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You are here: Home / Babycorn Recipes / Mushroom Dum Biryani Recipe

Mushroom Dum Biryani Recipe

November 21, 2014 By Aarthi 27 Comments

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Many of my viewers asked me to post more mushroom recipes, specially mushroom biryani recipe in my blog. Each time i go to super market, i get a packet of mushroom to try out biryani and somehow it didn’t click. I end up making some other recipes. But couple days back when i visited my veg shop, i found a packet of white white button mushrooms, immediately i picked one. The next day itself i made this biryani along with mushroom manchurian. It turned out to be super delicious. 

Similar Recipe,
Capsicum Biryani
Babycorn Biryani
Paneer Biryani
Soya Chunks Biryani
Cabbage Soya Chunks Biryani
Vegetable Biryani
Tomato Biryani
Many More..

This recipe is a dum style layered biryani recipe, there is no tomato in this and all the flavour comes from the whole spices, herbs, fried onions..There is another version, which is a one pot biryani recipe, will share that soon. I hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time : 40 to 45 mins
Soaking Time : 30 mins
Serves : 2 to 3

Ingredients:
Basmati Rice – 1 cup
Water – 6 to 7 cup for cooking rice 
Onions – 1 large sliced thinly
Carrot – 1 medium size grated
Mushrooms – 200 grams sliced 
Curd / Yogurt – 3/4 cup
Chilli Powder – 2 tsp
Garam Masala Powder – 1 tsp
Salt to taste
Saffron – a pinch
Milk – 3 tblspn
Oil – 2 tblspn
Ghee – 2 tblspn
Coriander leaves – 1/4 cup chopped finely
Mint Leaves – 1/4 cup chopped finely

Whole Spices:
Cinnamon / Pattai – 2 cm piece
Cardamom / Yelakai – 4 crushed
Cloves / Krambu – 4
Shahi Jeera / Black Cumin – 1 tsp
Black Cardamom – 1
Star Anise / Annasi Poo – 1
Bay Leaf – 1
Kal Paasi / Black Stone Flower – 1 piece

Method:
Wash basmati rice really well, soak it for 30 mins. Bring lots of water to a boil, add in salt add the soaked rice and cook for 6 to 7 mins till the rice is 3/4 th done. Drain and set aside.
Soak saffron in some milk. Set aside.
Take ghee and oil in a pan. Add in onions and fry them till golden. Remove 3/4th of the fried onions in a bowl. 
Now in the remaining onions and oil, add all the spices and mix well.
Add in mushrooms and saute for 2 mins till it is lightly wilted.
Add in carrots and mix well.
Add in chilli powder, garam masala powder and salt and mix well.
Add in curd and mix well. Masala done.
Now take a pan with tight lid. put the masala in the base, add in cooked rice, top with coriander and mint leaves, the fried onions, saffron soaked milk. Cover with a lid.
Now put this pan over a tawa. Heat it low heat and dum it for 15 to 20 mins.

Pictorial:
Take all your ingredients
Wash and soak basmati rice in water
Start by cooking rice, Bring lots of water to a rolling boil
Add salt
add in soaked rice
cook it on high heat..always keep a eye in it..
now the rice is 3/4th cooked, when u
taste it it should have a bite
drain it
Heat oil and ghee in a pan
add in onions
Saute well
Keep cooking till it browns
For me this is ok,,
i took 3/4th of the onions in a separate bowl
for topping..
now in the remaining onions
i added the whole spices, actually i forgot to add it
at this stage, so u wont be seeing spices
in my mushroom pic.
saute for  amin
add in mushrooms
saute for 2 to 3 mins
add in carrots
mix well
keep cooking for 1 to 2 mins
add in chilli and garam masala powder
mix well
add in curd
and some salt
mix well, masala done
you need a pot with tight lid
i used my non stick pan
lay the masala in

  

top with rice
sprinkle the reserved fried onions
add in mint and coriander leaves
pour in the saffron soaked milk
time to dum
cover it up…You have to put this pot over a tawa and
heat it..It has to cook in a low heat for 15 to 20 mins..
This is the dum part
all done
mix it gently
serve hot
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Filed Under: Babycorn Recipes, Briyani, Main Dishes, Mushroom Recipes, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Previous Post: « White Vegetable Kurma Recipe / White Veg Kurma Recipe
Next Post: Cream of Chicken Soup Recipe / Creamy Chicken Soup Recipe »

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Comments

  1. sheela

    November 21, 2014 at 9:32 am

    Hi Aarthi,
    As u said it's dum. Do we need to put the lid tightly with dough or just a normal lid will do.

    Reply
  2. Subha Subramanian

    November 21, 2014 at 2:27 pm

    Lovely presentation.looks scrumptious.thanks for step to step pictures.

    Thanks
    Subha Subramanian

    Reply
  3. Aarthi

    November 21, 2014 at 5:49 pm

    @sheelaIf your pan has a tight lid, then dont need dough. If not you have to seal it with dough

    Reply
  4. Priya Gautham

    November 21, 2014 at 7:06 pm

    Very Yumm Tempting Arthi…Thanks ..Will try it and let you know…..

    Reply
  5. AJ

    November 22, 2014 at 1:06 pm

    doesn't curd separate (watery?) when you put it in hot pan? Always happens to me, or there is trick to it?

    Reply
  6. Aarthi

    November 22, 2014 at 6:20 pm

    @AJSimmer the flame before adding curd

    Reply
  7. Bhasky

    December 18, 2014 at 7:03 am

    Hi Aarthi….

    Can u pls tell me the difference between an ordinary chicken Briyani and a DUM Briyani? I think im being fooled in hotels and restaurants. 🙁

    Reply
  8. Aarthi

    December 18, 2014 at 11:50 am

    @Bhaskyordinary biryani is rice, chicken and everything cooked togethe. But dum biryani is cooking rice and meat separately adn layering them, then putting the whole thing in dum.

    Reply
  9. kalai vani

    April 12, 2015 at 2:05 am

    Hi plz show me any link where can I found this pot

    Reply
  10. Aarthi

    April 13, 2015 at 4:09 am

    @kalai vaniCheck this link
    http://www.snapdeal.com/product/wonderchef-casserole-with-glass-lid/150670114#bcrumbLabelId:89?utm_source=aff_prog&utm_campaign=afts&offer_id=17&aff_id=40898

    Reply
  11. kalai vani

    May 4, 2015 at 5:58 pm

    Tried this biriyani today came out fabulous. My family is happy.

    Reply
  12. Ayani

    May 10, 2015 at 6:45 am

    Aren't ginger garlic compulsory for biryanis

    Reply
  13. Aarthi

    May 11, 2015 at 9:56 am

    @Ayaniu can add if u want to..but i didn't have any on hand so didn't use them

    Reply
  14. Anonymous

    August 6, 2015 at 3:24 pm

    Can I make the same recipe in pressure cooker instead of dum method.. ????

    Reply
  15. Aarthi

    August 8, 2015 at 5:56 am

    @Anonymousthis is for dum style..will share pressure cooker biryani soon

    Reply
  16. Swathi

    February 26, 2016 at 8:32 pm

    I tried this today and it came out so good. My husband loved it 🙂 can we follow the same recipe for chicken dum briyani ?

    Reply
  17. Aarthi

    March 1, 2016 at 6:13 am

    @Swathino it is diff, i have the recipe in my blog. check it out

    Reply
  18. Anonymous

    June 20, 2016 at 12:53 am

    i tried it..but it turns out dry….could i have to add extra curd??? i cook basmati by absorption method…

    Reply
    • Anonymous

      June 22, 2016 at 1:39 am

      reply me sis

      Reply
    • Aarthi

      June 22, 2016 at 3:56 am

      i think u have reduced the masala. Add more curd next time

      Reply
  19. Unknown

    July 10, 2016 at 2:56 am

    How to do dum actually if u video please subscribe mam

    Reply
  20. Unknown

    July 10, 2016 at 2:56 am

    How to do dum actually if u video please subscribe mam

    Reply
  21. Unknown

    July 10, 2016 at 2:56 am

    How to do dum actually if u video please subscribe mam

    Reply
  22. Unknown

    December 6, 2016 at 1:36 am

    Nice recipe.Do you think if I add Capsicum it will enhance the flavour of mushroom

    Reply
    • Aarthi

      December 6, 2016 at 9:32 am

      yes u can add capsicum too

      Reply
  23. Sudha

    February 19, 2018 at 6:19 am

    Dear aarthi,
    This is sudha.. Follower of ur blog..
    Nowadays the page is getting load
    very late.. Till before 2 to 3
    months Sometimes at mng even in
    hurry burry quickly
    i search some recepies in ur blog.
    But nowadays loading itself
    taking too
    much of time..

    Reply

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