Name: Mushroom yakhni biryani recipe by Reena Andavarapu at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: Rice - 6 cups basmati rice; Water - 12 cups; Onions - 4 sliced to fry; Spices To cook rice :; 3 cloves, 1 cinnamon, 4 cardamom, 1 tbsp ghee, bay leaves; For mushroom yakhni:; 4 cloves, 3 cinnamon, 5cardamon,2 star ainse, bay leaves; Oil + ghee; Tomatoes - 5; Onions - 5; Green chillies - 2; Curd - 1 cup; Mushroom - 600 grams; Ginger garlic paste - 2 tbp; Red chilli powder - 2 tbsp; Dhania jeera powder - 2 tbsp; Biryani masala powder - 1 tbsp; Turmeric - 1 tsp; Kewra water - few drops; Saffron milk - 1/2 cup + few saffron strands; Mint leaves - a handfull

ABOUT Mushroom yakhni biryani RECIPE

This lovely biryani will definitely tickle your taste buds with it yummy taste. Scrumptious, aromatic and comforting biryani which is not much spicy and can be added to your kids lunch boxes too. Easy and simple layered perfectly to taste. Enjoy it with tasty cucumber tomatoe raita.

Ingredients Serving: 8

Rice - 6 cups basmati rice
Water - 12 cups
Onions - 4 sliced to fry
Spices To cook rice :
3 cloves, 1 cinnamon, 4 cardamom, 1 tbsp ghee, bay leaves
For mushroom yakhni:
4 cloves, 3 cinnamon, 5cardamon,2 star ainse, bay leaves
Oil + ghee
Tomatoes - 5
Onions - 5
Green chillies - 2
Curd - 1 cup
Mushroom - 600 grams
Ginger garlic paste - 2 tbp
Red chilli powder - 2 tbsp
Dhania jeera powder - 2 tbsp
Biryani masala powder - 1 tbsp
Turmeric - 1 tsp
Kewra water - few drops
Saffron milk - 1/2 cup + few saffron strands
Mint leaves - a handfull

Instructions

WASH ANS SOAK 6 CUPS RICE IN 12 CUPS WATER
ADD 2 TBSP GHEE, 3 CLOVES, 1 "CINNAMON, 3 CARDAMON COOK IN A RICE COOKER
OPEN FLUFF AND LEAVE IT TO COOL CAN INVERT ON A BIG THALI TOO
TAKE A DEEP VESSEL ADD 2 TBSP OIL. FRY 5 ONIONS TILL BROWNED
REMOVE ON A PLATE
ADD SUFFICIENT GHEE AND OIL FEW BAY LEAVES AND A HANDFULL OF CASHEWS
FEW CLOVES STAR,1 AINSE, 4 CARDAMON, 2CINNAMON STICKS
ADD 5 SLICES ONIONS
SAUTE TILL TRANSPERANT ADD 2 TBSP GINGER GARLIC PASTE 2 GREEN CHILLIES AND SAUTE FURTHER
ADD 5 CHOPPED TOMATOES 2 TBSP DHANIA JEERA POWDER
2 TBSP RED CHILLI POWDER
1 TSP TURMERIC
SAUTE
COVER FOR 5 MINUTES
OPEN MIX WELL
WASH AND DICE MUSHROOM TO 2 HALVES
ADD TO THE MASALA
ADD 1 1/2 TBSP BIRYANI MASALA
ADD SALT TO TASTE
COVER AND LEAVE FOR 10 MINUTES
OPEN ADD 1 CUP CURD
MIX AND SIMMER FOR FEW MINUTES DRIZZLE PUDINA LEAVES AND COVER.
REMOVE 3/4 OF THE MUSHROOM YAKHNI IN A VESSEL
LAYER SOME RICE OVER THE REMAINING YAKHNI
MAKE A LAYER OF MUSHROOM YAKHNI OVER
DRIZZLE PUDINA LEAVES
DRIZZLE FRIED ONIONS
REPEAT LAYERS. SPREAD FRIED ONIONS, SPRINKLE SOME TURMERIC AND POUR SOME GHEE AND SAFFRON MILK
DRIZZLE FEW DROPS OF KEWRA WATER COVER AND LEAVE FOR 10MINUTES
OPEN AND SERVE
TASTY MUSHROOM BIRYANI READY!

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