How to make Khumb Hara Pyaaz Biryani -

Mushrooms, spring onion biryani

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati Rice (बासमती चावल), Button Mushrooms (बटन मशरूम)

Cuisine : Indian

Course : Rice

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For more recipes related to Khumb Hara Pyaaz Biryani checkout Vegetable Hyderabadi Biryani, Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani . You can also find more Rice recipes like Burnt Garlic Rice Lotus Root Leaf Rice Wholesome Khichadi Handi Biryani

Khumb Hara Pyaaz Biryani

Khumb Hara Pyaaz Biryani Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Khumb Hara Pyaaz Biryani Recipe

  • Basmati Rice soaked 1 1/2 cups

  • Button Mushrooms quartered 300 grams

  • Spring onions sliced 10-12

  • Spring onion greens 1 inch pieces 5 stalks

  • Bay leaves 2-3

  • Caraway seeds (shahi jeera) 1 tablespoon

  • Salt to taste

  • Skimmed milk yogurt whisked 1 1/2 cups

  • Garlic finely chopped 8 cloves

  • Ginger finely chopped 2 inch piece

  • Green chillies seeded and chopped 3

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1 teaspoon

  • Olive oil 1 tablespoon

  • Garam masala powder 1 tablespoon

  • Green cardamom powder 1 teaspoon

  • Fresh coriander leaves chopped 3 tablespoon

  • Fresh mint leaves torn 15

  • Saffron (kesar 1 a pinch

  • Rose water 1 teaspoon

  • Kewra water 1 teaspoon

  • For garnishing

  • Fresh coriander leaves a few sprigs

  • Fresh mint leaves a few sprigs

Method

Step 1

Bring eight cups of water to a boil. Add bay leaves, caraway seeds, salt and drained rice.

Step 2

Cook till the rice is almost done. Drain excess water.

Step 3

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.

Step 4

Heat olive oil in a pan, add the mixture and cook till it thickens and excess water evaporates.

Step 5

Take a thick-bottomed pan. Spread a layer of one-third of the rice, over it spread half of the mushroom masala.

Step 6

Sprinkle one-third of the garam masala powder, one-third of the green cardamom powder. Sprinkle some coriander and mint leaves.

Step 7

Mix saffron in rose water and kewra water and sprinkle some of this over the layers.

Step 8

Spread one-third of the spring onion greens. Repeat these layers once.

Step 9

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.

Step 10

Cover with a tight lid and place on a hot tawa. Reduce heat and cook under dum for about twenty minutes.

Step 11

Alternatively bake in a preheated medium hot oven (180°C) for twenty minutes.

Step 12

Serve hot garnished with coriander and mint sprigs accompanied with Palak Raita.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.