Mushroom Dum Biryani Sanjeev Kapoor Khazana

Flavourful mushroom Dum Biryani is a beautiful way to make your ordinary life fun and interesting. Try this classic one-pot rice dish today.

MUSHROOM DUM BIRYANI

Ingredients

10-12 button mushrooms, quartered
4-5 dried shitake mushrooms, soaked in warm water, drained and sliced
6-8 fresh oyster mushrooms, sliced
2 cups Basmati Rice
2 tbsps ghee + for drizzling
2 inch cinnamon stick
1 bay leaf
2 green cardamoms
3-4 cloves
5-6 black peppercorns
2 large onions, sliced
2 tsps garlic paste
1 tsp ginger paste
Salt to taste
Black pepper powder to taste
2 tbsps chopped fresh coriander leaves + for sprinkling
10-15 fresh mint leaves + for sprinkling
1 cup fresh tomato puree
2 tsps red chilli powder
tsp turmeric powder
1 tsps coriander powder
2 tsps cumin powder
1 tsp garam masala powder
1 tbsp biryani masala
cup whisked yogurt
2 tsps rose water
2 tsps screw pine water (kewra)
A large pinch of saffron, soaked in 2 tbsps warm milk
Fried onions for sprinkling + for garnish
Fresh coriander sprigs for garnish
Pineapple raita to serve

Method

1. Transfer Basmati Rice in a large bowl. Add water and wash it thoroughly for 2-3 times. Drain and ad sufficient water. Set aside to soak for 30 minutes. Drain.
2. Heat ghee in a non-stick deep pan. Add cinnamon stick, bay leaf, green cardamoms, cloves, and black peppercorns and mix well. Cook till fragrant.
3. Add onions, mix and cook till translucent. Add garlic paste and ginger paste, mix and cook for 1-2 minutes.
4. Add button mushrooms, shitake, mushrooms, oyster mushrooms and salt and saut till golden brown.
5. Add black pepper powder, coriander leaves, mint leaves and tomato puree and mix well.
6. Add red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder, biryani masala and mix well. Cook for 2-3 minutes.
7. Add yogurt, mix and cook till fat separates. Switch the heat off.
8. Heat sufficient water in another deep pan. Add salt and drizzle ghee and let the water come to a boil.
9. Add the drained rice and mix well. Cook for 6-8 minutes. Drain the rice and layer over the mushroom mixture.
10. Drizzle rose water, screw pine water, sprinkle coriander leaves, mint leaves, and black pepper powder. Drizzle ghee and sprinkle fried onions. Drizzle soaked saffron, cover the pan with aluminum foil, and place a lid on top. Cook on low heat for 15-20 minutes.
11. Switch the heat off and allow to rest for 10-15 minutes.
12. Open the lid, discard the aluminum foil and transfer the biryani on a serving plate.
13. Garnish with fried onions, coriander sprigs and serve hot with pineapple raita.

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