Peach Mushroom biryani is one another variety for biryani lovers. With nutritious mushrooms and peaches which is a good source of vitamins. Both together makes this biryani more nutritious and healthful.
- One Cup – Basmati Rice
- Two Tablespoons – Salt
- Few Pinches – Saffron strands
- Two Cups – Water
- Two Tablespoons – Milk
- One Tablespoon – Oil
- One Teaspoon – Cumin Seeds
- One Small – Cinnamon Stick
- Four – Green Cardamoms
- One – Onion Medium Size
- Tow – Green Chillies
- One Tablespoon – Ginger(shredded)
- Ten – Button Mushrooms
- One – Peach large and yellow
- Handful of chopped Coriander with stems
- One Fourth Teaspoon- Red Chilli Powder
- One Teaspoon – Coriander Powder
- One Teaspoon – Garam Masala
- Fourteen – Dried Cranberries
- Three – Basil Leaves
- Wash the basmati rice with water till the water looks clear it helps to wash up the starch. Soak the basmati rice in water for 30 minutes.
- Heat two cups water in a sauce pan add the soaked basmati rice after drain the water. Add half teaspoon salt I it. Once the water comes to boil simmer the flame, cover the pan and let the rice cooks untill the water all evaporates.
- Mix the saffron strands with milk. Mix this mixture in the rice gently after the rice was cooked.
- Chop onion and peachs into thin long slices. Cut the green chillies into thin lengthwise slices. Cut the button mushrooms in to 5-6 pieces. Coarsely chopped coriander leaves.
- Heat the oil in a large vessel, the heat must be in medium flame, add cumin seeds after crackle the cumin seeds add green chillies, cardamom pods, and cinnamon stick.
- After stir for few seconds add onions and cook till it becomes transparent.
- Now add the shredded ginger and fry till it becomes brown.
- Add the mushrooms , salt, chilli powder, and coriander powder. Cook it well till it dries as mushroom losses its water while cooking.
- Add the sliced peaches and coriander. Cover the vessel and cook for few minutes. Stir occasionally so that the mixture doesn’t stik to the vessel.
- Now time to add cranberries and garam masala. Mix them properly.
- Now carefully add the cooked rice to the mushroom peach gravy. Mix gently so that the rice grains doesn’t break.
- Cover the vessel with a lid and cook covered for another five minutes.
Nutritious and versatile, peaches can be enjoyed fresh, added to fruit salads, or cooked with meat and poultry dishes. They can also be baked, grilled, broiled, or poached to create pies, cobblers, and other desserts.
While there are hundreds of varieties, peaches are usually classified into one of two categories: freestone, with a loose, easily removed pit, or cling, in which the stone is enmeshed in the fruit’s flesh. Freestones are mostly sold fresh, while clingstones are reserved for canning, freezing, and preserves.
Fresh peaches are a low-calorie source of beta carotene and some vitamin C. They contains fiber, especially pectin, a soluble fiber that is instrumental in lowering high blood cholesterol. A medium-size peach contains only 35 calories. Canned and frozen peaches are higher in calories than the fresh; a cup of sweetened frozen peaches contains 235 calories, compared to 190 in those canned in heavy syrup, and 110 in juice-packed brands.
Dried peaches often contains sulfites, a preservatives that produces an allergic reaction in susceptible people.
Peaches may produce an allergic reaction in people with allergies to such related fruits as apricots, plums, and cherries, as well as almonds. They also contain salicylates, which may provoke a reaction in aspirin-sensitive people.
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