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Jackfruit Biryani

  Ingredients   - 2 cups basmati rice    - 1 cup jackfruit, ripe and unripe pieces   - 1 cup mixed vegetables like carrots, peas, beans   - 1 large onion, thinly sliced   - 1 tomato, finely chopped    - 1/2 cup yogurt   - 1/4 cup mint leaves   - 1/4 cup coriander leaves   - 4 tablespoons ghee   - 2 tablespoons oil    - 1 tablespoons ginger-garlic     - Whole spices : 2 bay leaves, 4 cloves, 4 green cardamom pods, 2-inch cinnamon stick   - Biryani masala: 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala    - Salt to taste   Step 1 :       Rinse Basmati rice until the water runs clear. Take a pot boil water and cook rice until 70 % done (about 7-8 minutes). Drain and set aside for the grand biryani performance. Step 2 :         Heat 2 tablespoons oil in a pan, add jackfruit pieces, and saute until golden. Set aside the golden jackfruit for the biryani ensemble. Step 3 :          In a symphony of ghee and oil, caramelize thinly sliced onions until a golden c
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Mushroom Biryani



Mushroom Biryani


Ingredients


  - 1 cup Basmati rice 

  - 200g sliced mushroom 

  - 1 large onion, thinly sliced 

  - 2 tomatoes, finely chopped 

  - 1/2 cup yogurt

  - 1/4 cup fried onions (for garnish)

  - 2 tablespoons ghee

  - 1 tablespoon cumin seeds 

  - 1 teaspoon ginger-garlic paste 

  - 1/2 cup mint leaves, chopped    

  - 1/2 cup coriander leaves, chopped

  - 1/2 teaspoon turmeric 

  - teaspoon biryani masala

  - salt to taste

  - 1 3/4 cups water   


Step 1 : 

       Rinse 1 cup of basmati rice under running water until it's clear. Soak the rice in water for 30 minutes, allowing it to compose itself.


Step 2 : 

       In a pot, bring 4 cups of water to a boil. Add a pinch of salt and the soaked Basmati rice, allowing it to boil in water for 5 minutes. Now drain and set the rice aside.


Step 3 :

        In a symphony of ghee and oil conduct a saute of cumin seeds until they perform a fragrant overture. Add thinly sliced onions and let them turn into golden color. Do it on medium gas flame.


Step 4 :

       Now on medium to high flame, add sliced mushrooms and ginger-garlic paste, orchestrating a flavorful minuet until the mushrooms are tender.


Step 5 : 

       Add finely chopped tomatoes, letting them tango with the mushrooms on medium flame until they all are mixed well .


Step 6 :

        On a low flame add yogurt, it creates a creamy waltz that envelops the mushrooms and tomatoes.


Step 7 : 

        Sprinkle the ensemble with finely chopped mint and coriander leaves, infusing the dish with a herbals.


Step 8 : 

        Add turmeric, biryani masala, salt, letting the spices compose a crescendo of flavors.

Step 9 : 

      Gently add the parboiled basmati rice into the mixture gravy ensuring each grain is coated in the flavorful composition.


Step 10 : 

         create a dum effect by covering the pot with a tight-fitting lid and letting the biryani simmer on low heat for 15 minutes, allowing the flavours into a majestic composition.


Step : 11

          Sprinkle fried onion on top, adding a final touch to the visual and flavorful symphony.


Step 12 : 

          serve the mushroom biryani on a regal platter, inviting your taste buds to a grand feast. 




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