Mushroom dum biryani
The Mushroom dum biryani is a very popular dish that is sure to be loved by everyone who tries it. Though it looks very complicated, Mushroom dum biryani can be easily made from the comfort of your own home. Created by parveen, this simple and quick Mushroom dum biryani can be easily prepared. The rich flavours and aromas of Mushroom dum biryani are sure to appeal to your senses, set your taste buds tingling and make everyone keep on asking for more! Along with the lovely taste, Mushroom dum biryani has various nutritional benefits, making Mushroom dum biryani a perfect accompaniment for various family gatherings and occasions. The detailed step-by step procedure for creating Mushroom dum biryani has been provided and can easily be followed by everyone. This Mushroom dum biryani is every food lovers dream, so go ahead and cook this Mushroom dum biryani with your loved ones and from the comfort of your own home!
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 1 cup sliced mushrooms
- 1 ½ cups basmathi rice
- ½ cup yogurt / curd
- ¼ cup fresh or frozen green peas
- 1 medium onion sliced thinly
- 1 bay leaf
- ½ tsp shahi jeera for rice
- 1 ½ tbsps. Chopped mint / pudina
- 1 ½ tbsps. Chopped coriander leaves
- 1 ½ tsps. Ginger garlic paste
- 1 green chili slit
- 3 tbsps. Oil or ghee
- ¼ tsp. red chili powder
- Pinch of Saffron soaked in 2 tbsps. Hot milk (optional)
To powder
- 4 green cardamoms
- ½ tsp. stone flower / dagad phool / kalpasi
- ½ tsp. saunf / fennel seeds
- Small cinnamon stick
- Fat pinch of grated nutmeg or small piece (don’t add to much)
- 5 cloves
- Few pepper corn or powder
How to make the recipe
1. Wash rice and soak in water for 30 mins. Drain and cook the rice in a large pot with 6 to 8 cups of boiling water until al dente or 90% cooked. Drain the rice to a colander. You can also cook the rice with bay leaf and half tsp shahi jeera.
2. Add the dry spices mentioned under to powder to a blender jar and powder them finely. Set this side.
3. Heat a pot with oil and fry onions till golden. Set these aside in a plate.
4. To the same pot, add dry spices and fry till they begin to sizzle. Saute ginger garlic paste until the raw smell goes off.
5. Add mushrooms and peas (or potato), pudina and green chilli.
6. Fry for one to two minutes. Add red chili powder and biryani masala that we made at step 1. Mix and fry just for another minutes.
7. Pour yogurt and cook for just two minutes.
8. Add few fried onions,I forgot to add bay leaf with spices, so added it now. Check the spice levels and biryani flavors now. Adjust the salt as well.
9. Layer basmati rice that is cooked al dente. Add rest of the fried onions and few coriander and mint leaves. If you wish you can use a pinch of saffron soaked in one tbsp. hot milk.
10. Cover with a tight lid. You can also use foil to seal the pot. Then place the lid. Place it on a hot tawa and cook for 20 minutes on a medium heat. Off the stove and Pour one tbsp. melted ghee over the rice. Allow it to rest for 10 minutes.
Serve mushroom dum biryani with your favorite raita.
2. Add the dry spices mentioned under to powder to a blender jar and powder them finely. Set this side.
3. Heat a pot with oil and fry onions till golden. Set these aside in a plate.
4. To the same pot, add dry spices and fry till they begin to sizzle. Saute ginger garlic paste until the raw smell goes off.
5. Add mushrooms and peas (or potato), pudina and green chilli.
6. Fry for one to two minutes. Add red chili powder and biryani masala that we made at step 1. Mix and fry just for another minutes.
7. Pour yogurt and cook for just two minutes.
8. Add few fried onions,I forgot to add bay leaf with spices, so added it now. Check the spice levels and biryani flavors now. Adjust the salt as well.
9. Layer basmati rice that is cooked al dente. Add rest of the fried onions and few coriander and mint leaves. If you wish you can use a pinch of saffron soaked in one tbsp. hot milk.
10. Cover with a tight lid. You can also use foil to seal the pot. Then place the lid. Place it on a hot tawa and cook for 20 minutes on a medium heat. Off the stove and Pour one tbsp. melted ghee over the rice. Allow it to rest for 10 minutes.
Serve mushroom dum biryani with your favorite raita.
