1 August, 2018
Mushroom Dum Biryani
“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.
Course: Main Course
Prep time: 15 minutes
Cook time: 30 minutes
Total cooking time: 45 minutes
Mushroom dum biryani
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
Chopped: 1 cup
Curds: 1 cup
Red Chili Powder,
Garam Masala Powder: 1 tbsp
Green chilies: 4
Ghee: 1 tbsp
Oil: 2 tbsp
of your choice: 1 cup
Here is simple method of making mushroom dum biryani lets get started.
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.
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.
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.
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.