How to make Corn and Mushroom Biryani -
This recipe definitely packs a punch. Mushroom and corn kernels cooked with basmati rice in the perfect biryani masala.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Basmati rice (बासमती चावल), Sweet corn (मकई के दाने)
Cuisine : Punjabi
Course : Rice
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For more recipes related to Corn and Mushroom Biryani checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Chilli Chicken Tomato Pulao Mixed Sprout Pulao Pumpkin Rice Kabuli Chana Pulao
Corn and Mushroom Biryani Recipe Card
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.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Corn and Mushroom Biryani Recipe
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.
Nutrition Info
Calories : 2144 Kcal
Carbohydrates : 415 gm
Protein : 44.3 gm
Fat : 40.9 gm
Other : 17
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
