This awadhi dum mushroom biryani is made in the traditional way of cooking on dum. Dum pukht is a technique of cooking in steam by not allowing the steam to pass.
In a pan add the whole spices, water, rice and salt. Cook the rice till its ¾th done.
Remove the spices from the rice and keep aside.
You could also make a bouquet garni with the rice and cook it with the rice.
Making birista
Slice the onions and shallow fry them in oil till they become golden brown.
Take care not to burn the onions.
Keep aside.
Making gravy for biryani
In the same pan which you fried the onions add ghee. If there is leftover oil in the pan, then add 2 tbsp ghee. If there is no leftover oil, then add 3 tbsp ghee. Once the ghee melts add the caraway seeds and all of the whole spices.
Saute till the spices crackle. Now add the mushrooms and saute for 5 mins.
Add the chili powder and mix it well with the mushroms.
Add ¾th of the crushed birista and saute it with the mushrooms for a minute.
Now add the beaten curd and mix it with the mushrooms. Simmer for 4-5 minutes.
Afterwards add ½ cup of water and salt to the mushrooms and simmer for a further 10 mins or more till the gravy has thickened and the mushrooms have cooked.
Assembling and Making Awadhi Mushroom Dum Biryani
In a pan pour spoonfuls of the mushroom gravy and spread it evenly. This is your first layer.
Add the second layer of the cooked rice on top of the first layer.
Sprinkle the saffron dissolved milk/water.
Also add some birista and chopped mint leaves.
Make the third layer of the mushroom gravy.
Cover it finally with the fourth layer of rice.
Again add the saffron milk and the birista along with chopped mint leaves.
Add some dots of ghee here and there.
Cover the pan and cook on dum for 20-25 minutes on a low flame.
Serve the mushroom dum pukht biryani hot or warm with sliced onions and lemon salad, raita and papad.