How to make 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.
Main Ingredients : Button mushrooms (बटन मशरूम), Babycorn (बेबी कॉर्न)
Cuisine : Indian
Course : Rice
For more recipes related to Mushroom and Babycorn Biryani checkout Mushroom Dum Biryani, Pot Mushroom Rice, Kumbh Pulao, Mushroom Quinoa Rissotto . You can also find more Rice recipes like Brown Rice Vegetables Baked Palak Paneer Rice Qaabooli Sama Aur Aloo Ki Khichdi
Mushroom and Babycorn Biryani Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mushroom and Babycorn Biryani Recipe
Button mushrooms cut into quarters 8-10
Babycorn sliced diagonally 8-10
Basmati rice soaked 1 1/2 cups
Black peppercorns 10-12
Bay leaves 4
Green cardamoms 7-9
Caraway seeds (shahi jeera) 2 teaspoons
Saffron (kesar) 2 pinches
Ghee 3 teaspoons
Cloves 2-3
Onion sliced 1 medium
Ginger-garlic paste 1 1/2 teaspoon
Fresh cream 1/2 cup
Butter 2 tablespoons
Salt to taste
Coriander powder 1 teaspoons
Red chilli powder 1 1/2 teaspoons
Turmeric powder 1/4 teaspoon
Yogurt 1 cup
Garam masala powder 1 1/2 teaspoons
Fresh mint leaves 1 cup
Fresh coriander leaves 1 cup
Screwpine essence (kewra) 1/4 teaspoon
Fried onions 1 cup
Method
Step 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.
Step 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.
Step 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.
Step 4
Add ginger-garlic paste, mix and sauté w2ell. Add 2-3 tablespoons water and mix well.
Step 5
Combine cream, butter and remaining saffron in a bowl and mix well. Set aside.
Step 6
Add babycorn and mushrooms to the pan and mix well. Add salt, coriander powder, red chilli powder and turmeric powder and mix well.
Step 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.
Step 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.
Step 9
Serve hot.
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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.
