Khumb Hara Pyaaz Biryani

Ingredients list for Khumb Hara Pyaaz Biryani

• 1 1/2 cups Basmati Rice soaked
• 300 grams Button Mushrooms quartered
• 10-12 Spring onions sliced
• 5 stalks Spring onion greens 1 inch pieces
• 2-3 Bay leaves
• 1 tablespoon Caraway seeds (shahi jeera)
• to taste Salt
• 1 1/2 cups Skimmed milk yogurt whisked
• 8 cloves Garlic finely chopped
• 2 inch piece Ginger finely chopped
• 3 Green chillies seeded and chopped
• 1/2 teaspoon Red chilli powder
• 1 teaspoon Turmeric powder
• 1 tablespoon Olive oil
• 1 tablespoon Garam masala powder
• 1 teaspoon Green cardamom powder
• 3 tablespoon Fresh coriander leaves chopped
• 15 Fresh mint leaves torn
• 1 a pinch Saffron (kesar
• 1 teaspoon Rose water
• 1 teaspoon Kewra water
• For garnishing
• a few sprigs Fresh coriander leaves
• a few sprigs Fresh mint leaves

Method

1. Bring eight cups of water to a boil. Add bay leaves, caraway seeds, salt and drained rice.
2. Cook till the rice is almost done. Drain excess water.
3. Take yogurt in a bowl and add garlic, ginger, mushrooms, spring onions, green chillies, salt, red chilli powder, turmeric powder and let it stand for five minutes.
4. Heat olive oil in a pan, add the mixture and cook till it thickens and excess water evaporates.
5. Take a thick-bottomed pan. Spread a layer of one-third of the rice, over it spread half of the mushroom masala.
6. Sprinkle one-third of the garam masala powder, one-third of the green cardamom powder. Sprinkle some coriander and mint leaves.
7. Mix saffron in rose water and kewra water and sprinkle some of this over the layers.
8. Spread one-third of the spring onion greens. Repeat these layers once.
9. Finally spread the remaining rice and the remaining garam masala powder, green cardamom powder, saffron with rose and kewra water, spring onion greens, coriander and mint leaves.
10. Cover with a tight lid and place on a hot tawa. Reduce heat and cook under dum for about twenty minutes.
11. Alternatively bake in a preheated medium hot oven (180°C) for twenty minutes.
12. Serve hot garnished with coriander and mint sprigs accompanied with Palak Raita.

Nutrition Info