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Mushroom Dum Biryani

Comments : 6 Posted in : Rice Varieties on by : lathus kitchen Tags: ,

Mushroom Dum Biryani” ,an aromatic and a very comforting biryani is prepared using button mushrooms and few Indian spices. If you are wondering if preparing Biryani is as simple as preparing  a cup of coffee, then the answer is Yes!!

My entire family loves eating it and in particular my little girl, especially on Sunday’s. My child is happy to take it on her lunchbox too along with some Raita.

I have worked in Hyderabad for more than eight years and fell in love with the Hyderabad cuisine especially biryani. We are vegetarian and I am sure I am able to achieve better taste when it comes to preparing  biryani.

Let straight away get started in making this flavorful aromatic biryani made using button mushrooms.

Cuisine: Indian

Course: Main Course

Servings: 5

Prep time: 15 minutes

Cook time: 30 minutes

Total cooking time: 45 minutes

Mushroom dum biryani

Ingredients:

Basmati Rice:2 cups

Button Mushroom: 1 packet

Onions Chopped: 1 cup

Tomatoes Chopped: 1 cup

Bay Leaves: 3 to 4

Ginger Garlic Paste: 1 tbsp

Cloves, Cardamom: 5 pods

Cinnamon stick: 1

Pudina Chopped: 1 cup

Coriander leaves

Chopped: 1 cup

Curds: 1 cup

Turmeric powder,

Coriander Powder,

Red Chili Powder,

Garam Masala Powder: 1 tbsp

Green chilies: 4

Ghee: 1 tbsp

Oil: 2 tbsp

Chopped Veggies

of your choice: 1 cup

 

Here is simple method of making mushroom dum biryani lets get started.

 

 

Step

To begin with soak the basmati rice for half an hour and half cook it by adding a few cloves, bay leaves and little pudina.

Soaked Basmati Rice

Once its half cooked drain the remainder of water and keep it aside.

It’s time for the preparation of gravy.

Also simultaneously clean the mushrooms by adding corn flour as it will help remove the dirt quickly.

Chop the Veggies and keep aside.

Chopped Vegetables

Now take a pan add oil once it’s hot, add the cinnamon stick, cloves and cardamom, quickly add the chopped onions before the spices starts burning.

Stir Fry Process

Adding a little of salt will helps the onions to cook faster. The key here is fry the onions till its golden brown which is what is going to add flavour to the biryani.

Once the onions are browned take little and keep aside.

Now add the garlic/ginger paste, green chilies, veggies and sorte is for some time.

It’s time to add all the spice powder one by one and fry till the raw smell goes.

 

Add tomatoes at this stage and continually fry them till it forms a gravy like consistency.

Add now the chopped pudina, coriander leaves and curds and mix it gently.

Cook till the gravy starts to leave out oil, it indicates that the gravy is cooked

Please note that mushroom  has the tendency to leave water so it is advisable to add it at the end, moreover it only takes 4-5 minutes to cook the same.

Add the mushrooms sorte for few minutes and the gravy is ready.

Now to give it “Dum” and cook the Biryani in slow flame.

Traditionally for “Dum” they use atta to seal the plate to retain the steam, I have used Idli Steamer to cook my Dum Mushroom Biryani.

 

In a idli vessel add few oval cut potatoes, cover the bottom completely.

First add layer of rice then a layer of gravy like wise layer it completely then add few chopped pudina and ghee. Optionally you can add few saffron strings by soaking it in milk.

Now close the lid take a thick bottom kadai keep the idli layered with rice and gravy vessels with the lid on top and cook in slow flame for 30 minutes.

After 30 minutes delicious aromatic mushroom dum biryani is ready to be served.

6s COMMENTS

6 thoughts

  • Rama
    August 1, 2018 at 1:58 pm

    Interesting…

  • Ramabhadran
    August 1, 2018 at 4:40 pm

    Yummy!

  • Ramabhadran
    August 1, 2018 at 4:41 pm

    Great for Lunch

  • August 1, 2018 at 5:29 pm

    Looks very delicious. I’ll try it.

  • deep
    August 3, 2018 at 11:25 am

    yummy !!!! will try !!! sunday lunch

    • lathus kitchen
      August 3, 2018 at 3:37 pm

      sure please do try and keep me posted.

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