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Taste Of Heaven Mushroom And Carrots Biryani

This is a wonderful layered rice dish that uses mushrooms, carrots and tomatoes in lieu of meat. It tastes excellent and is nourishing to the core!!

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 , .

Ingredients

button mushrooms, basmati rice, carrot, onions, ginger, garlic cloves, fresh coriander leaves, fresh mint leaves, fresh tomatoes, bay leaf, cayenne pepper, cloves, green cardamoms, black cardamom pods, cinnamon stick, salt, oil, red chili powder, coriander powder, turmeric powder, plain yogurt, skim milk, curry powder, cumin powder, sugar, kewra essence, saffron