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Mushroom dum Biriyani
CuminPeppers

Mushroom Dum Biryani

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 3
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

For fried onions:
  • 2 tbsp oil
  • 1 onion (medium-sized) (chopped)
For Biriyani Gravy:
  • 2 tbsp ghee
  • 1 bay leaf
  • 1 star anise
  • 1 inch cinnamon
  • 1 tsp Shahi jeera (black cumin)
  • 4 cardamom
  • 4 cloves
  • 1 japathri (throni mace)
  • 1 Kapok Buds (Marathi moggu)
  • 1 onion (medium-sized) (chopped)
  • 1 tbsp ginger garlic paste
  • 250 gram (Button)mushrooms
  • ½ cup mint (finely chopped)
  • ½ cup coriander leaves (chopped)
  • 1 tsp chilly powder
  • 2 tsp garam masala powder
  • 1½ tsp salt
  • 1 cup curd (yoghurt)
For boiling Rice:
  • 1½ cup Basmathi rice
  • 2 litres water (8 cups of water)
  • 1 bay leaf
  • 1 tsp shahi jeera (black cumin)
  • 1 inch cinnamon
  • 1 star anise
  • 2 cardamom
  • 2 cloves
  • 1½ tsp Salt
For dum
  • few coriander leaves
  • few mint leaves
  • 1 green chilly
  • A pinch Saffron
  • 2 tbsp hotmilk
  • 1 tbsp lemon juice
  • 1 tsp ghee
  • 1 tbsp hot water

Method
 

Prior works:
  1. To begin with, Wash and soak the basmati rice for 20 minutes
  2. Secondly, add a pinch of saffron in 2 tbsp of hot milk
For fried onions:
  1. Heat 2tbsp of oil in a pan, add chopped onion, fry it in medium flame till it becomes brown
For Biriyani Gravy:
  1. Heat 2 tbsp of ghee in the pan, add few cashews, saute it for 1 minute till it becomes golden brown color, take off, and keep aside.
  2. Add Whole spices, saute it for 30 seconds in low flame
    (1 tsp of cumin, 4 cardamom, 2-inch cinnamon, 4 cloves, 1-star anise, 1 bay leaf, 1 throni mace, 1 Kapok Buds)
  3. Now add chopped onion, saute it till it becomes brown color
  4. Put 1 tbsp of ginger garlic paste, saute it well
  5. Now add the chopped mushrooms, saute it for 2 minutes
  6. And then add ½cup of mint leaves, ½ cup of coriander leaves, saute it for 2 minutes
adding spice powders
  1. Add the spice powders, saute it for 30 seconds in low flame. (2 tsp of garam masala powder, 1 tsp of chilly powder, ½ tsp of turmeric powder, 1½tsp of salt)
  2. Pour 1 cup of curd (yogurt)
  3. Bring into a boil, keep stirring till it separates the oil, then turn off the flame and keep aside
For boiling rice:
  1. In a cloth, put the whole spices, make a knot using thread. (spice pack)
    (1 bay leaf, 1-inch cinnamon, 1-star anise, 1 tsp of black cumin, 2 cardamom, 2 cloves)
  2. In a pan, Bring the 2-liter water to boil, add 1½ tsp of salt, and spice pack
  3. Add soaked basmati rice, mix well
  4. Boil it for 8 minutes, then turn off the flame
  5. strain it using colander, keep aside
For Dum:
  1. Divide the biriyani gravy into two, take off the one portion from the pan, preserve it for later use
layering:
  1. spread the gravy evenly at the bottom of the pan.
  2. Put half part of rice over the gravy, spread it evenly.
    Pour half part of lemon juice, fried onion, mint and coriander leaves, a green chilly, saffron milk
  3. Now add the preserved biriyani gravy over the first rice layer
  4. Then add the second rice layer
    Pour remaining lemon juice, fried onion, mint and coriander leaves, saffron milk, and 1 tsp of ghee
  5. add 1 tbsp of hot water around the inner sides of vessel
  6. Cover it using aluminum foil, cover it with lid. keep it on the low flame for 15 minutes