Shahi Mushroom and Baby Corn Biryani
Shahi Mushroom and Baby Corn Biryani are made of long grained Basmati rice cooked with mushrooms, baby corns, ghee, butter, cream, saffron and other masalas have got to be a royal dish. The aromas are locked in by the dum method and it packs tons of flavours which burst into the mouth. Even if you are not a biryani or pulao lover you will surely lick your fingers and savour this biryani.
| Servings | Prep Time |
| 4 | 20 |
| Cook Time |
| 20 |
|
|
Ingredients
- 200 gms Button mushrooms sliced
- 8 Baby corn sliced round or diagonally
- 1cups ½Basmati rice soaked
- 10 Black peppercorns
- 4leaves Bay
- 8 Green cardamoms
- 2tsps Caraway seeds or shahi jeera
- 2pinches of Saffron of kesar
- 3tbsp Ghee
- 4 cloves
- 2 Onions sliced
- 1tsp Ginger-Garlic Paste
- 2tbsp Fresh cream
- 3tbsp butter
- salt to taste
- 1tsp Coriander Powder
- 1tsp Red Chilli Powder
- 1tsp Turmeric Powder
- 1cup Yogurt
- 3 tomatoes pureed
- 1tsp Garam masala powder
- 2tbsp Fresh mint leaves chopped
- 2tbsp Fresh coriander leaves chopped
- cup ½Fried onions
Instructions
- Firstly, 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, sauté till it turns golden brown. 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 are cooked, spread the prepared rice on them. Top the biryani with the cream-butter mixture. Lastly,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. Surprisingly even a vegetarian Biryani recipe can give a chicken biryani a run for its money.
Recipe Notes
Do not cook the rice completely while boiling. Cook it 80%.
The mushroom and baby corn should have a little bite in them when you cover for dum or they will disintegrate if cooked fully.
