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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
Chilli Powder – 2 tsp
Salt to taste
Saffron – a pinch
Milk – 3 tblspn
Oil – 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:
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| Take all your ingredients |
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| Wash and soak basmati rice in water |
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| Start by cooking rice, Bring lots of water to a rolling boil |
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| Add salt |
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| add in soaked rice |
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| cook it on high heat..always keep a eye in it.. |
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| now the rice is 3/4th cooked, when u taste it it should have a bite |
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| drain it |
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| Heat oil and ghee in a pan |
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| add in onions |
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| Saute well |
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| Keep cooking till it browns |
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| For me this is ok,, |
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| i took 3/4th of the onions in a separate bowl for topping.. |
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| now in the remaining onions |
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| i added the whole spices, actually i forgot to add it at this stage, so u wont be seeing spices in my mushroom pic. |
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| saute for amin |
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| add in mushrooms |
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| saute for 2 to 3 mins |
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| add in carrots |
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| mix well |
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| keep cooking for 1 to 2 mins |
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| add in chilli and garam masala powder |
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| mix well |
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| add in curd |
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| and some salt |
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| mix well, masala done |
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| you need a pot with tight lid |
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| i used my non stick pan |
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| lay the masala in |
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| top with rice |
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| sprinkle the reserved fried onions |
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| add in mint and coriander leaves |
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| pour in the saffron soaked milk |
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| time to dum |
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| 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 |
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| all done |
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| mix it gently |
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| serve hot |
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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.
Lovely presentation.looks scrumptious.thanks for step to step pictures.
Thanks
Subha Subramanian
@sheelaIf your pan has a tight lid, then dont need dough. If not you have to seal it with dough
Very Yumm Tempting Arthi…Thanks ..Will try it and let you know…..
doesn't curd separate (watery?) when you put it in hot pan? Always happens to me, or there is trick to it?
@AJSimmer the flame before adding curd
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. 🙁
@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.
Hi plz show me any link where can I found this pot
@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
Tried this biriyani today came out fabulous. My family is happy.
Aren't ginger garlic compulsory for biryanis
@Ayaniu can add if u want to..but i didn't have any on hand so didn't use them
Can I make the same recipe in pressure cooker instead of dum method.. ????
@Anonymousthis is for dum style..will share pressure cooker biryani soon
I tried this today and it came out so good. My husband loved it 🙂 can we follow the same recipe for chicken dum briyani ?
@Swathino it is diff, i have the recipe in my blog. check it out
i tried it..but it turns out dry….could i have to add extra curd??? i cook basmati by absorption method…
reply me sis
i think u have reduced the masala. Add more curd next time
How to do dum actually if u video please subscribe mam
How to do dum actually if u video please subscribe mam
How to do dum actually if u video please subscribe mam
Nice recipe.Do you think if I add Capsicum it will enhance the flavour of mushroom
yes u can add capsicum too
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..