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Traditional Dum style Mushroom Biryani

Apr-21-2016
Antara Navin
30 minutes
Prep Time
40 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Traditional Dum style Mushroom Biryani RECIPE

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.

Recipe Tags

  • Veg
  • Medium
  • Others
  • UP
  • Main Dish
  • Egg Free

Ingredients Serving: 2

  1. 3/4 cup Basmati rice (soaked for atleast 30 minutes)
  2. 1 black cardamom
  3. 1 bay leaf
  4. 1 1/2 cup water (for cooking rice, adjust as per needs)
  5. 2 small cardamon pods
  6. 2 cloves
  7. 4 black peppercorns
  8. 1 inch cinnamon stick
  9. 1/2 tsp Shahi jeera
  10. 4-5 medium size button Mushrooms, sliced
  11. 1 small onion, chopped
  12. ginger garlic paste 1 tbsp
  13. 1 green chilli
  14. 1 tsp madras curry powder (or 1/2 tsp coriander powder + 1/2 tsp cumin powder)
  15. 1 tsp Kashmiri mirch
  16. 1/4 tsp Cayenne (Adjust as per choice)
  17. 1/2 tsp turmeric
  18. 1 tsp pudina powder
  19. salt as per taste
  20. 1/4 cup hung yogurt
  21. 1/2 cup Chopped tomatoes
  22. Edible food color (1/4 tsp) or put 2 strands of saffron in 1 tbsp of milk
  23. 1/2 cup chopped coriander leaves
  24. 2 tsp lemon juice

Instructions

  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 .

Reviews (3)  

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Geetha Pradeep
Aug-29-2016
Geetha Pradeep   Aug-29-2016

Deviyani Srivastava
Apr-22-2016
Deviyani Srivastava   Apr-22-2016

Lovely! Such a well detailed recipe...

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