Mushroom Dum Biryani



Mushroom – 200gm

Curd – 1 .5 cup

Garam Masala

Ginger Garlic paste

Chilli Powder

Cumin Powdder

Coriander Powder

Onion - 2 sliced

Tomato - 2 sliced

Mint Leaves - Handful

Coriander Leaves - Handful

Basmati / Jeera Rice - 1 cup

saffron - 4 to 5 strands

Atta for Dum


1. Soak rice in water for half an hour and then cook the rice separately.

2. Spread the cooked rice on a wide plate and mix it with salt .

3. Clean the mushrooms and slice them each into 4 pieces

4. Heat oil in a kadai and now add the onions . Fry them till brown and then

add the tomatoes along with a little salt.

5. Once the tomato is cooked, add ginger garlic paste , chilli powder,

coriander powder , cumin powder , garam masala and cook till the raw smell

is gone.

6. Add the mushroom , the mint leaves and the coriander leaves and cook in

low flame until the mushroom is cooked.

7. Heat a tawa for about 10 min in medium flame and then reduce the flame .

8. Mix the saffron in 2 table spoons of hot water and keep aside.

9. Take a wide kadai . Spread a little of the mushroom gravy . Top it with

a thin layer of rice. Sprinkle the saffron water on top the rice. Now again

spread a layer of the mushroom gravy . Then a layer of rice with saffron

water topping . Repeat till the last. The top most layer should be rice.

10. Put the lid on to the kadai and seal the lid around with the atta

prepared. No steam should escape out of the lid.

11. Keep the kadai onto the tawa and leave for about 15 min in low flame.

12. Serve with raitha.

Optional - While cooking the rice , add cardamom , clove , cinnamon,pepper n

bay leave to the water itself to get more spice to the food

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