Taste of Heaven - Mushroom and Carrots Biryani

READY IN: 2hrs 27mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut mushrooms into quarters and keep aside.
  • Chop the carrot into 1/2 inch pieces and keep aside.
  • Soak rice in 4 cups of water.
  • Keep aside for 30 minutes.
  • Drain and keep aside.
  • Slice onions and keep aside.
  • Grind together the ginger and garlic, adding water as required, to get a fine paste.
  • Wash and finely chop coriander and mint leaves.
  • Puree the chopped tomatoes in a blender.
  • Whisk the yoghurt and keep aside.
  • Soak saffron in 1/4 cup warm skimmed milk and keep aside.
  • Boil 4 cups of water in a thick-bottomed vessel.
  • Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, sugar and 1 teaspoons.
  • salt.
  • Add rice when the water starts boiling rapidly.
  • Cook for 10 minutes, stirring frequently, or until the rice is 3/4ths done.
  • Drain in a colander.
  • Heat oil in a non-stick pan.
  • Add onions.
  • Stir-fry over high flame for 3 minutes or until the onions turn translucent.
  • Add ginger-garlic paste and cook briefly.
  • Add red chili powder, coriander powder, cayenne pepper, cumin powder and turmeric powder.
  • Stir-fry briefly.
  • Add the pureed tomatoes.
  • Cook over high flame for another 3 minutes, stirring continuously or until the masala is very thick.
  • Add the whisked yoghurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves.
  • Stir well.
  • Cook for 2 more minutes.
  • Add mushrooms, carrots and salt to taste.
  • Stir-fry over high flame for 3 minutes.
  • Remove from heat.
  • Arrange the cooked rice and mushroom masala in alternate layers in an oven-proof dish or biryani vessel.
  • Sprinkle chopped fresh coriander and mint leaves, kewra water and the skimmed milk with saffron on top.
  • Ensure that the topmost layer is of rice.
  • Cover the biryani with a tight-fitting lid.
  • Seal the edges with kneaded atta (flour) dough (if required).
  • Place the dish on a flat bottomed pan.
  • Cook on low flame for 10 minutes.
  • Place a few burning charcoals on the lid.
  • Alternatively, cook in a pre-heated oven at 180C for 10 minutes.
  • Break open the seal.
  • Grab a spoon and serve this biryani immediately.
  • ENJOY this with a raita of your choice.
  • I like it with a cucumber raita.
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