mushroom biryani

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Mushroom Dum BiryanibyMasterchefSanjeev Kapoor
www.sanjeevkapoor.com
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Mushroom Dum Biryani

• Description
• Ingredients
• Method
• Chefs tip
• Nutrition facts
• Book
• Similar recipes with links

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Description
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A tasty biryani with mushrooms. Cooking Time 40
50 minutes Servings 4 Preparation Time  10
- 15 minutes   Category Vegetarian
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Ingredients
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Button mushrooms,quartered 15-20
medium Basmati rice, soaked 1 1/2 cups Bay
leaf 1 Cloves 4 Green
cardamoms 2 Black cardamoms 2 Cinnamon
1 inch piece Mace 1 blade Salt
to taste Oil 2 teaspoons Onions,thinly
sliced 2 medium Ginger paste 2
teaspoons Garlic paste 2 teaspoons Red
chilli powder 2 teaspoons Coriander
powder 1 tablespoon Black peppercorns,crushed
1/2 tablespoon Cumin powder 1/2
teaspoon Turmeric powder 1/2
teaspoon Tomatoes,pureed 2 medium Skimmed
milk yogurt, whisked 1/2 cup Garam masala
powder 1/2 teaspoon Fresh coriander
leaves,finely chopped 1/4 cup Fresh mint
leaves,torn 1/4 cup Kewra water 4-5
drops Saffron (kesar) a pinch Skimmed
milk 1/4 cup
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Method
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Bring four cups of water to a boil in a
thick-bottomed vessel. Add bay leaf, cloves,
green cardamoms, black cardamoms, cinnamon, mace
and one teaspoon salt. When the water starts
boiling rapidly, drain the soaked basmati rice
and add. Cook for eight to ten minutes, stirring
frequently or until the rice is three fourths
done. Drain in a colander. Heat oil in a
non-stick pan, add sliced onions and stir-fry
over high heat for two to three minutes or until
the onion turns translucent. Add ginger paste,
garlic paste and sauté briefly. Add red chilli
powder, coriander powder, crushed peppercorns,
cumin powder and turmeric powder. Stir-fry
briefly and add the pureed tomatoes. Continue
cooking over high heat for another two to three
minutes, stirring continuously or until masala is
fairly thick. Add the whisked skimmed milk
yogurt, garam masala powder and half the quantity
of chopped fresh coriander and mint leaves. Stir
well and cook for two minutes more. Add the
quartered button mushrooms and salt to taste.
Stir-fry over high heat for two to three minutes
and remove from heat. Arrange the cooked rice and
mushroom masala in alternate layers in an oven
proof dish (or Biryani handi), sprinkling the
remaining chopped fresh coriander and torn mint
leaves, kewra water and saffron dissolved in
skimmed milk after each layer. Ensure that the
top most layer is of rice. Cover the assembled
biryani with a tight fitting lid and seal the
edges with kneaded atta dough (if required). Keep
the sealed dish on a medium hot tawa and leave
for ten to fifteen minutes. You can also place a
few burning charcoals on the lid. Alternatively,
leave the sealed dish in a preheated oven at
200?C for ten to fifteen minutes. Break the
seal and open the Biryani, just before serving.
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Tips by Chef
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Best served with a raita or salad.
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Nutrition facts
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Recipe Books
www.sanjeevkapoor.com
Healthy Tasty Recipe http//shop.sanjeevkapoor.c
om/Healthy-Tasty-Recipes.aspx Khazana of Indian
Recipes http//shop.sanjeevkapoor.com/khazana-of-i
ndian-recipes.aspx Celebration of Indian
Cookery http//shop.sanjeevkapoor.com/Celebration-
Of-Indian-Cookery.aspx Vegetarian Rice, Biryani
and Pulao http//shop.sanjeevkapoor.com/Vegetarian
-rice-biryani-pulao.aspx
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