Mushroom Dum Biryani recipe

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 .

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