Biryani is a South Asian rice dish that has been popular for centuries. It is a one-pot meal that is made with rice, spices, and meat or vegetables. Biryani is an aromatic and flavorful dish that is enjoyed by people all over the world. One of the most popular variations of biryani is the Mushroom Dum Biryani.
In this article, we will share with you our tried and tested Mushroom Dum Biryani Recipe. We will guide you step by step through the process of making this delicious and mouth-watering dish. This recipe is vegetarian-friendly and is perfect for those who want to enjoy the taste of biryani without meat.
MUSHROOM DUM BIRYANI
A bowl of tasty rice with saffron cooked in the traditional method
Ingredients
- 20 fresh medium-sized button mushrooms
- 11/2 cups 300 g basmati rice
- 2 150 g onions, finely sliced
- 2.5 cm ginger
- 5 flakes garlic
- 1/4 cup 15 g coriander leaves, chopped
- 1/4 cup 15 g mint leaves, chopped
- 2 100 g tomatoes, chopped
- 1/2 cup 115 ml skimmed milk yoghurt
- a generous pinch of saffron
- 1/4 cup 60 ml skimmed milk
- 1 bay leaf
- 4 cloves
- 2 green cardamom
- 2 black cardamom
- 2.5 cm cinnamon
- 1 blade mace
- salt to taste
- 2 tsp 10 ml oil
- 2 tsp 10 g chili powder
- 1 tbsp 15 g coriander powder
- 1/2 tbsp 7.5 g crushed peppercorns
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala powder
- 5 drops kewra water optional
Instructions
- WASH the mushrooms, drain, and cut into quarters.
- Clean and wash the rice in plenty of water and soak for half an hour.
- Grind the ginger and garlic together to a fine paste.
- Wash and finely chop the coriander and mint leaves.
- Puree the tomatoes in a blender.
- Whisk the skimmed milk yogurt and set it aside.
- Soak the saffron in one-fourth cup of warm, skimmed milk.
- Boil three to four cups water in a heavy-bottomed vessel; add bay leaf, cloves, green cardamom, black cardamom, cinnamon, mace, and one teaspoon salt.
- Bring to a boil; drain the basmati rice and add it to the pan.
- Cook for eight to 10 minutes, stirring frequently or until the rice is three-fourths done.
- Drain in a colander.
- Heat the oil in a non-stick pan, add the onions and stir-fry over high heat for two to three minutes or until the onion turns translucent.
- Add the ginger-garlic paste and cook briefly.
- Add chili powder, coriander powder, crushed peppercorns, cumin powder, and turmeric powder.
- Stir-fry briefly and add the pureed tomatoes.
- Continue cooking over high heat for another two to three minutes, stirring continuously or until the masala is fairly thick.
- Add the whisked skimmed milk yoghurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves. Stir well and cook for two minutes more.
- Add the quartered mushrooms and salt to taste.
- Stir-fry over high heat for two to three minutes, and remove from heat.
- Arrange the cooked rice and mushroom masala in alternate layers in an oven-proof dish (or biryani handi); sprinkle the chopped coriander and mint leaves, kewra water, and the skimmed milk with saffron. Ensure that the topmost layer is rice.
- Cover the biryani with a tight-fitting lid and seal the edges with kneaded dough (if required).
- Place the sealed dish on a medium-hot Tawa and cook for 10 to 15 minutes.
- You can also place a few burning charcoals on the lid. Alternately, place the sealed dish in a pre-heated oven for 10 to 15 minutes.
- Break the seal and open the biryani, just before serving.
Nutritional value of each serving:
Calories: 205 g Proteins: 5.3 g Fat: 4.2 g Carbohydrates: 36.3 g Fibre: 0.4 g
