1. Mushroom Dum Biryani by Masterchef Sanjeev Kapoor www.sanjeevkapoor.com

2. Description Ingredients Method Chef’s tip Nutrition facts Book Similar recipes with links Mushroom Dum Biryani

3. Description www.sanjeevkapoor.com A tasty biryani with mushrooms. Cooking Time: 40 – 50 minutes Servings: 4 Preparation Time: 10 - 15 minutes Category: Vegetarian

4. Ingredients www.sanjeevkapoor.com Button mushrooms,quartered15-20 medium Basmati rice, soaked1 1/2 cups Bay leaf1 Cloves4 Green cardamoms2 Black cardamoms2 Cinnamon1 inch piece Mace1 blade Salt to taste Oil2 teaspoons Onions,thinly sliced2 medium Ginger paste2 teaspoons Garlic paste2 teaspoons Red chilli powder2 teaspoons Coriander powder1 tablespoon Black peppercorns,crushed1/2 tablespoon Cumin powder1/2 teaspoon Turmeric powder1/2 teaspoon Tomatoes,pureed2 medium Skimmed milk yogurt, whisked1/2 cup Garam masala powder1/2 teaspoon Fresh coriander leaves,finely chopped1/4 cup Fresh mint leaves,torn1/4 cup Kewra water4-5 drops Saffron (kesar) a pinch Skimmed milk1/4 cup

5. Method www.sanjeevkapoor.com 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.

6. Tips by Chef www.sanjeevkapoor.com Best served with a raita or salad.

7. Nutrition facts www.sanjeevkapoor.com

8. Recipe Books www.sanjeevkapoor.com Healthy & Tasty Recipe http://shop.sanjeevkapoor.com/Healthy-Tasty-Recipes.aspx Khazana of Indian Recipes http://shop.sanjeevkapoor.com/khazana-of-indian-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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