Sanjeev Kapoor

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Corn and Mushroom Biryani

The combination of corn and mushroom is always great and so is this briyani.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 16-20 minutes

Cooking time : 16-20 minutes

Servings : 4

Corn and Mushroom Biryani

Main Ingredients

Basmati rice, Sweet Corn

Cuisine

Punjabi

Course

Rice

Level Of Cooking

Medium

Calories

2144

Carbohydrates

415

Protein

44.3

Fat

40.9

Fibers

17

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Ingredients

  • Basmati rice soaked
    1 1/2 cups
  • Sweet Corn
    450 grams
  • Mushrooms quartered
    10-12
  • Oil
    2 tablespoons
  • Bay leaf
    2
  • Cinnamon
    1 inch piece
  • Black peppercorns
    7-8
  • Cloves
    7-8
  • Green cardamoms
    4-5
  • Cumin seeds
    1/2 teaspoon
  • Onions sliced
    2 medium
  • Salt
    to taste
  • Turmeric powder
    1/4 teaspoon
  • Red chilli powder
    1 teaspoon
  • Garlic paste
    1 teaspoon
  • Ginger paste
    1 teaspoon
  • Mint leaves
    a few sprigs
  • Yogurt
    1/4 cup
  • Saffron (kesar)
    a few strands
  • Garam masala powder
    1/4 teaspoon

Method

Step 1


Heat oil in a rice cooker, add bay leaves, cinnamon, black peppercorns, cloves, green cardamoms, cumin seeds and saute till fragrant.

Step 2


Add onions and saute till soft. Add mushrooms, salt, turmeric powder, red chilli powder, garlic paste, ginger paste and mix well. Cover and cook.

Step 3


Drain corn and add to the cooker, mix, cover and cook. Separate mint leaves. Drain and add rice. Add mint leaves, 2½ cups water and mix well.

Step 4


Add yogurt, saffron and garam masala powder and mix. Cover and cook till rice is done. Serve hot.

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