Mushroom Biryani e Dum Pukht

This is one of the aromatic biryani infused with crushed fried onions where fried onions are known as  the 'Birista'.I adapted this recipe from vegrecipesofindia. Earlier also I have tried few recipes from that blog and have got very good results.Mushroom is a favourite  at our place and I never get tired preparing its delicacies.The crushed Birista is just fantastic in this biryani and gives a different twist..And the mint leaves and the Kewra essence has also done justice to their roles.Curds are added instead of tomatoes.This recipe is very easy with no much complications though it looks lengthy.No powdering of spices or grinding of paste is involved in this recipe.For preparing the Biryani rice I use the electric cooker these days as it gives me good result with each grain separated.And my favourite Basmathi rice is India Gate which comes with a brown cover.

 Recipe adapted from :vegrecipesofindia


Ingredients for the rice:
Basmathi rice - 1 1/2 cups
Bay leaf -1
Cloves -3-4
Cardamom -5
Cinnamon -1"
Star anise - 1
Nutmeg powder - a pinch
Salt - to taste
Saffron milk - 1 tbsp (dilute few strands of saffron in milk)
Water - 3 cups
Ghee -3 tbsp

 Ingredients for the birista:
Onions -6,sliced
Oil - to deep fry

 Ingredients for the curry:
Mushroom - 250 g
Ginger -1/2"
Garlic -6-7
Curds -1 cup,beaten
Chilly powder - 2 tsp
Mace strands -2-3
Caraway seeds or Shahi jeera -1/2 tsp
Cloves -3
Cardamom -3
Cinnamon -1/2"
Birista (fried onions) -3/4th
Ghee - 2 tbsp
Salt - to taste

 Ingredients for the layers and garnish:
Mint leaves -1 cup
Coriander leaves 1/2 cup
Kewra essence - 1tbsp
Rose water -few drops
Roasted cashewnuts - handful
Raisins - few,roasted with nuts
Saffron milk -2 tsp
Ghee - 1 tbsp(optional)

Method for the rice:

  1. Wash the rice and soak it in water for 10 minutes.
  2. Take an electric cooker and grease the base and the plate with 1 tbsp of ghee.
  3. Add rice,spices,salt to taste,ghee and water.
  4. Close the lid and once 3/4th cooked just spread the diluted saffron over the rice.
  5. Cook until done.
  6. Dont disturb the rice while it is getting cooked.
  7. If you are cooking the rice directly cook until 3/4 th cooked and omit ghee.
  8. Once cooked separate the grains with the fork and keep it aside to cool.
Method for the Birista:
  1. Heat oil and deep fry the onions in batches until brown in colour without burning it.
  2. Crush 3/4 of it in a mortar and pestle.
  3. Preserve the remaining for garnish.
  4. Keep it aside.

Method for the Curry:
  1. Crush ginger and garlic in a mortar and pestle.
  2. Wash,clean and slice mushrooms.
  3. Heat ghee and splutter caraway seeds.
  4. Add all the whole spices and saute in low flame.
  5. Add crushed ginger and garlic and saute for few seconds.
  6. Add sliced mushrooms and saute further for 5 minutes.
  7. Add chilly powder and crushed birista and saute well.
  8. Add beaten curds and salt to taste.
  9. Cook in high flame until mushrooms gets just cooked.
  10. Add water only if required as mushroom releases water and curds are added.
  11. Make the gravy thick and keep it ready.



How to assemble or give dum: 3 methods


Some pictorials :




Labels: