Corn and Mushroom Biriyani




For the rice:-

  1. Basmathi Rice – 1.5 cup
  2. Ghee – 1 tbsp.
  3. Green cardamom – 2 numbers
  4. Cilantro – 1/4 cup; chopped + 1/4 cup; divided
  5. Boiling water – 3 cups
  6. Salt -1.5 tsp.
  7. Onion – 1 cup; thinly sliced and deep fried till golden brown and crisp

For the corn-mushroom masala

  1. Oil – 2 tbsps.
  2. Ghee – 1 tsp.
  3. Fresh mushroom – 1 cup; thinly sliced
  4. Baby corn – 1 cup; thinly sliced at an angle
  5. Onion – 1.5 cups; finely chopped
  6. Garlic – 4 big cloves, finely chopped
  7. Turmeric powder – 1/2 tsp.
  8. Kashmiri chilly powder – 1/2 tsp.
  9. Sweet paprika powder – 1/2 tsp.
  10. Coriander powder – 1 heaping tsp.
  11. Cumin powder – 1/2 tsp.
  12. Tomato – 1 cup; pureed in the mixer
  13. Sweet corn kernels – 1 cup; boiled
  14. Fresh cream – 3 tbsps.
  15. Garam masala powder – 1/2 tsp.
  16. Cilantro – 2 tbsps.


  1. Wash the rice several times under running water & soak it in water for 30 minutes. Drain the water completely from the rice.
  2. Heat ghee in a pan & add the cardamom. When you get an aroma of the spice add the cilantro and rice & fry till the rice turns opaque. Pour 3 cups of boiling water & add 1.5 tsps. of salt. Cover cook on medium low heat for 10 minutes. Keep the rice undisturbed for 10 minutes more. Add the deep-fried onions & 1/4 cup of cilantro and mix.
  3. Preheat the oven to 180C.
  4. Heat 1 tbsp. of oil and 1 tsp. of ghee in a pan & fry the mushrooms and baby corns separately  (adding salt) till soft. Keep aside. To the same pan, add 1 more tbsp. of oil and stir in the finely chopped onions & the chopped garlic. Cook till the onions turn golden brown in colour. Add coriander, turmeric, cumin and red chilly powders and fry for a minute on low heat. Add the tomato puree and cook for 10 minutes or till the oil starts to separate. Add the mushroom, baby corn, sweet corn, 2 tbsps. of water and mix. Add more salt if needed. Cover cook on low heat for 5 minutes or till the masala turns dry. Add the garam masala powder, cilantro, fresh cream and remove from heat.
  5.  Spread the corn masala in an oven proof dish. Spread the cooked rice over it.Cover the dish with an Al foil & bake the biriyani at 180C for 15 minutes.
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