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Mushroom and Babycorn Biryani

Exotic biryani – Basmati rice cooked with mushrooms, babycorns, saffron and other masalas..This is a very tasty and yummy biryani. Find all ingredients and method to cook Mushroom Corn Masala along with preparation & cooking time. This one makes a good lunchbox recipe. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor in Recipes Course
New Update
Mushroom and Babycorn Biryani

Main Ingredients Button mushrooms, Babycorn
Cuisine Indian
Course Rice
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Mushroom and Babycorn Biryani

  • 8-10 Button mushrooms cut into quarters
  • 8-10 Babycorn sliced diagonally
  • 1 1/2 cups Basmati rice soaked
  • 10-12 Black peppercorns
  • 4 Bay leaves
  • 7-9 Green cardamoms
  • 2 teaspoons Caraway seeds (shahi jeera)
  • 2 pinches Saffron (kesar)
  • 3 teaspoons Ghee
  • 2-3 Cloves
  • 1 medium Onion sliced
  • 1 1/2 teaspoon Ginger-garlic paste
  • 1/2 cup Fresh cream
  • 2 tablespoons Butter
  • to taste Salt
  • 1 teaspoons Coriander powder
  • 1 1/2 teaspoons Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1 cup Yogurt
  • 1 1/2 teaspoons Garam masala powder
  • 1 cup Fresh mint leaves
  • 1 cup Fresh coriander leaves
  • 1/4 teaspoon Screwpine essence (kewra)
  • 1 cup Fried onions

Method

  1. Heat sufficient water in a deep non-stick pan. Add half the peppercorns, 2 bay leaves, half the green cardamoms, 1 teaspoon caraway seeds, a pinch saffron and 1 teaspoon ghee. Mix well.
  2. Add rice and mix gently. Cook till the rice is ¾ done. Remove from heat, strain and spread the rice on a tray. Set aside.
  3. Heat remaining ghee in a non-stick pan. Add remaining caraway seeds, remaining peppercorns, remaining cardamoms, cloves, remaining bay leaves and mix well. Add sliced onion and sauté till it turns golden.
  4. Add ginger-garlic paste, mix and sauté w2ell. Add 2-3 tablespoons water and mix well.
  5. Combine cream, butter and remaining saffron in a bowl and mix well. Set aside.
  6. Add babycorn and mushrooms to the pan and mix well. Add salt, coriander powder, red chilli powder and turmeric powder and mix well.
  7. Add yogurt and mix well. Add 1 teaspoon garam masala powder, ½ cup mint leaves, ½ cup coriander leaves and mix well. Cover and cook on low heat for 8-10 minutes.
  8. Spread the prepared rice on the vegetables. Top with cream-butter mixture and drizzle screwpine essence on top. Sprinkle remaining mint leaves, coriander leaves, garam masala powder and finish by topping with fried onions. Cover with an aluminium foil, place a lid on top, reduce heat and cook for 10-15 minutes.
  9. Serve hot.
#Babycorn #Basmati rice #Bay leaves #Black peppercorns #Butter #Button mushrooms #Caraway seeds (shahi jeera) #Cloves #Coriander powder #Fresh coriander leaves #Fresh cream #Fresh mint leaves #Fried onions #Garam masala powder #Ghee #Ginger-garlic paste #Green cardamoms #Onion #Red chilli powder #Saffron (kesar) #Salt #Turmeric powder #Yogurt
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