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 By Sanjeev Kapoor 13 Nov 2017 in Recipes Course New Update 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 Advertisment 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 Advertisment 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 #Basmati rice #Cinnamon #Cloves #Oil #Salt #Yogurt 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