1/1 Photo of Taste of Heaven - Mushroom and Carrots Biryani
2 hrs 27 mins
1 hr 35 mins
This is a wonderful layered rice dish that uses mushrooms, carrots and tomatoes in lieu of meat. It tastes excellent and is nourishing to the core!
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- 15 -20 medium fresh button mushrooms, washed, drained and cut into quarters (You may also use the canned ones if you can't get fresh)
- 1 1/2 cups basmati rice, washed
- 1 carrot
- 2 medium onions, peeled and finely sliced
- 1 inch ginger, peeled
- 5 garlic cloves, peeled
- 1/4 cup fresh coriander leaves or 1/4 cup cilantro, washed and finely chopped
- 1/4 cup fresh mint leaves, washed and finely chopped
- 2 medium fresh tomatoes, washed and chopped
- 1 bay leaf
- 1/8 tablespoon cayenne pepper
- 4 cloves
- 2 green cardamoms
- 2 black cardamom pods (optional)
- 1 inch cinnamon stick
- 2 teaspoons oil
- 2 teaspoons red chili powder
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 cup plain yogurt
- 1/4 cup skim milk
- 1/4 teaspoon curry powder
- 1/2 teaspoon cumin powder
- 1 teaspoon sugar
- 4 -5 drops kewra essence (optional)
- 1 pinch saffron
- 1Cut mushrooms into quarters and keep aside.
- 2Chop the carrot into 1/2 inch pieces and keep aside.
- 3Soak rice in 4 cups of water.
- 4Keep aside for 30 minutes.
- 5Drain and keep aside.
- 6Slice onions and keep aside.
- 7Grind together the ginger and garlic, adding water as required, to get a fine paste.
- 8Wash and finely chop coriander and mint leaves.
- 9Puree the chopped tomatoes in a blender.
- 10Whisk the yoghurt and keep aside.
- 11Soak saffron in 1/4 cup warm skimmed milk and keep aside.
- 12Boil 4 cups of water in a thick-bottomed vessel.
- 13Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, sugar and 1 teaspoons.
- 15Add rice when the water starts boiling rapidly.
- 16Cook for 10 minutes, stirring frequently, or until the rice is 3/4ths done.
- 17Drain in a colander.
- 18Heat oil in a non-stick pan.
- 19Add onions.
- 20Stir-fry over high flame for 3 minutes or until the onions turn translucent.
- 21Add ginger-garlic paste and cook briefly.
- 22Add red chili powder, coriander powder, cayenne pepper, cumin powder and turmeric powder.
- 23Stir-fry briefly.
- 24Add the pureed tomatoes.
- 25Cook over high flame for another 3 minutes, stirring continuously or until the masala is very thick.
- 26Add the whisked yoghurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves.
- 27Stir well.
- 28Cook for 2 more minutes.
- 29Add mushrooms, carrots and salt to taste.
- 30Stir-fry over high flame for 3 minutes.
- 31Remove from heat.
- 32Arrange the cooked rice and mushroom masala in alternate layers in an oven-proof dish or biryani vessel.
- 33Sprinkle chopped fresh coriander and mint leaves, kewra water and the skimmed milk with saffron on top.
- 34Ensure that the topmost layer is of rice.
- 35Cover the biryani with a tight-fitting lid.
- 36Seal the edges with kneaded atta (flour) dough (if required).
- 37Place the dish on a flat bottomed pan.
- 38Cook on low flame for 10 minutes.
- 39Place a few burning charcoals on the lid.
- 40Alternatively, cook in a pre-heated oven at 180C for 10 minutes.
- 41Break open the seal.
- 42Grab a spoon and serve this biryani immediately.
- 43ENJOY this with a raita of your choice.
- 44I like it with a cucumber raita.
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Nutritional Facts for Taste of Heaven - Mushroom and Carrots Biryani
Serving Size: 1 (218 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 250.8
- Calories from Fat 36
- Total Fat 4.1 g
- Saturated Fat 1.0 g
- Cholesterol 2.8 mg
- Sodium 42.0 mg
- Total Carbohydrate 47.6 g
- Dietary Fiber 3.9 g
- Sugars 6.0 g
- Protein 7.4 g
The following items or measurements are not included: