Taste Of Heaven Mushroom And Carrots Biryani Recipes

Steps:

• 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.

Steps:

• Heat the oil in a large frying pan, tip in the onion with a big pinch of salt and fry until softened, around 5 mins, then add the chilli and crush in the garlic and cook for 1 min more. Stir in the spices with a splash of water and cook for a couple of mins before adding the carrots and stirring well to coat in all of the spices and flavours.
• Tip in the rice, peas and cashews, then use the back of your spoon to break up any clumps of rice and combine with the rest of the ingredients, cover and cook over a high heat for 5 mins (it's nice if a bit of rice catches on the base to give a bit of texture to the dish). Scatter over the coriander with spoonfuls of yogurt, then serve straight from the pan.

Steps:

• Heat 1 tablespoon oil and add rice; sauté briefly, stirring to coat each grain completely.
• Add crumbled saffron, turmeric, salt, and vegetable broth.
• Bring to a boil, cover and reduce heat; simmer for 30 minutes.
• Meanwhile, heat remaining 2 tablespoons oil over medium-high heat and sauté the onions for 5 minutes.
• Add ginger, cumin, coriander, cinnamon, and cayenne, and cook for one minute, stirring constantly.
• Preheat oven to 350.
• Add 1/2 cup water, carrot, and cauliflower; cover, reduce heat and cook 3 to 4 minutes.
• Add remaining ingredients and simmer until vegetables are just tender, adding more water as needed.
• Season with salt, to taste.
• Butter a baking dish, spread half of rice in it, cover with vegetable mixture, and top with the rest of the rice.
• Cover tightly with foil and bake for 30 minutes.
• Garnish with toasted cashews.