Mushroom Dum Biriyani (Step by Step Pics)

When all are lazying and enjoying their weekend at home, I too don't like to spend more time in the  kitchen. How about you, ladies?? True, right ? Moreover, many are busy with Diwali preparations, how about preparing a menu plan beforehand and include this mushroom biriyani too?? Just a thought..  Invariably, most of our weekends are one pot meal and the beauty of this meal pattern is you just need a raitha/ pickle/ pappad as side. When I say all about one pot meal in the intro, that means today's post is a one pot meal- Mushroom Dum Biriyani, he he 😀. This recipe is a flavourful and delicious one; definitely a keeper for your weekends/ festive occasions/ pot luck parties or a quick whip for lunch box too.

Everyone loves mushroom here, and so I knew they would love this biriyani too. Don't get scared by the word 'biriyani' thinking this recipe may be an elaborate one and the ingredient list may look long but believe me it gets whipped quickly. I have posted a Mushroom-Paneer Pulao long time back which you can check out here. Getting good quality & fresh mushrooms is the key to making this biriyani flavoursome. Also, remember to keep the mushroom pieces slightly bigger as it shrinks after cooking. If the button mushroom is small, you can add just like that. I have just placed weight on the lid to give 'dum effect' which was perfect (see pics). Do give this biriyani a try, am sure you will love it !!

Preparation time ~ 20 minutes

Cooking time ~ 45 minutes

Serves ~ 4-5

Author ~ Julie

Ingredients

for cooking rice

basmati rice, 2 cups

lemon juice 2tsp

cloves 5-6

cardamom 5

bay leaves 2

cinnamon 3 pieces

salt to taste

water 3 cups

ghee 2tbsp

coriander leaves 4tbsp

pudina (mint leaves) 4tbsp

for mushroom masala

button mushrooms 200 g(2 cups)

onion 3 sliced

tomato 3 chopped

ginger- garlic paste 2tbsp

yogurt 2tbsp

kashmiri chilly powder 2tsp

hot chilly powder 1/2 tsp

coriander powder 2tsp

turmeric powder 1/2 tsp

biriyani masala 1tsp

salt to taste

ghee 2tbsp

oil 4 tbsp

saffron strands few

milk 1tbsp

for garnish

cashews 2tbsp

raisins 2tbsp

Method

• Wash the mushrooms by dropping in *maida mixed water (removes the dirt and soil quickly, check notes). Rinse under running water and drain water, keep aside. If the mushrooms are big, cut in cubes. If it's small, then add just like that.
• Wash and soak the basmati rice for 20 minutes. Drain this water and use along with water to coo the rice. Heat a pan and add the ghee(2 tbsp) and drain the water completely from rice and add. Fry the rice until fragrant.
• Boil 3 cups of water in a pan and add the whole spices listed above. Add the lemon juice and required salt. When water starts to boil, add the rice and cook until done. Takes about 10 minutes on medium flame.

• In a heavy bottomed pan or biriyani pot, add ghee and oil. Fry the cashews and raisins till light brown and drain, keep aside. To the same oil, add handful of sliced onions and fry till light brown and crisp, drain from oil and keep aside for garnish. In the same pan, add the remaining onions and fry till lightly browned (may take 7-8 minutes on medium flame).
• To this, add the ginger- garlic paste and sauté till raw smell disappears. Then add spice powders on low flame. Slide in the chopped tomatoes, add a splash of water. Cook the tomatoes covered until the tomatoes soften up. Then add the yogurt and combine well, add salt as needed.
• Add half of the chopped coriander and pudina(mint) leaves. To this add the cleaned mushrooms (Don't add any water as mushroom leaves out water). Let this cook for 5-7  minutes until the mushrooms are well cooked, and the masala is thick gravy. Switch off flame.

• Heat another frying pan on high and then place the mushroom gravy pot on top of this, reduce the flame to low. Add the cooked rice on top of this masala and level it up. Then add the saffron mixed milk, fried onions, chopped coriander, mint leaves and fried cashew and raisins. Cover the pan and place weight on top or seal the sides around the lid using atta. (I usually place weight). Cook on low flame for 20 minutes till it's done. Switch off the flame and wait for another 15 minutes before you open the pan. Mix well, and I served with raitha, pappadam and ada manga achar.

NOTES

* Add a pinch of salt when sautéing onions to speed up.

* Add biriyani masala if you have, or else add garam masala. I make my own batch and so use that.

* Add a tbsp of maida in a bowl of water and add the mushrooms in it. Wash the mushrooms immediately and remove from water, or else will absorb water.

RELATED MUSHROOM RECIPES-

* Mushroom Korma

* Kadai Mushroom

* Stuffed Mushroom

*Mushroom Theeyal

*Chettinadu Mushroom Masala

*Mushroom Fry

*Mushroom Butter Masala

*Mushroom -Paneer Pulao

*Cream of Mushroom Soup

*Mushroom Thoran

*Mushroom Manchurian

*Mushroom Quiche

*Mushroom Idli

*Mushroom Tikka in a Oven