Traditional Dum style Mushroom Biryani | How to make Traditional Dum style Mushroom Biryani

By Antara Navin  |  21st Apr 2016  |  
4.7 from 3 reviews Rate It!
  • Traditional Dum style Mushroom Biryani, How to make Traditional Dum style Mushroom Biryani
Traditional Dum style Mushroom Biryaniby Antara Navin
  • Prep Time

    30

    mins
  • Cook Time

    40

    mins
  • Serves

    2

    People

103

3





About Traditional Dum style Mushroom Biryani

The dum style of cooking or the art of cooking on a slow fire has become synonymous with Lucknow Biryani cuisine. Here I bring you my take on the traditional veg mushroom biryani from Lucknow.

Traditional Dum style Mushroom Biryani is a delicious dish which is enjoyed by the people of every age group. The recipe by Antara Navin teaches how to make Traditional Dum style Mushroom Biryani step by step in detail. This makes it easy to cook Traditional Dum style Mushroom Biryani in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Traditional Dum style Mushroom Biryani at home. This amazing and mouthwatering Traditional Dum style Mushroom Biryani takes 30 minutes for the preparation and 40 minutes for cooking. The aroma of this Traditional Dum style Mushroom Biryani is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Traditional Dum style Mushroom Biryani is a good option for you. The flavour of Traditional Dum style Mushroom Biryani is palatable and you will enjoy each and every bite of this. Try this Traditional Dum style Mushroom Biryani and impress your family and friends.

Traditional Dum style Mushroom Biryani

Ingredients to make Traditional Dum style Mushroom Biryani

  • 3/4 cup Basmati rice (soaked for atleast 30 minutes)
  • 1 black cardamom
  • 1 bay leaf
  • 1 1/2 cup water (for cooking rice, adjust as per needs)
  • 2 small cardamon pods
  • 2 cloves
  • 4 black peppercorns
  • 1 inch cinnamon stick
  • 1/2 tsp Shahi Jeera
  • 4-5 medium size button Mushrooms, sliced
  • 1 small onion, chopped
  • Ginger garlic paste 1 tbsp
  • 1 green chilli
  • 1 tsp madras curry powder (or 1/2 tsp coriander powder + 1/2 tsp cumin powder)
  • 1 tsp Kashmiri mirch
  • 1/4 tsp Cayenne (Adjust as per choice)
  • 1/2 tsp Turmeric
  • 1 tsp pudina powder
  • salt as per taste
  • 1/4 cup hung yogurt
  • 1/2 cup Chopped tomatoes
  • Edible food color (1/4 tsp) or put 2 strands of saffron in 1 tbsp of milk
  • 1/2 cup chopped coriander leaves
  • 2 tsp Lemon juice

How to make Traditional Dum style Mushroom Biryani

  1. Drain the soaked rice. Bring to boil 3/2 cup of water in a big container. Add bay leaf and black cardamon. Add 1 tsp oil into the water .
  2. Add the rice and cook till it is 3/4th done. For basmati rice, it generally takes 5-6 minutes. Drain the rice and spread it flat on a plate to let it cool.
  3. Take a heavy bottom pan. Prepare a dough from flour enough to seal the container with a lid on. I use 5L pressure cooker and cook the biryani with the lid on but without whistle.
  4. Add 1 1/2 tbsp oil and 1 1/2 tsp ghee into the pan. When the oil is heated, add cardamon pods, black peppercorns, cloves, cinnamon stick and shahi jeera.
  5. When the seeds stop to crackle, add the onions, green chilli and ginger garlic paste. Saute for 5-7 minutes till the onion turns brown and translucent.
  6. Add the sliced mushrooms. Saute on medium high for 5-7 minutes until there is no moisture.
  7. Add the tomatoes, curry powder, turmeric, kashmiri mirch powder and cayenne. Saute for 5 minutes till the tomatoes become soft and mushy.
  8. Meanwhile beat the yogurt in a separate bowl. Add this to the pan and mix and stir quickly.
  9. Reduce the heat to low. Now start layering. Add some rice. Sprinkle some coriander leaves, a little pudina powder and few drops of lemon juice. Repeat for other layers in the same way.
  10. Take a little amount of rice in a separate bowl and mix it with food color. Add this on the top layer. Do not mix with the rest of the rice.
  11. If using saffron milk, spread it on top layer in any pattern . Do not mix.
  12. Seal the cooker with the lid on and no whistle. The rubber gasket should be there on the lid to prevent escape of steam from the sides.
  13. If using a container, seal the top with the dough or aluminum foil and place the cover on it.
  14. Cook the biryani on a low flame for 20 minutes. After 20 minutes, check if the rice is done. Insert the end of a wooden spatula into the bottom of the center.
  15. If there is no water, turn off the gas. If it is a little wet, cover the lid and let it cook for another 5 minutes. This is the way I check to see if the biryani is done.
  16. Turn off the gas. Do not stir the biryani immediately. Let it rest for 10 minutes and then mix. The reason is rice is very brittle when hot, so might break if you try to mix immediately.
  17. Serve the biryani hot with curry or raita .

My Tip:

Generally the standard measure of water to rice is 2:1.

Reviews for Traditional Dum style Mushroom Biryani (3)

Geetha Pradeepa year ago

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Deviyani Srivastava2 years ago

Lovely! Such a well detailed recipe...
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Shweta Srivastava2 years ago

Awesome veg biryani!
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