India Gate Basmati Rice presents Jashn-e-Biryani for all Biryani lovers. This Delicious Goan Style Mushroom Soya Biryani by Roopa Nabar is a treat for your taste buds. Its easy and quick so that you can make this at your home. Subscribe to India Food Network: https://goo.gl/B3NEasFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter - https://twitter.com/ifnInstagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/Download our India Food Network App - https://play.google.com/store/apps/details?id=com.ping.ifn&hl=enRamadan special Mushroom Soya Biryani RecipeRecipe of GOAN MUSHROOM AND SOYA BIRYANIIngredients 10-12 button mushrooms, halved 1 cup soya chunks, soaked and drained 2 cups rice, soaked and drained 1 bay leaf4 black cardamoms Salt to taste 2 tablespoons ghee1 inch cinnamon3-4 green cardamoms6-8 cloves1 mace1 medium onion, finely chopped 1 teaspoon red chilli powder ¼ teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon cumin powder ½ cup tomato puree ½ cup coconut cream1 cup yogurt 1 cup fried onions2 tablespoons roughly chopped fresh mint leaves2 tablespoons roughly chopped fresh coriander leaves 4 green chillies, slit1 tablespoon lemon juiceA few strands of saffron, soaked in milk Dough for sealingMethod1. Boil water in a deep non-stick pan, add bay leaf, black cardamoms and salt and bring to a boil. Add rice and cook till the rice is 3/4th done. Drain and keep aside2. Heat 1 tablespoon ghee in a non-stick pan, add cinnamon, cardamoms, cloves, mace and sauté for half a minute. Add onion and sauté till translucent. Add mushrooms and soya chunks. Mix well. 3. Add red chilli powder, turmeric powder, coriander powder, cumin powder and salt and mix well. Add tomato puree and mix well. Add coconut cream and mix well. Add yogurt and mix well. Cook for 2-3 minutes. Add little water and cook for 2 minutes. Add half of the fried onions, mint leaves, coriander leaves, green chillies, lemon juice. Spread rice on the top. Drizzle saffron and remaining ghee. 4. Cover the assembled biryani with a tight-fitting lid and seal the edges with atta (dough). Cook for 15-20 minutes. 5. Serve hot garnished with remaining fried onions. Preparation time: 1-2 hours Cooking time: 25-30 minutes