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.