Corn and Mushroom Biryani Recipe - 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.

Main Ingredients : Basmati rice(बासमती चावल), Sweet Corn

Cuisine : Punjabi

Course : Rice

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Corn and Mushroom Biryani

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Corn and Mushroom Biryani checkout Chicken Pulao , Jodhpuri Vegetable Pulao , Vegetable Biryani , Erra Sadam . You can also find more Rice recipes like Masaledar Shimla Mirch Wale Chawal, Tawa Pulao, Carrot and Spinach Khichdi, Sama Aur Aloo Ki Khichdi. Or try out these recipes from Punjabi Cuisine like Kaale Gajar Ka Halwa, Narangi Pulav, Capsicum Sweet Corn Parantha, Baingan Bharta.

Corn and Mushroom Biryani Recipe - How to make Corn and Mushroom Biryani


Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • Basmati rice soaked1 1/2 cups

  • Sweet Corn 450 grams

  • Mushrooms quartered10-12

  • 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


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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