Maggi Mushroom Dum Biryani
This is my innovative Maggi Mushroom Dum Biryani which I have curated for the #Maggimagicinminutes contest. It has the authentic Indian spices coupled with the Maggi Masala to give a unique heavenly aroma and taste.
Cooking Biryani is like an art. It may look easy, but you need a lot of patience and your full attention. It is a royal dish fit for kings and it needs special culinary skills. The ingredients need to be just right. Try out this Recipe for Maggi Mushroom Dum Biryani with Coconut Milk
1 Maggi 2 min Noodles- Family pack.
200 gms mushrooms
2 tbsp ginger garlic paste
2 onions chopped long
1 small bunch of Mint, Coriander and 4 green chillies made into a coarse paste
2 cups of coconut milk
4-5 green chillies
1 tbsp. red chilli powder
Four green cardamoms
2 black cardamoms
1-inch Cinnamon stick
A few peppercorns
2 bay leaves
4 tbsps ghee or clarified butter
1 sprig Coriander leaves to garnish
Crush the Maggi 2- Min Noodles until they are the size of rice.
Boil in Coconut milk and strain. Sprinkle some cold water over it so that it doesn’t stick. Drizzle a little oil. Set aside
Firstly, heat 2 tbsp ghee in a pan, add the four green cardamoms and 2 large, few cloves, Cinnamon stick, Anise-flower, 2 bay leaves
Next, add the ginger-garlic paste, sauté, and then add the sliced onions and sauté until pink.
Add the chopped onions and sauté till golden brown.
Now add the mushrooms and sauté till done.
Next, add the Coriander-mint-green chilli paste.
Add the cooked Maggi to the mushrooms and give it a quick gentle mix.
Cover with a tight lid and give it dum over a griddle placed on slow fire for 5-10 minutes.
Remove the lid and drizzle some ghee over the ready Maggi Mushroom Dum Biryani.
Garnish with spring onions and serve hot.
For the coconut milk- grate fresh coconut and blend it in the mixer with a little water. Add 2 cups warm or normal water and strain it. You have fresh coconut milk ready to use.