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Main Ingredients | Basmati rice, Sweet corn |
Cuisine | Punjabi |
Course | Rice |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Corn and Mushroom Biryani
- 1 1/2 cups Basmati rice soaked
- 450 grams Sweet corn
- 10-12 Mushrooms quartered
- 2 tablespoons Oil
- 2 Bay leaf
- 1 inch piece Cinnamon
- 7-8 Black peppercorns
- 7-8 Cloves
- 4-5 Green cardamoms
- 1/2 teaspoon Cumin seeds
- 2 medium Onions sliced
- to taste Salt
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Red chilli powder
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- a few sprigs Mint leaves
- 1/4 cup Yogurt
- a few strands Saffron (kesar)
- 1/4 teaspoon Garam masala powder
Method
- Heat oil in a rice cooker, add bay leaves, cinnamon, black peppercorns, cloves, green cardamoms, cumin seeds and saute till fragrant.
- Add onions and saute till soft. Add mushrooms, salt, turmeric powder, red chilli powder, garlic paste, ginger paste and mix well. Cover and cook.
- 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. - Add yogurt, saffron and garam masala powder and mix. Cover and cook till rice is done. Serve hot.
Nutrition Info
Calories | 2144 |
Carbohydrates | 415 |
Protein | 44.3 |
Fat | 40.9 |
Other Fiber | 17 |
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