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Kohinoor Platinum Basmati Rice

Kohinoor Platinum Basmati Rice

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Description

Kohinoor Platinum Authentic Basmati Rice appears from the ethernal snow fed valleys of Himalayas. It's cautiously picked and aged for around 1-2 years in an extremely special way. With grain length of 7.25mm. Sweet flavour and wonderful aroma. The Passion to capture nurtures and harness the true flavour of Basmati Rice, and make something so rare that only a privileged few would savour.

South Indian Mushroom Biryani Recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 heaped cup basmati rice, about 100 gms
  • 2.5 cups water, add more if required
  • 200 to 250 gms button mushrooms
  • 1 medium onion, about ½ cup finely chopped onion
  • 1 medium tomato, about ½ cup tightly packed finely chopped tomatoes
  • 1 or 2 green chilies, finely chopped
  • 2 tsp ginger garlic paste, about 5 to 6 garlic and 1 inch ginger crushed in a mortar-pestle
  • ¼ cup tightly packed chopped mint leaves
  • ¼ cup tightly packed chopped coriander leaves
  • 8 to 10 medium sized curry leaves
  • ½ tsp turmeric powder
  • ¼ tsp red chili powder
  • ½ tsp garam masala powder
  • 1.5 tsp coriander powder
  • ¼ tsp black pepper powder
  • 2 to 3 tbsp oil
  • salt as required
whole spices:
  • ¾ tsp cumin/cumin
  • ¾ tsp fennel/saunf
  • 1 inch cinnamon/dal chini
  • 2 to 3 cloves/lavang
  • 2 to 3 green cardamoms/choti elachi
  • 2 to 3 strands of mace
  • 1 small to medium indian bay leaf/tej patta
  • 1 star anise
INSTRUCTIONS
  1. soak rice in enough water for 30 mins. after 30 mins drain the rice and keep aside.
  2. so when the rice is soaking, prep up the rest of the ingredients like chopping veggies etc.
  3. heat oil in a deep pan or pot. make sure that the bottom of the pan is thick, otherwise the rice can get browned or burned.
  4. when the oil becomes hot, add all the whole spices - fennel, cumin, cloves, tej patta, cinnamon, green cardamoms, star anise and mace.
  5. fry the spices till fragrant for a few seconds.
  6. then add chopped onions and saute till translucent.
  7. next add ginger-garlic paste, green chilies, half of mint+coriander leaves, tomatoes & curry leaves.
  8. stir well. saute this mixture till the tomatoes soften.
  9. then add coriander powder, turmeric powder, garam masala powder, red chili powder and black pepper powder.
  10. stir again very well so that the masalas or dry spice powders gets mixed evenly with the rest of the mixture.
  11. add sliced mushrooms. stir again.
  12. saute on a low to medium flame for 6 to 8 minutes. keep on stirring at intervals.
  13. then add water. bring the mixture to a simmer.
  14. add the rice. add rest of the mint+coriander leaves. stir.
  15. season with salt. check the taste of the stock and it should taste a bit salty.
  16. cover the pan with a lid. on a low flame cook the rice till the grains are cooked well and all the water is absorbed. in case if the rice grains are not cooked and the water has dried up, then ad about ½ to ¾ cup water of more if required. you have to keep on checking the rice a couple of times to see if the water dries up or not. once done, allow the rice to sit for 5 minutes. then open the lid and gently fluff the rice.
  17. serve this south mushroom biryani with onion-tomato raita.
NOTES
i have made the biryani with button mushroom coz thats the only variety of mushroom we get here. you can make the biryani with any variety of mushrooms.

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