Mushroom Dum Biryani Recipe

Dum biryani recipe

Mushroom Dum Biryani Recipe:

Mushroom Dum biryani recipe is very simple and traditional dish to make at home. It provides you delicious taste of Rice Recipes.

INGREDIENTS:

Method to make Mushroom Dum Biryani:

  •  Wash mushrooms, drain and cut into quarters.
  • Pick and wash basmati rice in plenty of water and soak in sufficient water for half an hour.
  • Peel and finely slice onions.
  • Peel ginger, garlic and grind together to a fine paste.
  • Clean, wash and finely chop fresh coriander and mint leaves.
  • Wash tomatoes and make a puree in a blender.
  • Whisk the skimmed milk yogurt and keep.
  • Soak the saffron in one fourth cup warm skimmed milk.
  • Boil three to four cups water in a thick bottomed vessel, add bay leaf, cloves, green cardamoms, black cardamamos, cinnamon, mace and one teaspoon salt.
  • When the water starts boiling rapidly, drain the soaked basmati rice and add.
  • Cook for eight to ten minutes, stirring frequently or until the rice is three fourth done.
  • Drain in a colander.
  • Heat oil in a non stick pan, add sliced onion & stir fry over high heat for two to three minutes.
  • Add ginger garlic paste & cook briefly.
  • Add red chilli powder, coriander powder, crushed peppercorns, cumin powder & turmeric powder.
  • Stir fry briefly and add the pureed tomatoes.
  • Continue cooking over high heat for another 2 to 3 minutes, stirring continously or until masala is fairly thick.
  • Add the whisked skimmed milk yogurt, garam masala powder & half the quantity of chopped fresh coriander & mint leaves.
  • Stir well & cook for 2 minutes more.
  • Add the quartered button mushrooms & salt to taste.
  • Stir fry over high heat for two to three minutes & remove from heat.
  • Arrange cooked rice & mushrooms masala in alternate layers in an oven proof dish, sprinkling chopped fresh coriander & mint leaves, kewra water & skimmed milk with saffron.
  • Insure that the top most layer is of rice.
  • Cover assembled biryani with a tight fitting lid & seal the edges with kneaded atta dough.
  • Keep the sealed dish on a midium hot tawa & leave for 10 to 15 minutes.
  • You can also place a few burning charcoal on the lid.
  • Alternately, leave the sealed dish in a preheated oven for 10 to 15 minutes.
  • Break the seal & open the biryani, just before serving.

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