- Bring four cups of water to a boil in a thick-bottomed vessel. Add bay leaf, cloves, green cardamoms, black cardamoms, 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 fourths done. Drain in a colander. Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat for two to three minutes or until the onion turns translucent. Add ginger paste, garlic paste and sauté briefly. Add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder. Stir-fry briefly and add the pureed tomatoes. Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick. Add the whisked skimmed milk yogurt, garam masala powder and half the quantity of chop. Stir well and cook for two minutes more. Add the quartered button mushrooms and salt to taste. Stir-fry over high heat for two to three minutes and remove from heat. Arrange the cooked rice and mushroom masala in alternate layers in an oven proof dish, sprinkling the remaining chopped fresh coriander and mint leaves, kewra water and saffron dissolved in skimmed milk after each layer. Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough. Keep the sealed dish on a medium hot tawa and leave for ten to fifteen minutes. Break the seal and open the biryani, just before serving.
Mushroom dum biryani
#myrecipe
By Radha Nelanti
Jan, 24th
594
Servings
2 persons
Cook Time
25 minutes
Ingredients
19
- 21
Ingredients
- Mushroom
- Bay leaf
- Cinnamon
- Cardamom
- Mace
- Salt
- Rice
- Onion
- Ginger garlic paste
- Red chilli
- Coriander powder
- Turmeric powder
- Pepper powder
- Tomato
- Curd
- Garam masala
- Coriander
- Mint
- Saffron
- Kewra water
- Milk
