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

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Corn and Mushroom Biryani
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


  1. Heat oil in a rice cooker, add bay leaves, cinnamon, black peppercorns, cloves, green cardamoms, cumin seeds and saute till fragrant.
  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.
  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.
  4. 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