Mushroom And Sprouts Brown Rice Biryani (Made With Sprouted Grain)

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2 cups, Brown rice (Any variety. I used organic short grain)

1 cup mung sprouts

4 cups button mushrooms, cleaned, dried and each chopped in half

1 cup, plain yogurt (thick curds)

3/4 tsp red chilli powder

1 tsp coriander powder

1/2 tsp turmeric

1/2 tsp dry mango powder

1/4 tsp ajwain seeds

1/4 tsp fennel powder

2 tbsp crushed dried methi leaves, kasuri methi, optional

1/4 tsp pepper powder

1 clove crushed garlic

1/2 tsp minced ginger

2 tsp Ghee , clarified butter

1 onion

1 tsp poppy seeds

10-12 cashewnuts

1 1/2 tsp ginger garlic paste OR 5-6 cloves garlic, 1/2″ piece ginger (basically an equivalent amount)

1 or 2 green chillies, depending on spice level)

1 tsp kala jeera or regular jeera (cumin)

1 Tomato

1/4 cup mint leaves

2 bay leaves

3 pods, cardamom

4 cloves

1″ stick cinnamon

1 whole star anise

1/2 tsp curry powder / garam masala

1/4 cup finely chopped Cilantro


2 tbsp oil (to fry the onions)

2 large onions

1/4 cup slivered almonds, optional.

1/4 cup warm milk

A pinch of saffron strands

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