Taste Of Heaven Mushroom And Carrots Biryani Recipes

TASTE OF HEAVEN - MUSHROOM AND CARROTS BIRYANI

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.

BIRYANI

Steps:

• Soak saffron in warm milk for 5 minutes and puree in blender.
• Add chiles, onions, ginger, garlic, cloves, peppercorns, cardamom seeds, cinnamon, coriander and cumin seeds, poppy seeds, nutmeg, mace, cilantro or mint leaves and lemon juice. Blend into smooth paste. Put paste into large bowl, add yogurt and mix well.
• Marinate chicken in yogurt mixture with salt, covered for at least 2 - 6 hours in refrigerator.
• In skillet. heat oil over medium heat for 1 minute. Add ghee and 15 seconds later add onion and fry for about8 minutes.
• Reserve for garnish.
• In same skillet, cook chicken with its marinade with tomatoes for about 10 minutes over medium heat, uncovered.
• Remove chicken pieces from the sauce and set aside. Add rice to sauce, bring to boil, and cook, covered over low heat for 15 minutes.
• Return chicken and add raisins, cashews and almonds; mix well.
• Simmer, covered for 5 minutes.
• Place chicken, eggs and rice in large serving dish in such a way that yellow of the eggs, the saffron-colored rice, the nuts and the chicken make a colorful display.
• Add reserved onion as garnish.

SAVORY ROASTED CARROTS WITH MUSHROOMS

Steps:

• Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally.