Mushroom Dum Biryani
so aromatic and flavorful biryani with marinated mushroom in dum way of cooking. Also an ideal vegetarian biryani alternative to the non-meat eaters or for mushroom lover
Ingredients
for the marination of mushroom :
- ½ cup Yogurt (curd)
- 2 cup Mushroom (sliced)
- 1 cup Onion (cubed)
- 1 cup Capsicum (cubed)
- 1 tsp Ginger-garlic paste
- ¼ tsp Turmeric powder
- ½ tsp Red chili powder
- 2 tbsp Biryani masala powder
- 2 tbsp Coriander leaf (chopped)
- 2 tbsp Mint leaf (chopped)
- 1 tsp Oil
- 1 tsp Salt
For cooking the Rice :
- 1½ cup Basmati rice (long grain)
- 1 no. Bay leaf
- 2 no. Green cardamom
- 1 inch Cinnamon stick
- 1 no. Star anise
- 3-4 no. Clove
- 1 no. Mace (javitri)
- Water as needed
- 1 tsp Oil
For the biryani preparation :
- ½ cup Onion (thin sliced)
- 6-7 no. Cashew
- 6-7 no. Raisin
- 1 tsp Shah jeera
- 1 no. Black cardamom
- 3 tbsp Birista (crisp fried onions)
- 1-2 pinch Biryani masala powder
- ½ tsp Saffron
- 3 tbsp Milk
- 2 tbsp Coriander leaf (chopped)
- 2 tbsp Mint leaf (chopped)
- ½ tsp Kewra water / rose water (optional)
- 2 tbsp Oil
- Ghee as needed
Instructions
- First in a small bowl soak saffron starnds in milk and keep aside.
- Wash & clean rice, then soak in a bowl for 20-30 minutes.
Marination :
- Firstly, in a large bowl take yogurt / curd, ginger garlic paste, turmeric powder, red chilli powder and biryani masala.
- Also add roughly chopped coriander and mint leaves, 1 tsp oil and 1 tsp salt.
- Whisk well making sure the spices are well combined.
- Next add mushroom slices, onion cubes and capsicum cubes.
- Mix gently till everything is well coated.
- Cover the bowl and keep aside to marinate for 30 minutes.
Cook the Rice :
- Meanwhile start boiling water in a deep pan.
- Into that, add bay leaf, green cardamom, cinnamon stick, star anise, cloves, mace (javitri).
- When it starts to boiling, add soaked & drained rice along with 1 tsp oil.
- Give a nice stir and allow to cook the rice till 80% done.
- Strain and keep aside to cool.
Cook the marinated mushroom :
- In a pan heat 2 tbsp oil.
- Fry the cashews and raisins over low heat.
- Transfer to a plate and keep aside.
- Into the same pan with remaining oil, put shah jeera, black cardamom and allow to splutter.
- Then add sliced onions and saute until turn golden brown.
- After that, add in marinated mushrooms and saute for 1 minute.
- Cover the pan and cook till the mushrooms are done.
- Take out the cover, saute until the oil separates from the sides and also all the water (released from mushrooms) has reduced.
- Turn off heat and keep aside.
Assemble the biryani :
- First take a deep broad pan and grease with ghee.
- Put some chopped mint and coriander leaves along with few birista (crisp fried onions).
- Then put all the cooked mushrooms in even layer followed by some more birista.
- Next put all the cooked rice and gently spread all over.
- Add kewra water / rose water with the soaked saffron and pour over the rice (here and there).
- Again top with some birista, chopped mint & coriander leaves, 1-2 pinch of biryani masala powder, fried cashews & raisins and few drops of ghee.
- Cover the pan and place over a hot tawa or griddle.
- Cook for 25-30 minutes over low heat.
- Turn off heat and gently fluff the biryani.
- Serve along with raita of your choice !
Notes
- I have simply topped the mushrooms with rice. One can make few more layers.
- Adjust spiciness (here main spicy factor is the biryani masala powder) according to taste.
- Soak the rice for 20-30 minutes before preparing the biryani, it will result in fluffy and separate rice grains in the biryani.
- Button mushrooms are used here. Any other variety works perfectly too.
- Don't skip the addition of ghee which gives a rich and delicious taste to the mushroom biryani.