Shahi Mushroom and Baby Corn Biryani

Name: Shahi Mushroom and Baby Corn Biryani
Total time: 3000 s
Cuisine: Indian
Ingredients: 200 gms Button mushrooms sliced; 8 Baby corn sliced round or diagonally; 1 1/2 cups Basmati rice soaked; 10 Black peppercorns; 4 Bay leaves; 8 Green cardamoms; 2 tsps Caraway seeds or shahi jeera; 2 pinches Saffron of kesar; 3 tbsp Ghee; 4 Cloves; 2 Onions sliced; 1 tsp Ginger-garlic paste; 2 tbsp Fresh cream; 3 tbsp Butter; to taste Salt; 1 tsp Coriander powder; 1 tsp Red chilli powder; 1 tsp Turmeric powder; 1 cup Yogurt; 3 tomatoes pureed; 1 tsp Garam masala powder; 2 tbsp Fresh mint leaves chopped; 2 tbsp Fresh coriander leaves chopped; 1/2 cup Fried onions

Harjeet Kaur @cook_13349754

This Shahi Mushroom and Babycorn Biryani is an exotic biryani fit for a king. The world over, Chefs are trying their best to bring new tastes in the traditional biryani.
There are many memes doing the social media rounds these days on Biryani. It is said that you may not experience true love but you can have Biryani and that is pretty much the same thing. When life isn’t going anywhere, just have a plate of steaming Biryani to instantly spice up your life.
For my daughter, Biryani was not only a delightful treat but also a bait and gift from her dad. Biryani can put smiles on faces and unites the country too. Every Indian wedding or celebration, Biryani has to be on the menu. It is an integral part of our culture and represents our culture worldwide.
Even I have gone against the traditional ingredients and experimented with new age products like Mushroom and Baby corn. Long grained Basmati rice cooked with mushrooms, baby corns, ghee, butter, cream, saffron and other masalas has got to be a royal dish. The aromas are locked in by the dum method and it packs tons of flavours which burst into the mouth. Even if you are not a biryani or pulao lover you will surely lick your fingers and savour this biryani.

Harjeet Kaur @cook_13349754

Saved

Ingredients

50mins

200 gmsButton mushrooms sliced
8Baby corn sliced round or diagonally
1 1/2 cupsBasmati rice soaked
10Black peppercorns
4Bay leaves
8Green cardamoms
2tsps Caraway seeds or shahi jeera
2 pinchesSaffron of kesar
3 tbspGhee
4Cloves
2Onions sliced
1 tspGinger-garlic paste
2 tbspFresh cream
3 tbspButter
to tasteSalt
1 tspCoriander powder
1 tspRed chilli powder
1 tspTurmeric powder
1 cupYogurt
3tomatoes pureed
1 tspGaram masala powder
2 tbspFresh mint leaves chopped
2 tbspFresh coriander leaves chopped
1/2 cupFried onions

Saved

Steps

50mins

1

Heat enough water in a deep pan to boil rice. Once water is boiling, add half the peppercorns, 2 bay leaves, half the green cardamoms, 1 teaspoon caraway seeds, a pinch saffron and 1 teaspoon ghee.
Add rice and mix. Cook till the rice is almost done. Strain and spread the rice on a tray to cool. Set aside.
Heat remaining ghee in a non-stick pan. Add the caraway seeds, peppercorns, cardamoms, cloves, bay leaves and stir till the aroma wafts. Add the thinly sliced onion and ginger-garlic paste,
2

Add the tomato puree and cook till the ghee leaves the sides. Add the yoghurt and stir till nicely cooked. Now add the corn and mushroom and mix well. Simultaneously, add the salt, turmeric, chilli powder, and coriander and garam masala powders. Stir well and cover with a lid for a few minutes.
Meanwhile combine cream, butter in a bowl and mix well. Set aside.
Once the mushroom and baby corn is cooked, spread the prepared rice on them. Top the biryani with the cream-butter mixture.
3

Spread the saffron and garnish with the mint and coriander leaves, garam masala powder and sprinkle with fried onions. Cover with aluminium foil, place a lid on top and give the biryani dum or slow heat cooking for 10-15 minutes.
All the flavours are packed in and the rice and vegetables merge in the steam. When you open the lid and remove the foil you will swoon with the aroma released by this flavourful scrumptious Biryani fit for not only the royals but for you, me and us.
4

Serve Shahi Mushroom and Baby corn Biryani with Raita of your choice.
5

Serve Hot