Oct 26

Mushroom Dum Biryani

Your sister says she is coming over for lunch and her constant gripe is that I don’t cook anything for her. So this time I thought would take an effort to make something elaborate.

Now when it’s a Tuesday and she follows a no nonveg day, that would certainly leave me in a fix. Lazy bum that I was I had not stocked the fridge too. But luckily had 2 packets of mushroom which I had bought recently for a pasta order but the client told me not to add any at the last moment.

So now I have these mushrooms and I was racking my brains on what to make. And then I remembered my mom making this mushroom Biryani recently so I thought why not, it’s pretty yum

Mushrooms are considered a vegetarians meat due to its flavour and texture. What a perfect ingredient to a dish that is quintessentially made with meat. Was tempted to add eggs to it but controlled.

Well the end product is for u to see and us to hog and hog we did. All over in one meal.

Ingredients

Marinate:

400 gms button mushroom – quartered

4 tsp hung curd

1 tsp gingergarlic paste

2 fried onion paste

chopped coriander leaves

1 tsp red chilli powder

1 tsp coriander powder

1/2 tsp haldi

Rice:

1.5 cup rice

2 cloves

1 cinnamon stick

2 black cardamoms

1 tej pata

1 star anise

1tsp shah jeera

1 tsp ghee

salt

water

Other Ingredients:

1 sliced big onion

1/2 lime

salt

1/2 tsp garam masala

Garnish:

1 fried sliced onion

chopped coriander

mint leaves

fried cashews

saffron mixed in 1/4 cup warm milk

Mehod:

  1. Marinate the mushrooms with all ingredients mentioned, don’t add salt. Leave for 45 mins.
  2. Cook rice till 90% done. Drain water and spread to dry.
  3. Heat ghee in a pan and fry the onions till golden brown.
  4. Add the marinated mushrooms and cook it out. Once nearly done, add salt, lime and garam masala powder. Mix well and shut the gas
  5. Take a big heavy bottom vessel, grease with ghee.
  6. Make a layer of rice, then add some fried onions, coriander, cashew and mint, sprinkle little saffron milk.
  7. Add a layer of the mushroom masala. Now alternate again with the rice, garnish and mushroom to finish off with rice layer again. Garnish well on top.
  8. Seal the lid with atta to give dum to the biryani.
  9. Place the vessel on a tawa and cook on slow for about 25 mins. Serve hot with some raita.