wishing everybody a great ganesh chaturthi and also id mubarak.
this time i wanted to post a sweet recipe of saffron suji halwa for the festive season but unfortunately was caught up in some unseen practical issues… life is like this… unexpected and unbelievable…
this mushroom dum biryani post has been in the drafts for some time and i thought its apt to post it for the festive season. though biryani is a traditional muslim recipe and is made during id celebrations, but its popularity is so much that it is cooked in almost all homes and is a favorite of many of us.
the mushroom biryani is made in the traditional way of cooking on dum. more about dum cooking on my hyderabad veg biryani recipe post. this mushroom biryani was different from the ones which i make as this one does not have tomatoes and some indian spice powders.
i have used birista in the mushroom biryani. for the newbies birista is crisp fried onions. the onions are sliced and then fried till golden brown. i have used birista in the layers as well as crushed the fried onions and added them to the gravy. and the birista does add a great deal of flavor, aroma and taste to the biryani.
let’s begin step by step recipe of mushroom biryani e dum pukht
firstly wash and clean rice. in a pan cook the rice with the whole garam masala till its ¾th cooked and then keep aside.
ok…. now just a tip…. when you keep the rice to cook on the pan… in the meantime to shorten the entire cooking time.. why not clean, rinse and chop the mushrooms and also slice the onions.
its time know to make the birista. heat oil and add sliced onions.
keep on turning the onions after few minutes to ensure they are evenly fried and browned. fry the onions till golden brown and keep aside.
warm milk or water and add saffron to it.
in the same pan in which you fried the onions, heat ghee and fry the caraway seeds/shah jeera and whole garam masala spices.
add crushed ginger-garlic or ginger-garlic paste.
fry the ginger garlic paste till their raw smell disappears.
add the mushrooms to this mixture and saute for 5 mins.
in the meantime take ¾th of the fried onions reserving the remaining ¼th for garnishing. this ¾th of the birista you crush in a mixie or mortar and pestle.
add this crushed fried onions to the mushrooms.
add chili powder to the mixture and saute for 5 minute.
then add beaten curd to the mushrooms and mix it thoroughly. i forgot to take a pic of this step…. simmer for 4-5 mins. by now the mushrooms are half cooked.
if you see that the gravy is dry than add some water to it. add salt.
let the mushroom gravy simmer for a further 10 mins and lo… your the mushroom gravy is ready.
lets begin with the assembling the layers of the mushroom biryani
the first layer is the layer of the mushroom gravy. take a pan and add some spoonfuls of the mushroom gravy to . spread it evenly.
spread the cooked rice evenly on top of the gravy.
sprinkle the saffron milk on the rice.
add the fried onions/birista and chopped mint leaves.
now again cover with the mushroom gravy… our third layer
and our last layer is the layer of rice again. repeat sprinkling the saffron milk and adding the birista and mint leaves. add some ghee to the last layer.
cover with a lid and keep the assembled biryani to slow cook on dum. seal the edges of the pan and the lid with a dough if the lid is not tight. cook for some 20-25 minutes. and now your mushroom biryani is ready. this is how mushroom biryani looks from outside the pan.
and this is how mushroom biryani looks from inside the pan.
you might also love to check these rice dishes:
- mix vegetable pulao
- vegetable yakhni pulao
- south indian mushroom biryani
- restaurant style veg dum biryani