagonally.
- It's 1 1/2 cups of Basmati rice soaked.
- Prepare 10 of Black peppercorns.
- You need 4 of Bay leaves.
- You need 8 of Green cardamoms.
- You need 2 of tsps Caraway seeds or shahi jeera.
- Prepare 2 pinches of Saffron of kesar.
- You need 3 tbsp of Ghee.
- Prepare 4 of Cloves.
- Prepare 2 of Onions sliced.
- You need 1 tsp of Ginger-garlic paste.
- Prepare 2 tbsp of Fresh cream.
- You need 3 tbsp of Butter.
- It's to taste of Salt.
- Prepare 1 tsp of Coriander powder.
- You need 1 tsp of Red chilli powder.
- Prepare 1 tsp of Turmeric powder.
- Prepare 1 cup of Yogurt.
- Prepare 3 of tomatoes pureed.
- You need 1 tsp of Garam masala powder.
- It's 2 tbsp of Fresh mint leaves chopped.
- It's 2 tbsp of Fresh coriander leaves chopped.
- You need 1/2 cup of Fried onions.
Shahi Mushroom and Baby Corn Biryani instructions
- Heat enough water in a deep pan to boil rice. Once water is boiling, add half the peppercorns, 2 bay leaves, half the green cardamoms, 1 teaspoon caraway seeds, a pinch saffron and 1 teaspoon ghee. Add rice and mix. Cook till the rice is almost done. Strain and spread the rice on a tray to cool. Set aside. Heat remaining ghee in a non-stick pan. Add the caraway seeds, peppercorns, cardamoms, cloves, bay leaves and stir till the aroma wafts. Add the thinly sliced onion and ginger-garlic paste,.
- Add the tomato puree and cook till the ghee leaves the sides. Add the yoghurt and stir till nicely cooked. Now add the corn and mushroom and mix well. Simultaneously, add the salt, turmeric, chilli powder, and coriander and garam masala powders. Stir well and cover with a lid for a few minutes. Meanwhile combine cream, butter in a bowl and mix well. Set aside. Once the mushroom and baby corn is cooked, spread the prepared rice on them. Top the biryani with the cream-butter mixture..
- Spread the saffron and garnish with the mint and coriander leaves, garam masala powder and sprinkle with fried onions. Cover with aluminium foil, place a lid on top and give the biryani dum or slow heat cooking for 10-15 minutes. All the flavours are packed in and the rice and vegetables merge in the steam. When you open the lid and remove the foil you will swoon with the aroma released by this flavourful scrumptious Biryani fit for not only the royals but for you, me and us..
- Serve Shahi Mushroom and Baby corn Biryani with Raita of your choice..
- Serve Hot.
