Mushroom Dum Biryani Recipe
Prep time :1 hour
Cook time :30 mins
Total time:1 hour 30 mins
Serves: 5
 |
| Mushroom Dum Biriyani |
Ingredients (measuring cup used, 1 cup = 250 ml)
For the rice:
- 2 and half cups rice
- 2-3 bay leaves (tej patta)
- 4 cloves (laung)
- 2 cinnamon each of 1 inch (dal chini)
- 2 pinch of grated nutmeg (jaiphal)
- 5 green cardamoms (hari elaichi or choti elaichi)
- 3-4 mace strands (jayitri, javitri)
- 5 cups water
- salt
For the marination onion masala :
- 3 large onions sliced
- 2 tbsp oil
For the mushroom marination:
- 500 gms mushroom
- 2 tbsp ginger-garlic paste
- 1.5 cups beaten curd/yogurt.
- 1 tsp red chili powder or yellow chili powder
- 2 tsp caraway seeds (shah jeera)
- 2 cloves (laung)
- 4 peppercorn (sabut kali mirch)
- 1 cinnamon (dal chini)
- 2 green cardamom (hari elaichi or choti elaichi)
- 2 bay leaves (tej patta)
- 2-3 mace strands (jayitri, javitri)
- masala paste
- 1 cup mint and coriander leaves paste
- 2 tbsp ghee
- salt
- Biriyani masala ( available at stores)
For the layers:
- 12 strands of saffron dissolved in 2 tbsp of warm milk or warm water
- ½ cup chopped mint leaves
- 1 tbsp ghee
Instructions
- Wash rice few times till the water runs clear. Soak in ample water for 30 mins. Drain and set aside.
- Bring 2 to 2 ½ litres water to a boil in a pot or a cooker. Add bay leaf and shahi jeera. You can also use cinnamon, cloves and cardamoms. If you do not like to get a bite of the spices in the rice, you can also tie these in a muslin cloth and add to the pot.
- When the water comes to a boil, add salt and drained rice and cook until 90 % done.
- Meanwhile, Heat 3 tbsp. oil in a biryani pot , handi or pan. Add sliced onions and fry evenly until golden.
- These onions lend a unique and authentic flavour, so do not skip these.
- When they turn dark brown, set aside ¼ portion of these fried onions.
- Grind the other portion of fried onion with 2 cloves of garlic and make masala out of it.
- Marination of mushrooms :- Add curd , biriyani masala , mint and coriader leaves paste , turmeric , ginger garlic paste , onion masala paste and rest it for 15-30mins.
- While the rice cooks, let us make the mushroom ready.
- Add 1tbsp oil in pan and then Add 1 small bay leaf, star anise, ½ tsp shahi jeera, 3 cardamoms, 4 cloves. Saute just for a min without burning.
- .Add 1 tbsp. ginger garlic paste.
- Saute on a medium flame until the raw smell of ginger garlic goes off.
- Add Mushroom which we have marinated for 15-30 mins
- Saute for 2 to 3 mins . Sprinkle salt.
- Mix everything well and fry for 3 mins. After that cover and cook on a low flame for 3 to 4 mins for the mushroom to release the moisture.
- Stir, cover and cook on a medium flame until mushroom is soft .
- While the mushroom cooks, check the rice. Drain off the rice to a colander when cooked . The rice must be 90 % cooked meaning you must feel the bite when you bite through a rice grain. Rice should be firm and grainy but not mushy.
- When the mushroom is cooked completely, a thick gravy is left in the pot with oil separated. Check the salt now and add more if needed. Stir well and sprinkle chopped coriander and Mint leaves.
- Layer the rice over the mushroom gravy. Sprinkle fried onions, mint and coriander leaves. You can also add the optional ingredients – pour the saffron soaked milk, ghee and kewra water evenly.
- Cover the pot with a foil or a thick clean moist cloth.
- Cover with a air tight lid to trap the steam or dum. If you do not have a tight lid then you can place a heavy pot over the lid. You can mix 1 ½ cups atta with water and make a dough. Stick the dough to the rim of the lid. Press it off on to the pot, for a air tight seal. Place this pot on a hot tawa and cook for about 10 mins on a medium heat. Once done switch off and allow to rest for at least 20 mins.
- Your Mushroom Dum biriyani is ready to server with Raita .
**************************************
