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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut mushrooms into quarters and keep aside. | 2. Chop the carrot into 1/2 inch pieces and keep aside. | 3. Soak rice in 4 cups of water. | 4. Keep aside for 30 minutes. | 5. Drain and keep aside. | 6. Slice onions and keep aside. | 7. Grind together the ginger and garlic, adding water as required, to get a fine paste. | 8. Wash and finely chop coriander and mint leaves. | 9. Puree the chopped tomatoes in a blender. | 10. Whisk the yoghurt and keep aside. | 11. Soak saffron in 1/4 cup warm skimmed milk and keep aside. | 12. Boil 4 cups of water in a thick-bottomed vessel. | 13. Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, sugar and 1 teaspoons. | 14. salt. | 15. Add rice when the water starts boiling rapidly. | 16. Cook for 10 minutes, stirring frequently, or until the rice is 3/4ths done. | 17. Drain in a colander. | 18. Heat oil in a non-stick pan. | 19. Add onions. | 20. Stir-fry over high flame for 3 minutes or until the onions turn translucent. | 21. Add ginger-garlic paste and cook briefly. | 22. Add red chili powder, coriander powder, cayenne pepper, cumin powder and turmeric powder. | 23. Stir-fry briefly. | 24. Add the pureed tomatoes. | 25. Cook over high flame for another 3 minutes, stirring continuously or until the masala is very thick. | 26. Add the whisked yoghurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves. | 27. Stir well. | 28. Cook for 2 more minutes. | 29. Add mushrooms, carrots and salt to taste. | 30. Stir-fry over high flame for 3 minutes. | 31. Remove from heat. | 32. Arrange the cooked rice and mushroom masala in alternate layers in an oven-proof dish or biryani vessel. | 33. Sprinkle chopped fresh coriander and mint leaves, kewra water and the skimmed milk with saffron on top. | 34. Ensure that the topmost layer is of rice. | 35. Cover the biryani with a tight-fitting lid. | 36. Seal the edges with kneaded atta (flour) dough (if required). | 37. Place the dish on a flat bottomed pan. | 38. Cook on low flame for 10 minutes. | 39. Place a few burning charcoals on the lid. | 40. Alternatively, cook in a pre-heated oven at 180C for 10 minutes. | 41. Break open the seal. | 42. Grab a spoon and serve this biryani immediately. | 43. ENJOY this with a raita of your choice. | 44. I like it with a cucumber raita. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
button mushroom	15 -20		washed drained cut canned	-	-	-	-
basmati rice	1 1/2	cups	washed	-	-	-	-
carrot	1			52.48	12.2624	1.1904	0.3072
onion	2		peeled sliced	88.0	20.548000000000002	2.42	0.22
ginger	1		peeled	1.6	0.3554	0.0364	0.015
garlic clove	5		peeled	-	-	-	-
coriander leaf	1/4	cup	washed chopped	0.92	0.1468	0.0852	0.0208
mint leaf	1/4	cup	washed chopped	-	-	-	-
tomato	2		washed chopped	56.58	12.546	2.952	0.49200000000000005
bay leaf	1			-	-	-	-
cayenne pepper	1/8	tablespoon		2.1068	0.3752	0.0796	0.1144
clove	4	cloves		-	-	-	-
green cardamom	2			-	-	-	-
black cardamom pod	2			-	-	-	-
cinnamon	1	inch		-	-	-	-
salt				-	-	-	-
oil	2	teaspoons		74.752	0.0	0.0239	8.488999999999999
red chili powder	2	teaspoons		-	-	-	-
coriander powder	1	tablespoon		14.9	2.7495	0.6185	0.8885
turmeric powder	1/2	teaspoon		-	-	-	-
plain yogurt	1/2	cup		-	-	-	-
milk	1/4	cup	skim	138.0	3.324	1.374	14.304
curry powder	1/4	teaspoon		1.625	0.2792	0.0714	0.07
cumin powder	1/2	teaspoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
kewra essence	4 -5			-	-	-	-
saffron	1	pinch		0.1356	0.0286	0.005	0.0026

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.