DUNAR Foods offers an award winning recipe of tasty Mushroom Biryani, which can be served with meat, sea food and plethora of vegetables. The grains of DUNAR Basmati Rice are delicate and slender thus are the first choice of gourmet cooks.

Fresh Button Mushrooms 15-20 medium sized DUNAR Basmati Rice 1 ½ cups Onions 2 Medium size Ginger 1 inch knob Garlic 5 cloves Fresh Coriander Leaves ¼ cup Fresh Mint Leaves ¼ cup Tomatoes 2 Medium size Skimmed Milk Yogurt ½ cup Saffron A generous pinch Skimmed milk ¼ cup Bay Leaf 1 Cloves 4 Green Cardamoms 2 Black Cardamoms 2 Cinnamon 1 inch piece Wace 1 blade Salt To taste Oil 2 tea spoons Red Chili Powder 2 tea spoons Coriander Powder 1 tea spoon Crushed Pepper Corn ½ tea spoon Cumin Powder ½ tea spoon Turmeric Powder ½ tea spoon Garam Masala Powder ½ tea spoon Kevra water (optional) 4-5 drops

Method of Preparation :

• Scrub and wash mushrooms, rinse and chop into quarters.
• Wash DUNAR Basmati Rice in plenty of water and soak in sufficient water for 20 minutes
• Peel and fine slice onions. Peel ginger, garlic and grind together to a fine paste.
• Clean, wash Chop fresh Coriander and Mint leaves.
• Wash tomatoes and make a puree in a blender. Whisk the skimmed milk yogurt and soak the saffron in one fourth cup warm skimmed milk.
• Boil three to four cups water in a thick bottomed vessel; add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling rapidly, drain the soaked Basmati Rice and add.
• Cook for eight to ten minutes, stirring frequently or until the rice is three fourth done.
• Heat oil in a nonstick pan, add sliced onions and stir fry over high heat for two to three minutes or until the onion turns translucent. Add ginger-garlic paste and cook briefly.
• Add red chili powder, coriander powder, crushed peppercorn, cumin powder and turmeric powder. Stir fry briefly and add the pureed tomatoes.
• Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick.
• Add the whisked skimmed milk yogurt, Garam masala powder and half the quantity of chopped fresh coriander and mint leaves. Stir well and cook for two minutes more.
• Add the Chopped mushrooms and salt to taste. Stir-fry over high heat for two or three minutes and remove from heat.
• Arrange the cooked rice and mushroom masala in alternate layers in an over proof dish (or biryani handy).
• Sprinkle the chopped fresh coriander and mint leaves, Kevra water and the skimmed milk with saffron. Ensure that the topmost layer is of rice.
• Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded wheat flour dough (if required).
• Keep the sealed dish on a medium hot tama and leave for ten to fifteen minutes. Few burning charcoal pieces can also be kept on the lid. Alternately, leave the sealed dish in a pre-heated oven for ten to fifteen minutes.
• Break the seal and open the biryani just before serving.

Discover the ultimate taste of DUNAR Basmati Rice, finely cooked and served as Vegetable Biryani- the exotic dish that is painstakingly blended using finest of spices in exact proportions. DUNAR Rice can be used to prepare any range of dishes where Indian taste and flavor have to be characterized.

DUNAR Basmati Rice 2 cups Mint leaves few sprigs Coriander Leaves 1 bunch Water 3 ½ cups Kevra Essence few drops Saffron ½ tea spoon, dissolved in 1tea spoon milk Almonds 20 grams Raisins 20 grams Cashew Nuts 20 grams Turmeric powder 1 tea spoon Salt to taste Red chili powder 1 tea spoon Potatoes 1 cup, diced Cauliflower florets 1 ½ cup Peas 1 cup Cumin seeds 1 cup Carrots ½ cup, diced Peppercorns 8 Cloves 6 Bay leaves 2 Cardamoms 4 Cinnamon 1 stick Refined oil 50 grams Onions 2 Sliced

Method of Preparation :

• Wash and soak the DUNAR Basmati Rice.
• Fry onions in oil and set aside.
• To the same oil, add the whole spicy, vegetables and cook for few minutes.
• Add DUNAR Basmati rice and fry till grains are separated.
• Add salt, chili powder, turmeric powder and water.
• When rice is ¾th done, add the saffron and cook till fully done.
• Sprinkle with Kevra essence. Garnish with chopped cashew nuts, almonds, raisins, fried onions, fresh mint and coriander leaves.
• Serve steaming hot with raita.