Go Back

Mushroom Dum Biryani

Mushroom Dum Biryani is an incredibly ambrosial and delicious motley of mushroom layered with flavorful basmati rice, with the goodness of finger licking masala, fried onions, ghee, saffron and then slow cooked (dum) to perfection!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
  

  • For Rice:
  • 2 cups basmati rice
  • 1 tbsp ghee
  • 2-3 green cardamom
  • 3-4 cloves
  • 3-4 black pepper corn
  • 1-2 bay leaves
  • 1 star anise
  • 1 inch cinnamon stick
  • salt to taste
  • 2-3 lemon slice
  • For the mushroom masala:
  • 2 tbsp Oil
  • 2 tbsp ghee
  • 2 cloves
  • 2 green cardamom
  • 1 inch cinnamon stick
  • 1 cup medium-sized onion sliced
  • 3-4 green chili slit into half
  • 1 tbsp ginger garlic paste
  • 1 cup tomato chopped
  • 2 tbsp hung curd
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tsp biryani masala
  • salt to taste
  • 200 gms mushroom sliced
  • 2 tbsp coriander leaves chopped
  • For layering
  • 1/2 cup fried onion
  • 1 pinch saffron soaked in 1 tbsp milk
  • 1 tsp coriander leaves chopped
  • 1 tbsp ghee
  • 1 tsp garam masala

Instructions
 

  • To cook rice:
  • Clean, wash and soak basmati rice for 30 minutes.
  • Heat enough water in large pot, add all the ingredients mentioned except rice in cheese cloth and bring it to a boil.
  • Then add rice and cook until 70 percent done. Strain all the water from the cooked rice.
  • To make mushroom masala:
  • In a heavy bottom pot, heat oil and ghee together.Then add the whole spices.
  • Add sliced onion and fry until they just start to pick the golden colour.
  • Add the ginger-garlic paste and cook until raw smell goes off. Then add in tomato and coriander leaves , cook until its mushy.
  • Add in spices and hung curd and cook until oil seperates.
  • Then, add chopped mushroom and mix.
  • Cook the mushroom for 6-7 minutes on low. Switch off the heat and set it aside.
  • To layer biryani:
  • In the same pan, sprinkle fried onions and chopped coriander leaves over the mushroom masala.
  • Layer the cooked rice on the top of the masala evenly.
  • Pour soaked saffron,chopped coriander leaves, fried onions and melted ghee over the rice.
  • Cover the pot with aluminium foil and lid.
  • Cook the biryani on high flame for 4-5 to develop the steam.
  • Then lower the heat and slow cook the biryani (dum) for 15 minutes. switch off the heat.
  • Allow it to rest for 5-7 minutes. Mushroom Dum Biryani is ready to serve with salan and raita.

Notes

  1. Always use top-quality long grain basmati rice for making any biryani, this makes fluffy and fragrant Biryani.
  2. Always rinse the rice and soak for 30 minutes before cooking which helps in softening the rice.
  3. Over cooking or under cooking of rice will spoil the briyani. Fluffiness of rice is very important for any biryani recipe, each and every grain should be separate and perfectly cooked. So make sure to cook the rice for 70% only.
  4. Adjust the spiciness of the biryani as per your preference.
  5. If you do not have the fried onions, then finely slice 2 large onions and fry it in oil until golden.
  6. Use a heavy bottom pan to make dum biryani.
  7. Use white button mushrooms for this biryani, as they are perfectly sized and also easily available.
Keyword Dum Biryani, Mushroom Dum Biryani