Shahi Mushroom and Baby Corn Biryani Recipe is Royal.
This Shahi Mushroom and Babycorn Biryani is an exotic biryani fit for a king. Moreover, Chefs the world over are trying their best to bring new tastes in the traditional biryani.
Biryani Memes
Presently, there are many memes doing the social media rounds these days on Biryani. It is said that you may not experience true love. But not to worry, you can have Biryani and that is pretty much the same thing. When life isn’t going anywhere, just have a plate of steaming Biryani to instantly spice up your life.
My favourite Biryanis
Being born close to the Nawabi city of Hyderabad which is the Mecca of Biryani, I have mastered a few myself. Especially the Hyderabadi Dum Biryani, the Boneless Chicken Biryani, Keto Chicken Biryani, another Boneless Biryani. Rainbow Rice, Paneer Biryani are vegetarian and a very Easy Baked Chicken Biryani that is delicious.
Biryani is Special
For my daughter, Biryani was not only a delightful treat but also a bait and gift from her dad. Indeed, Biryani can put smiles on faces and unites the country too. Every Indian wedding or celebration, Biryani has to be on the menu. It is an integral part of our culture and represents our culture worldwide.
How to make Caramelized onions
Many people wonder how to make golden brown onions or Caramelized onion to top the Biryani. It is very easy just follow my video.
Fusion Biryani Recipe
Even I have gone against the traditional ingredients and experimented with new age products like Mushroom and Baby corn. Long grained Basmati rice cooked with mushrooms, baby corns, ghee, butter, cream, saffron and other masalas has 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 |
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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.
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- 200 gms Button mushrooms sliced
- 8 Baby corn sliced round or diagonally
- 1 cups ½Basmati rice soaked
- 10 Black peppercorns
- 4 leaves Bay
- 8 Green cardamoms
- 2 tsps Caraway seeds or shahi jeera
- 2 pinches of Saffron of kesar
- 3 tbsp Ghee
- 4 cloves
- 2 Onions sliced
- 1 tsp Ginger-Garlic Paste
- 2 tbsp Fresh cream
- 3 tbsp butter
- salt to taste
- 1 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- 1 cup Yogurt
- 3 tomatoes pureed
- 1 tsp Garam masala powder
- 2 tbsp Fresh mint leaves chopped
- 2 tbsp Fresh coriander leaves chopped
- cup ½Fried onions
- 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.
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.
