Khumb Hara Pyaaz Biryani Mushrooms, spring onion biryani This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 May 2016 in Recipes Course New Update Main Ingredients Basmati Rice, Button Mushrooms Cuisine Indian Course Rice Prep Time 16-20 minutes Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Khumb Hara Pyaaz Biryani 1 1/2 cups Basmati Rice soaked 300 grams Button Mushrooms quartered 10-12 Spring onions sliced 5 stalks Spring onion greens 1 inch pieces 2-3 Bay leaves 1 tablespoon Caraway seeds (shahi jeera) to taste Salt 1 1/2 cups Skimmed milk yogurt whisked 8 cloves Garlic finely chopped 2 inch piece Ginger finely chopped 3 Green chillies seeded and chopped 1/2 teaspoon Red chilli powder 1 teaspoon Turmeric powder 1 tablespoon Olive oil 1 tablespoon Garam masala powder 1 teaspoon Green cardamom powder 3 tablespoon Fresh coriander leaves chopped 15 Fresh mint leaves torn 1 a pinch Saffron (kesar 1 teaspoon Rose water 1 teaspoon Kewra water For garnishing a few sprigs Fresh coriander leaves a few sprigs Fresh mint leaves Method Advertisment Bring eight cups of water to a boil. Add bay leaves, caraway seeds, salt and drained rice. Cook till the rice is almost done. Drain excess water. Take yogurt in a bowl and add garlic, ginger, mushrooms, spring onions, green chillies, salt, red chilli powder, turmeric powder and let it stand for five minutes. Heat olive oil in a pan, add the mixture and cook till it thickens and excess water evaporates. Take a thick-bottomed pan. Spread a layer of one-third of the rice, over it spread half of the mushroom masala. Sprinkle one-third of the garam masala powder, one-third of the green cardamom powder. Sprinkle some coriander and mint leaves. Mix saffron in rose water and kewra water and sprinkle some of this over the layers. Spread one-third of the spring onion greens. Repeat these layers once. Finally spread the remaining rice and the remaining garam masala powder, green cardamom powder, saffron with rose and kewra water, spring onion greens, coriander and mint leaves. Cover with a tight lid and place on a hot tawa. Reduce heat and cook under dum for about twenty minutes. Alternatively bake in a preheated medium hot oven (180°C) for twenty minutes. Serve hot garnished with coriander and mint sprigs accompanied with Palak Raita. Nutrition Info Calories 1610 Carbohydrates 271.5 Protein 46.3 Fat 35.6 Other Fiber Niacin- 12.8mg #Bay leaves #Caraway seeds (shahi jeera) #For garnishing #Fresh coriander leaves #Fresh mint leaves #Garam masala powder #Garlic #Ginger #Green cardamom powder #Green chillies #Kewra water #Olive oil #Red chilli powder #Rose water #Salt #Skimmed milk yogurt #Spring onion greens #Spring onions #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article